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I looked at that and would have gone that way except for the fact that they have designed the system to have an air heater (light bulb or whatever) in the fridge rather than a heat mat/belt on the fermenter itself which I do now. They warn it doesn't work if the fermenter is heated directly...

What do you use? I'd probably do something similar to what you're doing if I could be sure I wasn't going to block the chiller. Do you use pellet hops free in the boil?

I'm looking at one of these MJ stainless fermenters and hoping to hear from some of those who have used them: Did you change the stock tap and if so, what did you use, 3 piece, 2 piece ball valve or something else? Did that cause any issues with the thin walls of the vessel? If you didn't...

I gave up trying to rinse yeast post fermentation, but I do still culture my own by growing a volume through stepped starters, then splitting into 4 or 5 test tubes and freezing with glycerine. I hated the rinsing process, could never seem to get it right and like you, wasn't really happy with...

Ordered, thanks.

Hi Yob, was looking to order some Amarillo and Chinook (110g packs) among other things, site won't let me add them to the cart. Will these be available soon?

ashleyleask Brisbane

Haven't read the link, but I do glycerine freezing as well. I read on one of the US forums it's best to freeze slowly but thaw and use quickly, as the glycerine is toxic to the yeast once the temperature rises and they become active again. I noticed much quicker growth, more and earlier...

Depending on the accuracy of your meter it may be within the error margin as well.

Bunnings handi pail for base malts. I seal my specialty malts in vac bags the same as I use for my hops, just bigger bags and sealed only, not vacuum sealed. I keep all those together in another Bunnings bucket.

What's in the cube looks like cold break to me, takes 12-24 hrs to settle out, maybe longer if the cube takes more time to cool. Hot break and hop particles will both settle out a lot quicker than that and looks like you had a decent cone in the kettle, so there's probably not too much of that...

It possibly would, the taste threshold for acid malt is up in the air (http://braukaiser.com/wiki/index.php?title=Lactate_Taste_Threshold_experiment), but keeping under 5% is recommended in that link. I believe lactic is the acid product generated during the creation of acid malt, so it would...

It's my "Lemon, really?" <takes another drink> "Yep, f#*cking lemon" face. The other three were fantastic though.

I have a pretty small fridge only model, can fit 2x 30L fermemters. That and an STC1000 = B)

Nice. I liked their IPA 4 pack a couple of years ago, with all different single hopped IPAs. Saved me from brewing a beer with Sorachi Ace. <_<

Placed an order for some hops yesterday morning, thinking I'd left it too late before the weekend but the might be a chance they turn up Friday. Got an email 5 hours after the order saying they'd shipped and just took delivery less than 30 hrs after I placed the order. Just awesome service...

The economics of those pumps have changed a bit since we can now get these locally for $65 I don't know if I'd bother anymore, and I have one of the Kaixin pumps and I'm happy enough with it. The pumps in the link are also rated to 120C, where the Kaixins aren't.

How sure are you hat your water profile is accurate? Your pH readings are very low for such soft water, even w/ 15g of salt additions.

I've seen different statements on this, but multiple references including the Yeast book have said that more than 8ppm of O2 couldn't be done without pure oxygen. The recommended is 8-10 ppm, so in theory it can be done but my experience using pure O2 is the same as Tony's. I immediately saw a...

Thanks, I've seen anywhere from .2 to .35 as the correction figure. I've always taken a small sample, cooled and measured. I use 5.4 as a target. Sounds I'm probably close to what you guys are doing.