Probably best to use your air compressor to pressurise to let's say 30psi or so. You'll then be able to put it in a tub of water to check for leaks.
Waste of CO2 otherwise
Hello Jolls
Here is a link to a recipe for Hefeweizen that is my go to.
Replace the hops with Mittelfrüh if you like.
https://share.brewfather.app/COdhKfby0mhjmp
I make lots of Hefeweizen and Dunkelweizen.
My go to yeast is Mangrove Jack's M20.
Works every time
Have tried liquid and WB-06, both not close to M20.
Hi Livo
You don't seem to have a lot of luck in the homebrew department lately😬😳
Can I suggest to try pressure ferment with 34/70 @ 22-24°C. Well worth considering
Cheers 🍻
Kegmenters would have a pretty heavy wall I'm thinking. Could be a problem.
I've built a few iSpindels and they all transmit through my corny keg fermenters and fridge wall without a problem 👍
A common complaint for both of them, William
I put in an order with the other mob a week ago and nothing has happened other than them taking my money by the looks 😬😳
Duotight is all I use these days, William.
No leaking there. Duotight as the name suggests have two o-rings in them and that seems to be the secret. Don't know the John Guest set up really.
Cheers
Good morning William
Good news, you only need one regulator.
Saves a bit of 💰
I deal a lot with Hoppy Days Brewing.
They are excellent!!
https://hoppydaysbrewingsupplies.com.au/product/harris-601-co2-gas-regulator/
Then you use these...
I'm using the Brewzilla 35 myself.
Doing batch#46 as I'm texting.
No drama so far. Works well.
Most importantly: Makes great 🍻🍺
There is supposed to be a new version coming out though.
Good morning William
And you may find this article of interest:
https://brulosophy.com/2020/05/07/using-a-corny-keg-as-a-fermentation-vessel-do-it-yourself/
I use two fermenter kegs daisy chained for one batch of wort(27lt).
Hello William
I use it a lot and quite like it.
Nothing complicated about it really.
I use converted kegs and also a Apollo Snubnose. Sounds like you have spare kegs😉👍
Great for making a Lager in record time because I ferment under pressure and high (23°C) temperature.