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Cool thanks! So to go from 50 - 65, you'd set your HLT to 67. How long would it take you to get your mash tun/grain bed to 65?

I agree - that thread would have a wealth of knowledge. Just out of curiosity - Can you outline some common step temps, times to achieve those temps and also your HLT etc settings/temps. I don't step mash and a rarely sparge these days J

Unfortunately this isn't the case - For example, If you need to raise your mash temp from 61 to 68, you could set your HERMS/HLT to 75 which will raise the mash temp pretty quickly. But what most people overlook/forget is that the wort running through that herms will get up to 75. Not great for...

Hey guys, Looking for a hop crown to buy in adelaide. Not particularly fussy on varietal Thanks, Jacob

I have no idea how to delete posts

The biggest issue with herms is that its very difficult to raise mash temps. It will probably take you 30 minutes to raise from 61c to 69c. Remember, you can't increase your HLT with your HERMS coil above 69. So it takes much longer than 1c/min. However, herms is very useful for making your...

I agree - 60 to 72 is a big jump! Check out the experiment i posted - super interesting read. Actually quite surprised at the outcome!

For future brews i'd suggest sticking with single infusion. Decoction will riddle your brew day with variables that will do more harm than good. http://brulosophy.com/2016/12/12/mash-methods-pt-3-decoction-vs-single-infusion-exbeeriment-results/ I'm keen to find out how this brew went. Did it...

One of the best purchases i've ever made https://tilthydrometer.com/

before and after

Full temperature controlled. I run a Tilt so i can watch ferment temps and gravity live. Pitched around 23 and has been at 20 +/- 0.5 since Sat night. Was at 1.043 at 6:30pm last night and is currently at 1.040 (12:15pm). I'm talking serious blowoff - look at the yeast pellet in my bottle

Hi guys, I recently brewed a wiezenbock - 1.068 OG. Pitched 2L starter of 3068 which took off like a rocket. I dropped 10 points in 12 hours. Unfortunately being a top fermenter it turns out i didn't have enough headspace. Massive blowoff and now fermentation has pretty much stalled at 1.043...

Anyone got any pics of how to clean this thing?

Thanks guys

thanks grott. You don't happen to know the dimensions of the ledge inside do you, or the wall thickness? The width of 2 fermenters is approx 65cm which leaves approx 8cm for wall thickness. Wall thickness to me looks approx 5cm each wall....

If this kicks off again i would be interested, providing i could get to adelaide. Cheers

Thanks! Yep talking about the white barrels. Approx 30-35cm diameter

Hey guys, Looking to make a new fermentation chamber. I'm probably going to try to use a chest freezer due to their efficiency. Does anyone have the internal dimensions of a Hisense 145L freezer? I'm trying to find one i can get 2 standard fermenters into. Thanks, JT

Cheers i'll check ebay for a paddle! I'm in adelaide - pretty sure it says it just under my pic?

Hey guys, does anyone know a source for neoprene? I'm looking to make neoprene parkers for my 50L kegs. Clarke rubber have some ridiculous prices that i'm not willing to pay. Looking for a few meters, around 3-6mm thick. I'm sure someone on here has done something similar to this before...