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Wait, am I reading this right? you carb'd and served 5.5 x 19L kegs per 2.8 kg bottle? If you're also closed transfering to your kegs that seems pretty good. Someone tell me I'm crazy.

That looks like a hot mess. Need a new category for SS fermenters called comicals.

https://www.kegking.com.au/apollo-titan-30l-stainless-steel-pressure-fermenter.html This. On sale. Got me one!

I've often wondered how rock sugar from Asian grocers would work as a substitute. Maybe someone has tried that?

If this is a question you have already answered it when you said full water. Why do you think you need more water than full water? Have a think about why dead space is considered when mashing and you will understand why you have answered your own question.

Careful with bucket style fermenters. They generally aren't pressure rated to close transfer to a keg at anything greater than 2-5 psi. Ask the manufacturers of these products what the pressure rating is before you buy. Most will likely shy away from the question. Better yet, if it's not stated...

Unfortunately this thread has become an example of how thankless a job putting on comps and judging are. So I'll put it out there. Thanks to Melbourne Brewers, your sponsors, judges and stewards for another year of Beerfest. Good on you guys for trying something new too. Look forward to...

The shaker pint is pretty durable, but the aesthetics are ****. You can stack them so maybe there is energy efficiency gained somewhere in that regard. If you don't brand them they likely won't get stolen, so that's a positive.

Thread 'Priming sugar after fermenting under pressure' Priming sugar after fermenting under pressure Check out this thread.

If you've got the budget for Ss Brew Bucket I would opt for the stainless Apollo. Much more versatile and can grow with your brewing needs. https://www.kegking.com.au/apollo-titan-30l-stainless-steel-pressure-fermenter.html

Have you tried switching the cocktail line over to one of the beer lines to confirm its frozen. What temp is celli set at? Is the longer outer line the frozen one?

50c is be plenty warm enough. Especially if routinely cleaning. If you're not cleaning regularly and need anything hotter then buy more, it's cheap as. Or, just clean more regularly.

You would have your answer already if you checked the website.

Stainless steel!! You can never have too much stainless in a homebrewery.

Do a search for Janet's Brown Ale recipe. You won't be disappointed and it's a rite of passage for most. RIP Tasty.

Sorry but I think the hop timings were not explained well. And doesn't help the screen grab you have isn't chronological.Set a timer for your 60 minute boil. As it counts down add the hops at the time shown in your recipe. In your example. Set to 60:00 minutes and hit start to count down...

Are you hitting your expected gravity? I assume higher if you're getting lower volume than expected. How much less volume are you talking? My first thought is your darker wort is likely wort concentration which would be explained by the lower volume and higher OG. Sounds like you're happy with...

Correct. To be pressure capable you have to spend another couple $100. Maybe I'm just jealous that I'll never afford or maybe there's validity to what Ive said. I'll never understand the customising of unitanks. They are a pretty straightforward product. If built correctly from the beginning...

I'm generally not a person who gets excited either way about new products but this miniuni just infuriates me the more I see of it. BrewTools have put some good products out but this clearly is not one of them. To call it a unitank "with basic accessories" is nothing short of complete BS. It...

What temp of water?