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yes those stainless bake caking things look just the job! cheers mongoose :D

I would need a round one, my tun is round. Diameter is 34cm which i think is about 13 inches? Its a moded tea urn with a 2.5KW concealed element in the bottom. I would need to cut a hole in the center though for circulation and mount a hose fitting so that it would still float. ;) Just...

Wakatu Vienna Lager ================================================================================ Batch Size: 21.000 L Boil Size: 28.500 L Boil Time: 90.000 min Efficiency: 70% OG: 1.051 FG: 1.013 ABV: 4.9% Bitterness: 27.4 IBUs (Tinseth) Color: 11 SRM (Morey) Fermentables...

I have been looking at stainless steel serving trays and wonder if they would actually float.

I have a question about spunding. Are you guys generating all of your Co2 for self carbonation from the spunding stage?

would stretch wrap handle the heat? would polystyrene foam handle the heat? The good thing about the later is that its fairly impervious to reaction. From what I have been able to glean it doest start to deform until about 90C which is much hotter than our mash is ever likely to get...

Pretty interesting article which demonstrates why spunding and natural carbonation is so beneficial in keeping beer as free as possible from oxygen ingress even if we have food grade bottled Co2. http://www.lowoxygenbrewing.com/brewing-methods/carbon-dioxide-purity/

I like the idea of using polystyrene, maybe covered with foil? you could even sit it on top of the grain while under letting and simply let the mash push it up.

what about polystyrene foam? It floats, is inexpensive, can be cut to the exact size with ease, is relatively heat resistant (you can serve hot coffee in it) and is a good insulator of heat

I have a question about cutting the liquid out diptube in a keg, how much on average sedimentation do you get from an average 1050 lager and how much do you need to cut the tube by?

As I live in Scotland the ground water is pretty cold and I can get the temp down pretty fast. I could also utilise my chest freezer to drop it even further. Usually the wort going into the kettle is pretty clear. Will cool rapidly and make sure wort going into fermenter is clear and...

I cannot recall if this has been asked before so here goes. How do you guys deal with polyphenol precipitation when spunding and measures to prevent chill haze and permanent haze? Normally I introduce Reinheitsgebot compliant Polyclar 730 (PVPP and silica gel) and then fine as directed. My...

Agreed, we are civilised people and should only deal in litres, metres, grams and Celsius. The French even tried to make time metric, but sadly it didn’t work.

wow thats a huge volume.:eek:

ok just some more bits and bobs. I understand the mini mash should be a LODO mash. It may present some difficulties in measuring out such small quantities of SMB so perhaps we would need to make up a larger volume of water and draw from it. Also the head space in our inoculation vessel should...

Ok I understand, very good. I am pretty excited because I have a 60w encased and waterproof ceramic heater in what would normally be my fermentation fridge at the moment and its easily reached 48C. What about the flame out addition, should we just pull a sample and quickly cool (@20C) to...

Ok, Cheers Scotty, how long after dough in should I hold it at 48C.

I am really interested in this and have read the article on lowoxygenbrewing more than once. I have one or two questions related to the subject. The author does a two litre mini mash, gets a wort of 1040 and then inoculates it with 8oz (226g) of Pilsner malt. Puts it in a controlled...

Ok then, perhaps we could wait until our fermentation is vigorous, purge the keg using natural Co2, open it (say on day two) put in our hop basket, close the keg, let it purge for some more (say another two days) do a closed transfer for spunding and proceed as normal.