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The helix is a long coil of wire, there are small gaps along the length of the filter which allow wort through but keep larger particulates of hops, grain etc behind

I've cropped image 5 and edited out the reflection - hope it's a bit clearer now :)

AliExpress, as per the link. Took a while to arrive but no issues with the purchase. Yeah, it's a reflection from the inside of my kettle. I've just done a deep clean so it's super shiny haha :)

Hi Lisa, you need to connect it with another two bits, a 1/2" female stainless steel T, and a 1/2" male stainless steel hose barb. https://www.amazon.co.uk/BSP-Equal-Tee-Pipe-Fitting/dp/B07BLVT3VM https://www.amazon.co.uk/MagiDeal-Stainless-Thread-Fitting-Connector/dp/B01B5TUU40 You screw...

I've never had a pump blockage since I started using a helix.

I've plugged the recipe into Brewer's Friend and the diastatic power is 38, which is kinda low so you could be onto something. I'm sure that you can buy enzymes that you can add to the fermenter to break down starches into simpler sugars that your yeast can munch through. I haven't used these...

What kind of yeast are you using? I've just kegged a very similar beer to your recipe above, fermented with CML Gretel yeast and it got down to 1.010. I fermented mines under pressure in a Fermzilla Allrounder at about 22C, not sure if that makes a difference.

I don't recall if I've seen that particular video, but I'm sure I've seen him (or another YouTuber) use an upside down tea strainer or small sieve over the top of the overflow pipe to prevent any grain going down and into the wort.

My schooling was in metric, I work in metric... I convert recipes to metric in Brewers Friend and adjust if the OG/FG/ABV doesn't look right. I have to work in imperial for beer/gas line, connectors and such... it's a pain in the posterior. I'm not a fan of imperial measurements at all...

If it was me, I'd buy a John Guest push fit T piece. https://www.amazon.co.uk/JOHN-GUEST-Push-Fittings-Imperial/dp/B007I9NPCQ I use loads of various JG fittings on the gas side of my keezer and *touch wood* I've never had a leak.

Nope, the gauge stayed dry. I'll have a look at something to stop it happening again, but I need to get some 5/16" line.

I did the same, @RoomWithABrew and yes, even after soaking and cleaning with a pipe cleaner, I got a face full of crud when I attached it to a gas line to blow through :laugh8:

It got down to 1.010, so 78% attenuation. I fermented under pressure which the yeast might not have enjoyed, but good beer came out at the end and that's what matters athumb..

I've had some time to digest this, and a bit of an epiphany... I don't think this was infected, I think it was oxidised. I was using my auto siphon to dump VWP solution from a tapless fermenter to the sink, and I noticed that the flow was poor and the siphon would break quite quickly. It was...

This is a dunkelweissen so it's 53% wheat malt, 35% munich, 5% each of special B and melanoidin, and the rest carafa III. Brewers friend suggests it'll go way down to 1.006 but I am not sure about it, looking forward to trying it though :D

Well it took off like a mad thing and tried to escape via the spunding valve. Right now there's a constant hiss of escaping gas rather than the occasional puff I've heard previously. I'll let you all know what FG is, and judging by how it's chugging along, it won't be long...

The new yeast will be fermenting such a small amount of sugar that any flavour impact will be undetectable. Kegging is good, but introduces its own challenges. They still need to be cleaned and sanitised, you need a method of dispensing the beer, a method of cooling the kegs, and you need to be...

I force carbonated with CO2.

It should be fine. More yeast will have survived freezing than you think. I froze a batch a few months ago, and while I kegged rather than bottled it, it turned out absolutely fine.

I'd drink it :D