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Its just the 2200W element. Haven't had any dramas getting it up to temperature, and with recirculation it holds mash temperature pretty well. If you were getting excessive heating loss, they make a jacket for it. But I do 5 gallon batches, so I'm not often heating more than 28-30L. Only time I...

I've got the Cheaky Peak BIA Basket system. I mash and boil all in one with recirc and an Inkbird. I've been really happy, but I like to manually control a lot of things, rather than a set and forget style.

Be careful... its a brilliant yeast but super fast!

These things are notorious for this. Did you do your leak tests holding pressure overnight or just with soapy water? You need to grease the backs and the o rings with food grade grease then be careful sliding them back in. Bit extra on the edges doesn't hurt. I've done this and they work like a...

I've just got a pressure fermenter - the main reason I got it was to do pressurised transfers a bit more easily. I don't plan on fermenting at much above 2-3 psi, but having the fittings to transfer closed was appealing

So to update this one - I ended up leaving it in the primary for 3 weeks due to other stuff to do, but it got down to 1.024 from 1.095 in about 5 days - i left it a while to clear up and then cold crashed it before bottling. Looking at the recipe, my mash efficiency was god awful - i cut some...

Howdy all, Call this a learning experience for others. Last weekend I spent the day making my big Russian Imperial Stout - to cellar for a couple of years. Big grain bill was a struggle on my little 50L system, but I eventually got my gravity to 1.095 with the help of a little DME late in the...

I've got this unit and I reckon is does 7-8kg at the maximum end. Most I've done is 7.5 kg.

I've done a maris otter/simcoe Smash that was pretty awesome. Great for hot days.

I had a weird thing happen yesterday. I had a 75 degree mashout of a pure Belgian Pilsner grain bill. I left it in the kettle to grab lunch, and came back to grey foamy jelly floating on top. Figured it was congealed protein and skimmed it off before the boil. Anyone else seen this?

I think i used about 300g roast barley plus 200g chocolate. Plus the dark tin. Abv is aboutv10.5%

So I've made one similar to this as a partial mash with a bunch of specialty grains and 3 cans of Coopers LME (Light, Amber & Dark). I think i may have gone too hard on the roast barley, but I'm hoping 4-6 months in the cupboard smooths it out to a winner!

So on the note of conditioning, I don't have kegging gear yet so the plan is to bottle and forget about it for 6 months. Im assuming bottle conditioning in brown glass is fine for this?

Excellent points... perhaps bottling and leaving it for 6 months is the best way forward

Hi all, So as I had a backlog of drinking ales and am getting as big as a house from lockdown (so drinking faster is a bit problematic), I decided to try my hand at a partial mash Russian Imperial Stout I could lay down for 6 months or so. After 2 weeks fermenting, its starting to get toward...

Quick question, I've been reading about mashing thickness, and the numbers reported seem to be in the region of 2.5 L/kg of malt. Most of the regular strength beets I'm seeing use around 5-6 kg malt, meaning around 10-18L water. A lot of the methods I'm reading are using much thinner mashes than...

I'm in!

Hi all, I was in the middle of bottle my second brew - a Summer Ale based on one of Doc's recipes I found - partial mash. Anyway, bottles are clean, beer is ready and the priming sugar is prepped. Pop in the sugar into the bottom of the bottling container and away we go! Half an hour later...