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Thanks! What size batch did you boil?

I'm looking at getting 2 2200W heating elements. That way I can plug them into separate circuits and ensure that I get a rolling boil. Does anyone do this, and is this a good idea? I don't want to drill a hole in my kettle. I'd rather just have portable ones that I can stick into the kettle...

just wondering, are you doing biotransformation dry hops in your recipes?

I was inspired to do a single hop citra APA/IPA because I had a very clean tasting Citra IPA from Little Brewing, that tasted more like an APA. I'm limited my ingredient choices, so I'm going to wing it with a simple recipe with some ingredients I already have and some I can get. 90% 2 row...

I think you're right. Just bought the 5-15 reg. fingers crossed

looking at this one now. it's the cheapest I've seen so far and it starts from 0 so I can set it really low. any harm using it with a 3 ring? https://www.auscrown.com.au/page/shop/flypage/product_id/80/a/category/e/hose_regulators_regulators

$100 that's ridiculous. I can buy 2 burners for that (but not sure if brew kettle fits across both) reckon I can get a rolling boil with 35L of wort using stock regulator?

Do you where to get a medium pressure regulator?

I have a Gasmate 3 ring burner from Bunnings. Looking to replace the stock LP 2.75kPa 0.6M^3/h regulator. Will this do? or will it be too high? http://www.ebay.com.au/itm/Adjustable-Propane-Gas-Regulator-0-5-4bar-Butane-Burner-High-Pressure-New-/131532567714?hash=item1e9ff3b4a2:g:dlgAAOSwXeJXfSBF

I'm guessing just due to the increase in alcohol that bottle conditioning adds (which is negligible) that very little yeast is required to perform carbonation, so there's probably more than enough still in suspension

I aerate it by slowly siphoning the wort from kettle to fermenter, ensuring it splashes.

Problem here is space, not cost. Apartment living :(

The difference is that clinical trials for medicine are conducted for the purpose of predicting its effectiveness in the real world when its applied in the same conditions as in the trial. When it comes to brewing, where they have the means to conduct R&D to improve their processes, i.e...

Probably not faith but I wouldn't categorize it as science either. Being able to corroborate your findings is a part of the scientific method. Not saying beer making isn't scientific, but the homebrewing process isn't exactly following the scientific method. The ultimate test is whether your...

What Brulosopher shows is that human palates are remarkably unreliable at discerning differences in controlled conditions, and when they can they are remarkably unreliable at deciding what is pleasant. The idea of absolute truth is pretty central too homebrew perfectionists. If theory predicts...

My mistake was insulating on the first night, which is probably why it shot up to 3C higher than ambient temp. I brought it down 2C the following day and it's been sitting at 20C for the last day or so. I can put the bucket in a bigger bucket with some water, but I don't need to do this anymore...

Open ended question here, but I'm a few brews in, and I know the importance of sanitation from the research I've done, but I have not experienced a contaminated brew just yet - AFAIK anyway. My question is that from my understanding, yeast tends to take over, and the amount of yeast you pitch...

chux :super: :super: :super:

I dropped the wort temperature to 19C and I'll try to keep it between 19-20 for the rest of active fermentation. I hope the quick 2C drop didn't shock the yeast too much

From all I've heard temperature control is everything, but what are the actual effects temperature fluctuation within the recommended range of the yeast? I left the fermenter at a constant ambient temperature of 18C after pitching the yeast at 21C. Now the wort has gone up to 21C 40 hours into...