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Just spent far too long working out things that were probably more obvious than I thought. I made several assumptions about the grain bed mean average temperature, that for the first 6 minutes your heating element was providing 0.71 kW to your mash, and in the next 5min 0.39kW, the equivalent...

Why my fine gentlemen, shall we call it dubbel or quits...I'm in. [EDIT ... just to emphasise I'm not referring to betting, as I don't do gambling, not my thing.... I don't even enter the lottery]

OOhhh that's brilliant, do you happen to know the recirculation flow rate as a proportion of total fluid volume or mass? I'm thinking this could lead into some scaling factor of expected ramp times for temperature change. 😍.... oh and what's wrong with being Geeky 😜

Hi this might help, photos of my gas line set up, with a primary and linked regulator at the CO2 bottle, that links to a manifold for the carbonators and onto the kegerator and canning lines - also shown. I've included my planning diagram as well.

Interesting - I've not seen home frozen yeast, how do you protect it from being killed by the slow freezing in a home freezer.....or do you have access to liquid nitrogen?

Adding to the welcome, and thank you for the Stuart Little reference, I'd forgotten all about that.

I found these photos from 2020. It’s not as neat as I’d like and this doesn’t show the newer CO2 line.

Morning all. I thought I’d taken a photo yesterday to illustrate but can’t find it now. though I’m sure there’s a thread here somewhere where I took pictures at the time. The fridge has the usual compressor hump and a radiator grill on the back, so it would seem particularly odd to have tubing...

https://www.thehomebrewforum.co.uk/threads/grain-mill.97955/post-1115745 Personally I like the plug and play of the grainfather and it’s easily adjustable in a few seconds for different grain types. I do recommend the highly technical addition of an A4 piece of paper so when pouring the grain in...

For all my technical supposed competence, I'm not very good at remote thingymabobs, and have an ispindel that's sat in a drawer for a couple of years never used since it seems a bit intimidating to set up*. So the fridge has an inkbird controller on the outside with the probe through a hole in...

I don’t rely on ambient for chilling - crash or otherwise. I’ll swap out the Dubbel with the lager when it’s had enough of the warm confines of my brew fridge - which has a heater. The Dubbel can then nicely settle out at ambient and its own time. Whereas the lager will be taken to 18 for a...

Well it’s afae fine here in Edinburgh this morning I’ve rolled the dice and not brought a coat to a meeting today 😬, judging how well wrapped everyone else that seems a brave choice. Holds out hope for nicely ramped temperature rest for my lager though 🌟❤️🍺. Sorry folks this ‘brew day’ thread...

So this immediately made me think of what Stone Henge really was built for….

It’s mid April and the weather is proper miserable and cold …. Which makes for brilliant conditions in the garage maintaining a fairly steady 12 deg now.- just perfect. Now all I need is it to slowly warm up over the next two weeks and that will be perfect for the lager! Well I’ve got to find...

the pressure will always drop with a temperature drop, in part due to contraction of gas at lower temperature, but mainly because CO2 is a lot more soluble in colder liquids. So unless you have a leak - yes it’s normal 😀.

My second ever sourdough batch, much happier with this one having a more open texture, crisp on the outside and tastes fairly good too 🥳😊. I made the starter up in Kirkwall and brought it back down with me last week. Now all I need to do is be able to do this reliably.

It will likely come as no surprise to anyone here to learn that I have a thermostatically controlled deep fat fryer with an automatic oil recycling filter…. but even I draw the line at lard 😂

Yes - I’ve done so before for lagers but I prefer to work with ambient if I can after those critical first few days. The garage is at 12-14 deg over the day and the lager is a very steady 13 deg at the mo - which I’ll leave it at for at least another week, maybe two.

Usually the dip tube won’t fit anywhere else, since the length and bend is made to only fit the dimple in the keg bottom.