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Can Can you get a cygnet up to a rolling boil without hacking?

Ahhh I got you now, I know the science I just didn't realise the implication of your suggestion!

Yeah I bet the cherry was great! Schlenkerla's is really the only smoked beer I've enjoyed.

I had the choice (budget restriction) between Schlenkerla's alder and cherry so went with the alder. I haven't had it yet, going to take it home so the missus can try (she likes the rauchbier Märzen), she also has a close Swedish friend and spent Christmas over there so I think she'd like to...

Not sure how that would work as you'd be over-drying the malt. The smoking is part of the drying stage of the malting process... However I admit this is entirely theoretical so if someone has actually done this successfully I'm happy for theory not to live up to reality.

Is there any way to get hold of this in the UK? I can only get bacon flavou-sorry, beechwood smoked malt, and oak smoked. The latter might be nice but I'm really curious to make an alder smoked malt beer, especially using kveik yeast, but not exclusively. Are there other wood smoked malts like...

Hey, thanks for getting back to me. The problem is it's leaking from where the thermometer screws in as well as where the tap fits in, to the metal thread, where I use PTFE tape, it's coming out there too, but I did do it hand tight on the element screw (the special kind can't remember what it's...

I think the immersion coil would have the same issues by being in contact with the mash liquor full of sugars burning on, no?

It seems there are two options for mashing, AIO or kettle elements that go directly into the beer. I don't want an AIO, for reasons, I want a mash tun, separate from my kettle, where I don't have an element submerged. Not only am I sick of taking it out and scrubbing it clean with steel wool...

Yeah there's a real gap in the market for smaller batch ss FVs. They were discontinuing it when I found it, it seems, and stopped selling this a couple weeks after so didn't seem like there was a lot of point!

Not to hijack my own thread or something, but my use of conical comes from a combination of what I'm used to at work as well as a desire to crop yeast easily to then store. As for triclamp, don't worry about that, I've got that sorted. The problem is that bigger fermenters are more expensive...

Do these exist? I like making 3-4 gallon batches. I don't need more of any one beer than that, but working with stainless steel and tri clamp fittings, this is what I'm comfortable with... I'll do plastic if I have to but I don't really want to. It's a shame they're so bloody hard to get hold of!

well, I've come back to this because circumstances have changed... significantly. I've moved out of that place and my new partner and I have found a place together which has a whole freakin' workshop with electricity. I think you know what that means it's becoming! I'll have the space to do...

Thanks, it's a shame the book(let) is so expensive for it's size. I paid about that much for Lars Marius Garshol's traditional brewing techniques which is significantly meatier. I just found, by pure coincidence searching for home malting, that he has a YouTube channel...

I know you haven't posted for over six months but... Can you tell us what your mass loss was between threshed and malted? This is something I intend to do so would be interested to know what can be achieved.

Ahhh ok thank you. When you said size, for some reason I read this as shape like when you mentioned the notches! Doyyy.

If they work in the same way, why is it important?

Thank you for clarifying. On this basis, it appears it doesn't matter!

I'm not trying to pressure ferment, I just keep a little head pressure for easier racking at the end. It can hold around 2 psi, which does this job.

It doesn't. The fermenter lid just came with it. I bought a gas in post separately. I thought the in/out posts mattered due to one way valves or something.