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Any takers? Open to offers

Hey folks, I’m selling the following used kit: 35L stock pot & lid 25L fermenter & accessories Lid with hole for airlock Airlock & cap Rubber grommet for airlock Tap & 2 rubber washers & plastic nut “Brew in a bag” nylon mesh bag Hop spider Immersion chiller with hose lock connector...

Cheers neighbour! 🍻

Do you program in the steps manually or have you upgraded it to automate the steps into the controller?

If it smells fine, taste it, if it tastes fine - it is fine. Definitely want to make certain that you have taken at least two stable final gravity readings with a hydrometer more than 24 hourd apart to be certain fermentation is done. Enjoy! 🍻

Bought my Brewzilla from AHB 2 weeks ago and really impressed - noticed a minor defect with one of the handles on the lid and had a replacement sent out within a couple of days. Thanks AHB team.

By all means! At last my misspent youth of dismantling and trying to reassemble a variety of objects might prove useful to someone 😂

It’s always dangerous for me to go anywhere near Wigan - I’m always at risk of financial ruin by spending too much at the Northern Beer Temple!

Thanks! Didn’t realise that there was a dedicated thread - good to learn your experience on fermentation temperature

I have this exact tap and regularly dismantle to soak and clean - here you go mate Trick is to line up part 1 so that the hole in is at the top before you insert into the tap body - so that when you slide in part 2 you can use part 2 to hold part 1 straight as you screw in part 3 the other...

You can pick up some yeast nutrient quite cheap for the next brew - a tsp 10 mins before the end of the boil is usually enough for a 20-25L batch to improve yeast health

Heh! Nothing too fancy just check the temperature near the freezer a few times at different points throughout the day - the freezer itself will be pretty well insulated so will dampen out the effect of big temperature swings. If you do get an inkbird with wifi you can hook it up to your phone...

PS you’ll also likely need to bring the fermentation temperature up to ~20°C for a few days for a diacetyl rest just as you’re reaching your target FG - so probably will need a heat source for that

Lager needs to ferment at lower temperatures 8°C-12°C usually- if your ambient temperature is below that then you’ll need a heat pad/belt to warm up the fermenter, if your ambient temp is above that then you’ll need to use the freezer to bring the temp down. Either way you can utilise a temp...

Good to know! I’ll keep it in mind. Thanks for the welcome - happy brewing!

Says it in the title, I've researched a few recipes but would like to hear from any first hand experiences of brewing bretted IPAs / favourite recipes / things to avoid etc.

I use a heat belt combined with an inkbird controller and some cheap radiator reflector foil wrapped around the fermenter secured with bungee cords and folded over the top of the fermenter held in place with another bungee. I ferment in an area that can regularly drop to around 10ºC overnight...

I taste at every stage of the process that I taking a reading at - even pre & during the boil (once cooled slightly of course) - really interesting to note the changes over the different stages of the process!

I use a "dry hopping tube" (google that for examples) - think I got it for about £10 from Amazon - very fine mesh so seems to keep all hop matter out of the fermenter. Bear in mind that for very heavily dry hopped beers you might need two tubes - I just finished up a black IPA dry hopped with...

Chorley - About 30 mins NW of Manchester - wasn't sure how regionally aware forum members would be but I see we're almost neighbours!