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No worries Bribie. Your no nonsense advice helped me cut through all the over complex BS when I started all grain. Mightn't have persisted otherwise. So cheers as I enjoy my Czech Pils.

Yer Nah. You get nice clear wort and when you lift the bag carefully it stays that way. Step mashing is a piece of piss too. So much easier mashing in at protein rest temps with no fighting gum balls then ramp up to first rest. No mixing or lagging, just adjust the flame to hold the desired...

Great info. Heading to G-Town in a few weeks to visit the family and will be checking out the brewery scene for sure.

Apparently it's inappropriate to drink beer before midday at work. AHB fills the void.

399 let's say 400 L since Jan. Don't know if I should be proud or ashamed after seeing some of the numbers [emoji15].

Give it another few days "lagering" and I bet the flavours mellow and improve. I quite like tasting the changes over a week or so.

Yes. And sweetness. Half a dozen pints in and much better. A bit more and excellent. I don't think it's so much pulling trub off the bottom but the liquid in the keg stratifying into layers. Was wondering when this topic would come up. I cold crash clear and force carb but still happens.

Why can't you just top up with boiling water to desired volume towards the end of the boil? Maybe someone will enlighten me. I always adjust my volumes to get the OG I'm chasing during the boil.

Blokes up here have them. Haven't heard any problems apart from the controller on an earlier version needed to be reset every time the power failed. That's every other week in Howard Springs anyway.

Just trying to help. Cheers

Whats the pot dimensions? Internal diameter and height? Just calculate the volume of the pot based on its dimensions. Not hard from there to work out the measurements for the volume markings as well. Post it and I'll calculate if you like. Most accurate way.

Just Googling a way to buffer and it seems like as little as 1-2 g of sodium bicarbonate per 1000 L from the baking section at the supermarket with raise the pH a couple of units which can be added every few months and after heavy rain . Water will still have almost no salts for brewing which...

The way I read it is the only ion you have in the water that is above the lowest measureable limit (I presume that's LOR) is zinc. I'm assuming that's coming from galvanised tanks? It's very pure so will have no buffering capacity and the pH will drop with things like microbial activity on...

I feel for you buddy. Tried my hand at sourdough the other day which required the use of preheated Dutch oven. My wife's long loved and cherished casserole dish looked the goods. How was I to know all the glaze would crack when I pulled it out from 250C to room temp.

Various Homebrew suppliers stock them. Craftbrewer was very helpful a few year ago when I got it. Make sure to get the correct fittings for the silicone hose with it.

Haha Goatchop. Simultaneous. Came to the same answer from an AHB post from 2010. Sounds like it can be good for months. Cheers.

Found my answer I think. Sounds like it's good for some time. http://aussiehomebrewer.com/topic/41324-how-long-can-you-keep-and-re-use-yaest-slurry/

Nice. I tried to make a malt pipe first up but it wasn't big enough for the grain.. The bag has served me very well however. Works the same.

So I'm kegging an Ale tomorrow. I cold crashed on the 16th. Have just made a wort and will pitch some slurry as suggested. Regardless I'll need to make stepped starters for the lager I want to brew next. My question now however is how long can you store a slurry at 1C and still be good for...

I use a U shaped piece off copper so the wort flows upward on the return.