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I use a cermic lamp holder and IR lamp like this one along with a fan to ensure the air is circulated. It keeps a fridge at a constant 40C for drying biltong.

No worries, glad you sterilised, but yes, get a plastic flask with your next one.Saves having to take the lid off the fermenter each time.

Just to clarify - what did you drop it into? Only asking, because it should come with its own separate measuring cylinder, so you take a sample of the beer in the cylinder and use that for measuring the gravity reading. Firstly it makes the reading easier to see, and secondly it prevents you...

I sanitise the hose with starsan or iodophor (it's easy enough to pump through the hose if you have some in the keg and you put a shot of CO2 in the keg). I also use alcohol wipes on the QD, FV tap and hose ends before connecting everything up.

Not so much for oxidation (although yes, it does reduce this) but the transfer is easier (no splashing) and is a closed system. I'm more concerned with contamination or infection.

Still need to leave some headspace for carbonation. Also, the gas tube extends down to around where the weld is, and I like to keep this clear of the beer (even though I have a non-return valve installed) so beer can never get pushed into the reg. So I fill to the weld line, which I believe is 19L?

Good to see that you've done some reading beforehand on the site. Personally I think that stout is the best kit to start on, as it has some big bold flavours that can hide many imperfections in technique. You'll need a better hydrometer than the one you have, preferably something that goes to...

I do this. Tips for new players: - Remember to purge the CO2 from the keg before opening the FV outlet. It can get messy. - Remember to open the bleed valve on the corny after opening the FV outlet. Things move pretty slowly if you don't. Apart fom these traps, it makes things very easy.

I've done it ever since I can remember, never had any issues with the curing process. I learnt from Vince "the king of flesh' Gareffa here at Mondo's and at his classes, he hands out vacuum sealed meat in cure, as a 'take home' experiment for the students. Vacuum sealing just prevents oxidation...

I vacuum seal mine, prevents it leaking everywhere.

I swear it was ketamine I used, but maybe I'm wrong.

That's the only way I'd do it...

Read the full thread. The question was initially 'what policies make the Greens a bunch of loonies'. Their policy on nuclear energy was used as an example. Do you really believe that their counter argument makes them loonies? They're not suggesting we live on the moon, they are just voicing...

Firstly, my quote was in response to Dave's quote below, and I was just pointing out that there was a valid counter argument. Secondly, I've seen that graph you posted, and it's a beautiful way to distort statistics. The full article is here for anyone interested in reading it. The author...

What sort of grinder is it? You might be better off selling it if it is a decent commercial grinder and getting something designed for crushing grain? Decent commercial conical burr grinders can go for big money, and grain mills can be had for cheap.

Hey Macca, Good to see another Perth brewer on the forum! Nice work on the SNPA, presumably you had more evaporation or deadspace than planned, but you'll dial the system in soon enough. Good thing about the PA is that they are pretty forgiving in terms of volumes/hopping. You can always call...

Hey Truman, I'm less than scientific about it. I have a curing fridge for salami/prosciutto which I keep at 12C and ~76% humidity, and I just put my cams in a tuppaware container in there with the lid cracked and held ajar. They are sitting on a sushi mat, so the water drains freely and for the...

Cams definitely work out financially viable for me. I make 4 camembert from 6L of milk, so that's around $1.50 each. And the taste is just way better that cheap cam.

TFGP for me too. I find it's good and malty for any ales I do, american or english. Wey Pils for most lagers.

So is bakers yeast just a yeast I haven't mastered yet?