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The presence of starch in the mash, when it has all been converted the iodine will not change colour. http://www.homebrewtalk.com/wiki/index.php/Iodine_test

I think this is a great way to be.

Glad to be on help.

I don't know what he was going to use it for but I would use it as a bulk head fitting to for pump inlet and return

It is not that bad a price. If I had a bit more spare money I would have jumped on it. The only thing I would have done, would of been to sell it as a single lot.

I get what you mean by higher FG but that does not necessary equal a better taste as you seem to be implying. You don't think that complexity of flavour contributes to a better tasting low alcohol beer? That some how it is totally dictated by FG? The answer is of course not, beer flavour is...

Having said all that I have said go and have a look at this setup. http://aussiehomebrewer.com/topic/76372-for-sale-3v-herms-100ltr-system-brisbane/ I know it is on the other side of the country but I don't think it would cost you $1500 to ship it.

I concur with this experience.

This was my answers to the pros and cons when I asked them to myself. I am just sharing to give you another POV. Please take it as such and not me trying to sell you a unit. When I looked at it the 3V was just as much as the BM when brought ready to go. If you are going to make it you still...

I like this question and had it myself a few years ago at the same budget. I brought a 20l BM because it worked in my situation. I live in a three bedroom town house and have four kids plus my wife so space is at a premium. We also plan on buying a unit in the city in the future so the space...

You can get three way sugar measures for .35 .5 and .75

That is the point of using the sugar. The malt profile stands by itself but if you don't have a high enough level of attenuation you will be left with a cloying sweet mess that does not taste good. Sort of like drinking cordial that has been mixed up to strong, yes it tastes like lemon but some...

Last summer I brewed a 3.5% ale using the Wyerman Ale Malt and a bit of white sugar. I cannot find my notes right now but it was 90% malt and 10% sugar, bittered with Tetnanger to 15 IBU's and 5gms in the last 10 min and fermented with US05. It was nice, light and refreshing but with enough...

Tighes Hill is the artsy spot now Nev. You should of stayed.

The one I can be bothered looking up is a pub.

It probly has more to do with the two large breweries can afford to absorb it into their operating costs and the small ones don't have the power to introduce it. To many pubs would just walk away. In the end it is going to affect the bottom line of the small ones more then the big ones.

Who do you think taught me how to crack my grain. WIth the six inch rollers that are on his mill I used to use a 1.4mm gap I also did not bother with the first pass as the mill has the balls to go straight to the 1.4. This is an example of there is not a single answer but rather a method to work...

I think people can get to caught up in efficiency and chasing it. I would not bother with things like grain conditioning and water adjustments just yet. Have a look at your crack, the problem with grain crack is that every brewer has a different opinion and most of them are probably right (for...

Not really, they are pretty protective of the material and I don't want to open that can of worms. The article I posted I found for download from their website. If you mean this on http://www.ibd.org.uk it is working for me.

Thats cool; I am not worried in the slightest.