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on the precipice of a steep slippery slope there.. careful ;) fyi a wrap of silicone tape, or some tube slipped over the top of the handle will bulk out the thin handle a bit and let you grip it better without it slipping round in your hand so you can push with the full face of the thing when...

Glad to hear the failure report was a false alarm .. Phew.. tho im pretty sure there would be no problem with a swift replacement if needed.. Now How did the pump get clogged up????? excuse the finger pointing, but who else is there ;) May i suggest flushing the pump thru should be the...

if your using elmear (i know i spelt that badly) flasks or other borosilicate glass vessels on the stirplate you can use them on tho hob ok too. or in the microwave but yes i agree the use of just off the boil water will be good enough to sanitise, and pasturise the solution. I know i am just...

a bin bag lined old sleeping bag can be used to insulate a brew vessel and a daily exchange of how many are needed 2l bottles of frozen or hot water can be a pita to maintain but can help keep a steady temp. (1-2 frozen bottles exchanged daily should do the trick unless the garage is a summer...

ahh Perhaps the G/f recipe builder has been 'tuned' to provide accurate results within the volumes that the g/f is expected to brew.. 11-25l ?? and beyond those volumes the results could vary???? tho thats just a big guess..

welcome along.. seems like you have done your homework and hit the crucial nail dead centre on the head, the best way to improve your brewing is to control the fermentation temp to give the yeast the best possible environment to work the best way for you.. the 'best' option if you have the...

KUDOS must admit i gave up on trying to understand the operation of pids beyond a vague conceptual idea that they inch towards the final target in a logarithmic or is it exponential manner.. Thats quite a big difference from the default 20,5,1 lots of arduino builds ended up running with...

afaik hop utilisation like most things brewing will increase with volume, BUT, the difference this will have between 5 and 25l is probably negligable as i understand it, when scaling down from the industrial volume to the homebrew standard 5 gallon i think there is a nominal few% nudge up on...

perhaps due to too strong an oxy solution and left too long to soak so the solution has cooled? as its more effective warm, if you use too much when it cools the solution may drop crystals? when this happens they are a bugger to shift and if inside bottles an acid soak is probably the only...

A good strike temp which when well mixed in leaves you at your optimum mash temp followed by maintaining the temp as steadily as you can with insulation should provide you with the optimum conditions for your mash and provide the basis for a reasonable BHE. batch sparging works for me btw...

buy a high end domestic or any commercial fridge and it will have a fan or fans fitted.. My thinking is this, the air captured within the fridge is the main and most significant medium of heat exchange, that is the air picks up the heat or cold from moving over either the heat or cold...

as soon as its opened its vulnerable to atmospheric moisture, in its dehydrated state its highly hydroscopic, popping it in a sealed bag/air squeezed out in the fridge will maximise its potential, Just ensure you hydrate before use regardless of instructions use warm water (30c...

have you double checked the hydrometer?? test it reads 1.000 or therabouts in cold water, washing in too hot water can weaken and loosen the glue holding the paper grade tube in place so a slight jar can shift it.. if so the transfer into the pb and a repitch of yeast is a last resort, and...

the only copper bottomed guaranteed method to judge activity in a brew is to take gravity readings and compare the progress of the gravity drop. airlocks, and visula signs of activity are at best only indicators of yeast activity, so sit back and chill for a week and take a gravity reeading...

while bottles are as thin as they can be they are not as thin as to fracture under the pressure of capping 'yet' at least ;) tho the solution is imho to use flip tops ;)

Im sure you will be very pleased with the results too.

grab a brew bible by one of the masters G Wheeler, D Line, G Hughs.... all will walk you through the process and proscedurs with better explainations than must of us lot can provide and provide you with a selection of recipes to start you off , Graham Wheeler's (RIP) recipe for TTL is...

grains are natures way to store energy in the form of starch. in order to ferment them we need that starch converted into simple sugars that yeast can consume. malting barley produces a grain rich in the enzymes brewers employ to convert starch to sugar during the mashing process. i think they...

not touched a McDeathburger since 1976 when i spent 4 weeks on a greyhound bus with a $4 Mcdeathburger lunch voucher EVERY DAY on the rd. not had a muffin thing either?

1 x 11g pack hydrated in warm (up to 30c) preboiled to sanitise water when you start the brew so it has at least 20 mins to soak before you pitch will be fine.. And give the brew a good whisk to aerate well.