And......
It won't fit...... I mean honestly, by a hair ffs......
Back into the utility rooom it goes!
It won't fit...... I mean honestly, by a hair ffs......
Back into the utility rooom it goes!
PilgrimHudds Brewdays
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I have the same 30 litre fermentor, it doesn't fit into my under counter fridge either
Nooooo!!!
Dude, that sucks! Mind you, isn't the whole pressure fermenting thing meant to mean that temperature is less critical?
Looking at the hop bill though, considering they're just a user upper it looks a cracker
Nooooo!!!
Dude, that sucks! Mind you, isn't the whole pressure fermenting thing meant to mean that temperature is less critical?
Looking at the hop bill though, considering they're just a user upper it looks a cracker
Ahh no it's more bog standard than that unfortunately, it's got a massive lid and thus opening for easy clean and a tap, thats all, nothing as special as pressure fermenting!
I‘m not familiar with the product, but if it‘s plastic and it’s only just too big is there a possibility you could heat it up sufficiently (boiling water? hot air gun?) to reform it a bit
I'm sure it could be done, but not by me....
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You can flip the lid to give you a bit more space for the airlock. Or fit a blow of tube
Nah it's the width not height! When I empty it I'll have another look.
An Ankoù
Landlord.
Really. Have you tried taking all the shelves out of the door?
Yeah though there is a bit of shelf that's moulded out of the door which may give me an extra cm or two if I can bash it in.
Don't bash it!
Along the lines of what @The-Engineer-That-Brews said, use a hot air gun and remould that shelf.
i.e. heat it and squish it in.
Use stout leather gloves to avoid burning yourself. And maybe a wooden spoon to do the pressing.
I've seen it (unintentionally) done when a colleague left a laboratory air gun propped in a freezer to defrost it; when he got back it had shifted and melted/blown a hole through the plastic moulded lining of the freezer.
Not popular with the manager for a while, but gave us a laugh and a lesson.
Reminds me of the bloke in the workshops who decided to try out the two-pack expanding foam epoxy. He put a few cc in a beaker and left it stirring on the stand drill while he went to get a cuppa. When he came back the machine was virtually engulfed...
A bit like turning your back on DME solution when it's about to come to the boil. Don't. Do. That.
My Dad only told me one great joke :
"Question: Do you know what the precise boiling point of milk is?
Answer: It is the precise point you turn your back on the hob".
Probably applies equally to DME, eh @foxbat?
So, to answer some earlier posts..... I didn't give the fridge a bash, but I did go out in the middle of the night and take another look, there was a drain thing with something sticking out so I pulled that out, a tile (I had been using some tiles to prop up one of the legs on my stand) that had somehow slipped vertical that I pulled out. I then managed to get the FV in the fridge after improvising a latch to stop it popping open.
And to today, an unexpected day off with no kids or wife, yay! But have got some Covid symptoms which is why I can't go to work, boo!
Anyway... I thought it was a good day to get one of my xmas beers brewed, this time a Belgian Xmas Beer, recipe posted by @An Ankoù a few weeks ago.
3.2kg Lager Malt
1.3 kg Munich
700g Cafe Light
700g Dark crystal
Mashed for 90 mins at 68c
Boiled for 60
12g Admiral @60
16g Perle
15g Brewers Gold @10
200g Invert Sugar @5 (slightly more invert sugar than the 100g in the recipe but it's a ball ache to do all that for just 100g....)
To make the sugar I simmered 200g sugar in 55mls of water for about an 90 mins. It tasted lovely!
Cooled whilst I went for my PCR test, returned, chucked it in the FV and pitched Safale T58 at 18c!
And to today, an unexpected day off with no kids or wife, yay! But have got some Covid symptoms which is why I can't go to work, boo!
Anyway... I thought it was a good day to get one of my xmas beers brewed, this time a Belgian Xmas Beer, recipe posted by @An Ankoù a few weeks ago.
3.2kg Lager Malt
1.3 kg Munich
700g Cafe Light
700g Dark crystal
Mashed for 90 mins at 68c
Boiled for 60
12g Admiral @60
16g Perle
15g Brewers Gold @10
200g Invert Sugar @5 (slightly more invert sugar than the 100g in the recipe but it's a ball ache to do all that for just 100g....)
To make the sugar I simmered 200g sugar in 55mls of water for about an 90 mins. It tasted lovely!
Cooled whilst I went for my PCR test, returned, chucked it in the FV and pitched Safale T58 at 18c!
Og 1056!
Wow! Fingers crossed for your PCR
Cheers mate, don't think i've got it really but better safe than sorry.
Yep...
I'd not thought of using Admiral before, reading about it, it seems like a nice hop, i've got some left so tempted to do something with that and first gold and/or fuggles.
Cheers
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