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https://www.kegland.com.au/products/22l-brewbuilt-x1-stainless-steel-conical-unitank-fermenter These look allright

What about a ss unitank instead ? I suppose it depends on how much you want to spend The 29 L pressure fermenter kegs are a good option

You are probably fermenting at 18 c so when you cc to serving temp , pressure goes down Cap the spunding valve at the end or set tp 20 psi and see if that fets you to youre desired psi

Looser reply well done

Next brew make sure you clean well , taps , threads of your fermenter, everything really , use sodium percarbonate with hot water , then rinse off well Then sanitise with no rinse sanitiser ( ask your Home brew shop ) When I did Kits I always used a kilo of malt with my Kit Tin of choice 5% Tin...

I don,t mind sterile forums with minimal posts but I always check in to see, (addiction) if there is something posted that will improve my brewing or search for specific information relating to my query Forums can be misleading too Homebrewtalk especially When you brew for years most information...

I pitch 3 x pkts manufacturers recommendations and also ferment at 12 c for 2 days and then raise to 14 c for the rest The price of yeast has gone up a lot so 3 pkts hurts The reason I use dried yeast is I haven't got 02 handy and the manufacturers say no need to first time use I also like to...

I recon Mark is on the money Sounds like VDK what yeast was in the lager , pitching rate and temp

Hope I get it Thanks if I do

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I use a picnic tap to take a sample It foams up but I just wait for the foam and bubbles to subside and like FD said use a hydrometer Pretty quick turn around but for me I don't rush 10 days for ales 14 for lagers (34/70 ) I usually ferment at 5 psi then crank it up at the end but if I miss...

You could try a Munich Dunkel which is a nice lager that's not hop driven Also try Tettnanger hops which a really like

Nice one was it the Brewtech Chronical BME one ? What size did you go for ? How much pressure does it hold ? Sorry for questions just jealous thats all

Yo Mr Inkbird

Normally the copper and solder is covered with resin to stop it oxidising

Well I have had the opposite since using R/O water my FG has gone up a touch and thats with yeast nutrient but only pouring cube in to the fermenter no O2 Having said that I wouldn"t go back to my tap water as it is high in Na and cl2 !004 you say ? is that with a saison yeast at 30°c mashed...

The size of the starter depends on viability of the yeast So using an online yeast calculator , the date of the pkt ,size of the wort , specific gravity will tell you what size starter to use As for storing the yeast the viability goes down pretty quickly fresh is best in my opinion I ferment...

I rehydrate my dry yeast, just did one MJ 15 x2 pkts in 1050 23 L wort Don't want to start the for and against debate its just the way I roll When I do it I use filtered tap water boiled for 15 mins then into a cool bath of water in the sink Sprinkle the yeast when the water reaches 35c...

Sounds good Chap a few pics would be nice as you go Especially of your malt pipe Cheers Rude

Yo Mr Inkbird