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Thank you all for the reply Seems like the Chugger is a good option with the SS head. Will be in touch Spiesy

Hi mate, thanks for that. What is the difference between the Inline and Centre Inlet pump?

No mate, I wish. The power tripped and after turning it back on smoke was coming from the motor. Opened it up and the plastic surrounding some of the copper threads was melted and the copper itself was dark compared to some of the other copper threads

Yes, you are right. Teaching my brother how to brew. Forgot to tell him to turn the pump off. My bad. Would never happen if i do it by myself.

Hi everyone, I've just managed to burn out my March 809 pump. Looking at getting a new or second hand one soon. I saw the Chugger pump and was wondering what the general consensus is between these two pumps? Would anyone have a secondhand one to sell, or know where to get a new one for a good...

Hi, Does anyone know this bum personally? Is this member really as negative and sad as what he comes across in his posts or is he only trying to wind other members up? I find it very disappointing to always see the same member posting negative comments, not even an answer to a question. Bum...

Flensburger is a top beer. I would love to get my hands on that for $15 a sixpack. It's a steal!

You can either put it into a batch ASAP or turn your stirplate off.

Natural selection+cannibalism= yeast master race + yeast autolysis.

Hey, sorry for the late reply...I don't know the chemistry behind it, just that allot of brewing books say that. Good enough reason for me to go with that. Cheers

Hi Slash22000, The rehydrating temp of 35-40C is only for a basic process. As they mentioned, every yeast strain has its own optimum rehydration process. This is one of the key differences between Danstar and Fermentis. Danstar rehydration temp is 35oC where Fermentis is 27oC (+/-3oC) for...

Yob, you are right. "During the first moments of rehydration, the cell cannot regulate what passes through the membrane. High levels of sugar, nutrients, hop acids, or other compounds can enter freely and damage the cell. This is why adding dry yeast directly to wort results in such a high...

There are a few different types of sanitisers used in the brewing industry, including quaternary ammonium compounds. Some are just better than others for different applications. You can use it if you use a final rinse of sterile water removing any residue. I just don't like the idea that it...

Starsan is an anionic acid detergent, as he said in the podcast. A disadvantage of these sanatisers is a close defined pH range of activity (pH 2-3). So, I can only assume since it contains phosphoric acid, the more you add the lower the pH will get, making it less effective.

Hi, Travis, do you make distilled water from RO water or are you assuming distilled and RO water is the same thing? Distilled water does not contain any minerals, where with RO water some minerals stay, not much though. I think that is why 5Star recommends using distilled water if you want to...

Hi That is a Quaternary Ammonium sanitiser. It's good for gram-positive bacteria, but not so affective against gram-negative bacteria. Apart from that, it has a negative impact on beer head retention. I wouldn't use it. Cheers

Hey koots, just wait at least a month and then decide. Alternatively, toast the American oak next time and let it soak for a couple of months in bourbon before you use it. I've made allot of beer with both French and American oak with very good results. I've found raw French oak to be mellow and...

I thought the white ale was nice. The only thing over the top was the nutmeg. I love that spice and thought it worked really well with a white ale. Would like to try it myself, but allot less.

Old, oxidised, hops can do it. Although beta acids in fresh hops doesn't give bitterness in the boil, oxidise them and it will lend a harsh bitterness. Untreated water high in alkalinity used for pale beers, like lagers, will do it.

My claim to fame: Me and a mate dated Italian sisters, one who was a nanny for Nigella. We use to go on a regular basis back to Nigella's house, she wasn't there of coarse, after a session at the Walkabout and kept on drinking etc. into the early mornings. I never knew who she was, just that she...