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I have been using this as my only brew kettle & mash tun with a 2kW element and a PID controller for the last eight years with more or less no issues. This type of semi-translucent plastic does suffer heat degradation over time, becoming opaque and brittle around the element - but eight years so...

The timber may be lined or coated, which somewhat refutes their 'benefits of oak' claim in the description.

She is called Edina. Her sisters Patsy and Saffron are outside causing mayhem - my wife is an Ab Fab fan. Apparently Eddie and Ritchie are not acceptable names for chickens.

For those interested in the chicken previously mentioned - this is her preferred sleeping position in the evenings. Something oddly therapeutic about an animal placing their full trust in you, especially as an ex-battery chicken she has bad experiences of previous human interactions. We watch...

I think many people have experienced the 'Covid blues' this year, I certainly felt a bit down and grumpy during the first lockdown, with the change in pace of life. I used to work a job travelling 1,000 miles a week all over the UK and Ireland, working 12 hour shifts outdoors commissioning...

Bought a Fermentasaurus Snub Nose back in May, and it's been superb. Agree that the cleaning can be a slight challenge, but I've found a combination of oxy-clean, and a cleaner attached to a stick, means I can get right down to the bottom and give the inner surface a wipe down. For moving it...

I follow both methods, depending on the lateness of the hour on brew day, not for any particular other reasons. Brewed last night and finished quite late, so left the wort in the sealed kettle overnight, and transferred into the fermenter this morning & pitched the yeast. Other times I hot...

Bought a hop spider a few months back, and now use it in every brew. Haven't noticed any difference in hop taste, bitterness or aroma, but much easier to clean than the nylon bag I was using previously. Definitely a worthwhile addition.

@Kye that looks like a really good finish, excellent job :hat::beer1:

It'll take time for a dried yeast to get it's act together and start showing fresh activity. 12 hours might be enough for a really vibrant yeast, but I'd give it 24-36 hours for signs of fresh activity.

You could lie it flat with the regulator end raised a foot or so, to prevent the liquid CO2 from entering the regulator. Advisable to keep it upright though.

I usually force carb for 12 hours at 30psi, I don't bother rolling the keg but probably should. Set it back to serving pressure of ~10psi. Gives me nicely carbonated beer with a good flow rate and not too much foam.

Cut the timbers to size & glued/screwed/siliconed together, then varnished liberally, then silicone to the freezer body. I only mention the bevelled lid because, well, I kinda missed that on mine and had to chamfer the inner edges of my timbers at 45 degrees to make the lid fit o_O

I will usually sanitise my cornys with a few litres of Chemsan, then pressurise and use this to sanitise the lines, tap etc when passing it out again. Never bother filling right up, only 2 or 3 litres to sanitise, and never had a problem. Wouldn't worry about the head space either, so long as...

You want good stout battens. I used some 95x45 timbers from Homebase, simply because that was what they had available at short notice and I was impatient to get mine built. You need to make sure you have enough head space for your kegs, lines, taps, etc. I think mine are planed pine, to which I...

I blended the berries down into a puree, so yes it tastes like a fruit smoothie! With a wheat beer finish. Quite pleased with it.

Last brewed a wheat beer back in 2013, and I remember it being a riot of cloves and bananas, as I'd used MJ M20, but it was quite lacking in body. Recently gave a proper wheat beer another go, but this time I was intending to add 3kg of mixed berries to the secondary to create a fruit wheat...

Last brewed a wheat beer back in 2013, and I remember it being a riot of cloves and bananas, as I'd used MJ M20, but it was quite lacking in body. Recently gave a proper wheat beer another go, but this time I was intending to add 3kg of mixed berries to the secondary to create a fruit wheat...

I have a Gen 2 Fermentasaurus, affectionately nicknamed 'Rexie' by my wife. I've been using it since May for pressure fermenting, usually between 10 and 15psi, then doing oxygen-free transfer into my corny kegs or into a secondary for fruit additions, etc. The conical design has been a great...