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Wait ... I'm after the single ring post type - sorry if I got that mixed up!!

Sorry for resurrecting this ancient thread, but did you get lucky with those O-rings?

I've a Tilt Pro and it's a similar story; don't pay attention to absolute values but the progress curve is worth its weight in gold.

Personally I would think twice about drinking that, just because you can't be sure what's leaked out of the battery.

Cheers Clint. Think if I kept it at 98℃ in my kettle for 5 hours I'd be left with half a pint of LME. 😁

Wait, do you think the 300 minute hop stand refers to the time that the wort spent in the cube (which apparently is just a plastic vessel from down-under) as opposed to 5 hours being heated in the kettle?

I'm looking to follow this Brewfather recipe for a Czech Pale and noticed it calls for a 300 minute hop stand at 98℃. That's five hours. At first I thought it might have been a typo but the notes section reads: "It was no chill , hence the 300min hopstand, though I do not like adding hops to...

Yeah, I was quite surprised how well they're holding up. If you're going that route then I'd recommend you let the keezer get to room temperature so as to rule out any chance of moisture on the surfaces and messing with the adhesive, but it's got to be better than drilling holes in the sides.

I've wanted to build a kegerator ever since I started kegging beer; partly because it would free up my existing fridge solely for fermenting duties (was too small anyway) and partly because I was fed up with trudging to the brewery each time I wanted a pint. So when lockdown #3 ended for us a...

Thanks, I'll give that a whirl. Seen a couple of videos on yeast drying so I'll revisit that - seems like a good way to go. Same here. I've not long had my ferment fridge but I'm keen to get as much use from it as possible, and lagering doesn't really tick those boxes. Our winters don't often...

Thanks for the full reply mate, that's good to know. My Opshaug Kveik has now arrived and I'm wondering if I should pitch half of it and make a starter with the other half, or make a starter and keep half behind, or pitch the whole lot as-is and maybe harvest some later. My confidence with...

I'm bottling two batches later on today, an all-grain American Pale and a Woodforde's Wherry kit, wondering if I need to clean and sanitise my racking cane between batches or if I can be a lazy sod and just move it to the adjacent second vessel once I've finished with the first. If I simply err...

That sounds like a plan, might just do that. Right now I'm reading this introduction to kveik and really feel like rolling my sleeves up and getting stuck in. Nice idea, duly bookmarked. There's actually a jar of something yeast-like at the back of my fridge from an experiment several weeks...

There's surprisingly few local motorcyclists (compared to, say, mountain bikers / kayakers / cyclists / etc) but for some reason our spare room is very much in demand from my two-wheeled friends every summer. 😉

I'm 45 and can ride a complete lap of my country in under seven hours. 😉 We've precious little flat terrain here but we do have some spectacular scenery made all the more special by very light traffic and mostly considerate road users. Most of our woodland is in the shape of government owned...

Did you make a starter? Your earlier post suggests not, but I've got this new stirrer plate I'm itching to try out ... 😉

That's good to know - Opshaug is in my basket along with the fermentables so I hope it'll work well with the Vienna Lager. Sounds like that's a dry yeast? The recipe lists 5.5 ml of Kveik, which makes me think it's a liquid. (I know how painfully n00b this will look when I read back in weeks...

Do love cycling. Here goes: First real mountain bike, probably getting on for 10 years old now and recently upgraded - Specialised Enduro Expert. I was living in Surrey at the time and hideously over-biked, though now she can't keep up with lightweight frames and big wheels. Staying with the...

As per title really. I'm having a go at Vienna Lager and intend to follow a Brewfather recipe by @David Heath, but I've never used Kveik before and need to know if there's any gotchas that are likely to trip me up. Should I make a starter (nutrients? pitch time?) or just rehydrate? On a related...

I'd leave it well alone mate. If it's only your second kit brew then you really want to concentrate on getting your processes consistent and producing what the brewer intended rather than putting your own stamp on it this early in your career. For what it's worth, Wherry is one of the nicest...