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Thanks one and all, another problem solved. I'll be back! wink...

Ah, brilliant, thanks! The wiring diagram on that thread is so different to how I interpreted the diagram on the unit. Up and running now, cheers.

Oooops NO Terminals 2 & 8

Thanks. Terminals 1 and 8 share a common neutral.

I've just bought 2 of these updated STC-1000 controllers and today set about fitting one to a fridge. The wiring looks dead simple, but I'm getting no output power. Even when the controller indicator light tells me the cooling or the heating is on, there is no power at those terminals...

I was 16 in 73 and bought myself a moped (Yamaha FS1-E). It had only about a half gallon tank, but I remember being aware that £1 would get you 3 gallons.

Yes, stripeyjoe has just ben keeping me straight! There's over 67 cm height, 48 cm width and a minimum depth of over 24 cm.

That's great, thanks very much for posting all that info and for sending me the link. I'll read through all that later, but this looks like exactly what I want, far better than I expected. athumb..

After a couple oy years of using King kegs I've decided to go the cornie route, but what's stumping me is finding an under the counter fridge that will accommodate 2 x 19l kegs side by side. My 2 fridges in which my King kegs live (and most I measured in Curry's) don't have 23cm of depth between...

That's great, thanks for that.

I have standard FVs and King Kegs and normally do around a 23l brew. I'm thinking of doing a simple SMaSH and splitting it into two before pitching so I can try different yeasts. Am I like to run into any problems given all the extra headroom in the FVs and kegs? Thanks.

Rich Creamy Velvet would be great, thanks.

Fyne Panther IPA looks good, thanks.

Leary

OK, thanks for that.

I have a tap on the FV, just draw off enough to use a hydrometer. I'm the first to admit I'm a numpty, there was a lot more grain than the recipe called for. I decided to bump it up by 500gr but ended up going 1kg over 'cos my memory isn't what it used to be!

3.5kg MO, 1kg golden promise, 500gr brewing sugar, 80gr roasted malt, 20 litres, 67 degrees for an hour, 10 litres sparge. Boiled for 70 minutes and took gravity once cooled to 21 degrees.

4 days ago I brewed an AG bitter recipe which had an OG of 1058 and a volume of 21 litres. Pitched in rehydrated Llaland London and kept it in my temperature controlled cupboard at 21 degrees. It had a really vigorous ferment which overflowed through the airlock and lasted a little over a day...

Me too, please. Belfast, BT5 7PH

Got a wife and kids in Baltimore, Jack I went out for a ride and I never went back