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At high pressure there will be more CO2 dissolved in to the beer, so it gets progressively less dense as the fermentation continues. This is true during regular fermentation too though, and I get good results without adjusting for that. If you have ability, force carb some liquid of a known...

19 litres of Session Bitter 864 litres

If it cuts metal, it'll cut plastic. Just go slow so you don't melt instead of cutting.

Surely it's same same only different? As long as you're not insulating the cooling surface from what you want to cool, it's not important if the fridge is insulated on the inside or the outside?

You could fill up some of the dead space in the fridge with insulation.

I started off doing 5-10l batches in a 15l stock pot and dunk sparging in another pot (completely optional, mind). Worked really well, though the fixed time costs got me moving up in batch size fairly quickly. Malt Miller's recipe builder is great if you want a pre weighed/milled recipe kit...

Taste it and see if it's carbonated at all when you check the final gravity. I imagine it would be flat by now.

Carbonated water is slightly acidic - pH of 3-4 or so. Not sure how that would affected the grain extraction. I think the CO2 may have stopped O2 from being dissolved in the water - so perhaps it would have stressed/delayed the yeast from starting. I'd wait and see - could be interesting!

For a 4l batch, how much water did you mash with, how much did you sparge with and how much was left after the boil off? Did you take a pre boil gravity reading?

I've never made my own wine, but a quick google suggests 1.10 could give you a 13.6% wine. I suppose it would be different for a stronger/sweeter wine? Play around with a calculator until you find a SG about what you'd start with - Vinolab - Gravity/Density/Sugar Conversions - Calculator Do...

I calibrated my iSpindel in a 5l jug. Started with 3l of water and 780g of sugar for ~1.1SG and simply diluted from there, occasionally emptying some down the sink and topping up again. I took readings with a hydrometer along the way as well as keeping track with a set of scales so I could work...

Low post count/new members can't participate in direct messages. You'll need to make a few posts - not 100% sure what the threshold is though.

I did a brew on Monday, started at 1000 so I could be cleaning up with some sunlight left, was fine. Struggled a little to maintain mash temperatures, but 3500W Buffalo induction hob boiled 29l down to 22l over an hour just fine.

Very nice! I'll read through this thread to see what you've done.

Apologies if you've already covered this - how are you keeping your pressure barrels at a good serving temperature? Do you swap them in/out of a fridge, or do you have a massive fridge?

I don't use ubidots but it looks like ingestion is limited to 5000 dots/day. Still, that should be enough to report all 4 metrics every 2 minutes... Perhaps there's a monthly cap too?

Yup, that's fixed it! Thanks athumb..

I can PM you (and other users, and have!) More worried that Camberwell Canary is missing out on potential custom. I think I've got in touch with them via other means, but I'll reach out if that doesn't work :)

I would, but I don't have a Start Conversation button for you... Paging Chippy_Tea!

I'll drop you a PM!