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Yes, and by switching pump on and off manually.

I used a 35l version with a false bottom as a mash tun with a 30l Burco Cygnet as the kettle. As@MashBag said it is important to pre-heat it as it has quite a thernal mass. I circulated the strike water through the Cygnet controlled by an Inkbird to achieve/maintain the desired temperature...

I spend time in France and have come across the following suppliers: https://www.brewandbeer.com/ https://www.microbrasseur.com/ https://www.saveur-biere.com/fr/lpn/123-brassage https://www.rolling-beers.fr/fr/ https://www.biere-boutique.fr/ https://www.microbrassage.com/...

Glad it turned out well - serving from fermenter has much to commend it!

It’s just bad luck if your floating dip tube sinks! If you go ahead with filtering I hope it does what you are hoping it will. You coukd slways phone MM and ask them what they would recommend. I have always found them helpful.

Respect!

I pressure ferment and I follow the same method as @stripeyjoe i.e. I only allow the pressure to build up once the fermentation is well established (has been bubbling strongly for 24-48 hours). It is during this initial phase of fermentation that yeast develop most of the flavour compounds...

I bought @dcbrookes G40. With his modifications and following his recommended approach to only putting in the bottom screen after the mash and using a sieve to catch any circulating grain, I am happy with it. As @dcbrookes indicated and you will know from your own experience, it is a bit of a...

What are you seeking to remove with a filter? Using a filter like the Bouncer in your finished beer transfer line will involve a scrupulous cleaning and sanitation regime.The pore size in the filter determines what you will remove and how much pressure is required upstream of the filter...

Welcome - you’ve started on the slippery slope!

When bottle conditioning from a bucket fermenter, I batch prime, stir very gently. leave about 30 mind then bottle directly from the fermenter using a bottling cane attached to a tap placed just above the bottom of the fermenter. I much prefer using a tap to using a syphon.

Copying the chart should be fine as long as you reference the original work from which you copy it.

I ferment under pressure in then serve from corny kegs each with a floating dip tube. I have a selection of 19 and 38 litre kegs. The 19 litre are common and reasonably inexpensive to buy so I have several and can fit them in a larder fridge, if necessary. It works for me.

Congratulations on your new rôle - I hope it brings everything you wish. I’m sure you find you have busy weekends!

I usually ferment and, at home, serve from a corny keg using a floating dip tube and pressure transfer into PET bottles or a 5 litre keg if I want to transport the beer.

@Twostage I think you have hit the nail on the head here. I brew at a 17 barrel (ca. 2700 litre) brewery and the transfer from kettle to fermenter via a plate heat exchanger takes 90-120 minutes.

I don’t think peracetic acid is sold in “small pack” - we get it in 25L plastic jerry cans. It ‘s because peracetic acid is an oxidizing agent that it is so effective as a sanitiser rather than simply because it is an acid. Even though I have access to PA, I prefer to use a no-rinse, food grade...

Peracetic acid is an oxidising agent as well as an acid so is an excellent sanitiser but (like caustic soda) is highly corrosive and requires appropriate personal protective equipment to be warn.

Please let us know how the beer turns out @TrubWolf. I’m a big fan of Saison Dupont!