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They do work fine with 240v, you need to swap the U.S. style sockets for UK one's on the end of the leads but that is a simple process, done several brews with mine now and my mash temperature control has never been better.

I have used one but why not buy an Inkbird IPB-16s, designed for the job and much better temperature control?

Oh no, there are much bigger than this, when I was a youth I used to install the detergent pumps on commercial dishwashers so Ive seen some pretty big dish and pan washers. Places like Butlins had pan washers you could walk into.

Not heard that one in a long time, butter is all we eat and agree with you regarding other grease. But when you say "another lie" are you suggesting climate change is not real?

Don't worry about that, just email him and say you want a brewing water analysis, he will tell you what to do which is basically send a PET bottle of tap water and the address and price, he only does one run a month I think but very good service nonetheless.

Yeh, we have omelette once a week, scrambled/poached egg on toast, also as Mashbag make some quiche from time to time and freeze it, occasionally add it to a pasta dish, make pancakes, give a few away and sell a few.

Coq au vin then?

Indeed, and if you have any queries you can email him and he will give an answer

I have never seem eggs anywhere near that price, even free range organic. Our hens had stopped laying for several weeks and just started up again, not sure why at this time of year, the farmer next door had the same. I think biologically if there are hens then there must be POL hens around...

If you brewed last Thursday, then it's only been in the FV for 8 days? I always give it a minimum of 14 days no matter the gravity and it has always been done by then and gone through a good diacetyl rest.

I like Dr Hans but not really sure this was an unbiased comparison.

I hope not, one of the reasons I stopped using it was because of stuck fermentations, that could have been due to my bad procedure at the time rather than the yeast but I did blame it on the yeast and never used it again.

@stripeyjoe Sounds like the adverts for whitening toothpaste "Clinically proven" to whiten the teeth, which translates to, if you clean your teeth with our toothpaste for 8 hours a day then after 10 years a whitening can be detected by a ultraviolet wavelength by microscope under laboratory...

All this debate, I must be thick but please somebody explain to me how oxygen gets into a pressurised keg?

That's the stuff thanks, I'm going to give it a try.

By the way @chopps what is the name of that clearing agent I saw you adding to the keg on one of your videos?

Me thinks I won't, admittedly not watched it but not sure how a vessel pressurised with CO2 can let oxygen in?

I have this problem with one of my beers but in cornies not bottled, definitely not over carbed in fact very low carbonation, no idea what's caused it though.

I would use caustic or VWP would do a good job at the right concentration, just don't leave it in too long then rinse well. Any CIP cleaner should do it imo