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Good question Batz - i did a bit of research a while ago - and came across a couple of things. Firstly - it would appear that your cube will swell. How long it takes I have no idea - probably depends on the growing conditions. The amount of swelling might give an indication of just how much...

Ask yourself this question - when boiling your wort for 60 or 90 minutes with the lid off - the whole surface of the beer is exposed to the elements. Is hot side oxidation a problem then? If not, then why are you worried about the time when you are cooling your beer. And once your wort has...

I'm selling some Mother of All Brew Pots if anyone is interested.... 170 liters stainess - I bought 2 of these last year but never got around to using them. Am now moving from Sydney to QLD so they have to go http://cgi.ebay.com.au/ws/eBayISAPI.dll?Vi...3#ht_500wt_1156...

An Englishman, a Scotsman, an Irishman, a Welshman, a Samoan, a Latvian, a Turk, an Aussie, a Kiwi, a German, a Yank, an Egyptian, a Jap, a Mexican, a Spaniard, a Russian, a Pole, a Lithuanian, a Swede, a Finn, an Israeli, a Romanian, a Bulgarian, a Serb, a Swiss, a Greek, a Singaporean, an...

ebay have heaps - line a seller up in a location you be in before hand and make sure they are available on the day your are there. If they are, bid up a storm. Plenty of them so you should be able to make it work.

What's the second pump used for? Anyway - Rig looks awesome - you've kicked a serious goal.

The rating system is anonymous which is a problem. If it wasn't then people would be more sincere in their ratings.

Sounds like time you did some calibrating... Boiling water ice water

This is the way I believe its pronounced. You can have fun trying to get it to sound the way you think it should be at http://www2.research.att.com/~ttsweb/tts/demo.php

There is definitely a lot of rubbish then there, but probably some unrated diamonds too. Try sort by star rating then sort your the style - that will give you a good list to start looking though

It defaults to an average between Tinseth and Rager - but you can change it to one of these two in the settings Not sure about high and low SG's

+1 - A single tablespoon is metric shitload of metabisulfite in 19 litres. Aint nothing going to grow in there now.

Extremely unlikely, but not zero. The only time I get worried is when I hear of no-chiller's having a swollen cube (ie definite unknown infection) but they say they'll ferment it out anyway to see what it tastes like. To me, that's just asking for trouble.

Hi Dan-ox and welcome to the forum. I'd say its an acetobacter infection - its normally a white film over the beer but if you move your fermenter around it forms clumps like you see. It needs oxygen to grow - so only forms on top of your beer. A lot of folks say its pretty harmless if you...

Don't go thinking that ph is a measure of water purity - it is not. Some water can be extremely non-pure and have a ph of 7.0

Microbreweries are not going to be using 5.2 Adjusting your ph with salt additions is really quite straightforward. You can obtain your water profile for you location, then use a good salt calculator to work out your desired ph - the babb nonograph is quite good...

My fermenter is about 50 centers off the ground - just high enough to gravity drain into a keg. Filling is a different story - I used to borrow the neighbor and lift the ******* into the fridge (about 60kgs full).. not fun and annoys the neighbor. Ended up buying 8 meters of tubing - pump in...

Only thing I can think of is maybe its coming from your tap/hose - so when your wort is boiling - run some wort through the tap (and pipe you'll use to fill the cubes) into a container several times to sterilize them (and pour contents of container back into kettle).

Best option - Get an upright freezer - remove the shelves - and place your conical inside. That way you can ferment at 18, and cold condition at 0 all in the one place. I'd like to see that done with a bunch of towels etc wrapped around it ;)

As long you are adding 72 degree water hoping to get in the high 60's then it should be fine. Really depends on your system though. Better off specifying your actual mashing temp. For future reference - you'll get a lot more help if you post your grain bill in percentage terms rather than in...