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How long are you mashing for? I found that when I increased my mash time from 60 to 90 minutes at 67C the attenuation increased by a couple of degrees.

I've found the Crisp amber malt to impart a smoother flavour than the darker Fawcett's variety, the latter in my opinion tends to give pale / medium coloured brews a harsh tang unless the beer is matured for an extended period.

Mine arrived yesterday and looks very well machined. Thanks, Bram

I'd comletely forgotten that you wanted this fitting to attach to your copper manifold, so instead of fitting a 3/8" half or full socket to the inside of the mash tun, replace with a 1/2" to 3/8" "reducing socket" and fit a 1/2" hosetail to this which can then be connected to your manifold via a...

This is what I've done with my 38.5L Thermobox and requires no drilling or cutting at all, that would be far beyond my skills! The nipple on mine sheared in half ( fortunately after brewing whilst cleaning out the mash tun! ) but I had already decided to replace it as it's made of chromed brass...

I certainly would buy one of these.