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Following ;) Wouldn't mind a nice duvel right now

I think you are putting too many limitations on this hobby. I would make as many different beers as possible, with different yeasts and different hops and only then decide on a specific style (although I don't understand why you want to brew only one style)

I figured that the amount of O2 coming into the wort would be minimal and used by the yeast. But obviously with active fermentation, it won't be sucked in. Only when fermentation is (close to) finished. My bad. Didn't think about oxidation reaction with metals. So @CleanEmUpIves Thanks for...

I don't think there would be a problem with hydrogen peroxide being sucked into the beer. It's H2O2, and will just become water.... 2 H2O2 -> 2 H2O + O2

Anything containing hops goes in the toilet, going to my septic tank. I got 3 very inquisitive dogs.... Spent grains go to friends with chickens or on the compost heap. Some may go into my bread ;) Everything else that I don't re-use goes on the compost heap. I re-pitch on old trub several times

My memory says that brix is the percentage sugar in water. 10 brix = 10% sugar which is around 1040 (can't remember the exact conversion) So plain water & 10 brix should give you a good indication. My 2 hydrometers are 2 points apart. I need to mark them so I take the same one for all...

What ice did you use? We can buy cubes here that are uv treated etc. Maybe yours are the same? Or did you make your own?

Part of the confusion here is coming from terminology. You're planning on using a bottling bucket, if I understand correct. Calling it a secondary fermenter means something else. Anyway, I use 6 to 8 gr sugar per litre for my beers. That should give you a bit of an indication. As for cooling...

Welkom :) What sort of beers do you like (brewing)

I've tried. It's definitely not for me.... But let us know if you do make it. Would be interesting

@rockymars : so not a fan of Chibuku or shake shake? I have to agree with that :) I lived in Zim for some years, with Castle, Lion, Black Label, Bohlinger, Zambezi etc Then crossed the border to Zam with a choice of Mosi, Castle & Black Label. And that's it

I just use the metric system ;) Downscaling, upscaling is a breeze

Dutch, so pilsner. Heineken, Hertog Jan, Bavaria, Grolsch.... But with Belgium close by, I would rather have a Belgium Blonde, Saison, and of course some Tripels. Current country being in Southern Africa, I'm back to lager (Mosi) and whatever I brew ;)

It could have finished already, so gravity measurement would be nice. Remember to correct the reading if you use a refractometer.

How about metallic packs inside a vacuum sealed plastic bag?

Sorry, one of those internet glitches Double post

Forgot to report back on hot fermented M47: 89% pilsner malt / 5.5 % aroma malt / 5.5 % wheat malt (hops: styrian & saaz) Not bad at all. Nice beer to drink. No weird off flavours Next M47 is still in fermenter, in non working chest freezer (acts as coolbox to level outday/night temps). This...

Yeah, Voss is a beast. But I find that taste is better when you give it a bit of time, even after fermentation is done

I got 2 hydrometers and recently used all 2, just before bottling. 1 said 1.000, 2 said 1.002 So I decided to mark them and just make sure I use the same one for all measurements. It's the same story with my refractometers. They give different readings as well. I use the one that reads from 0...

Refracto's are great for assessing when fermentation has stopped as well. For me, that's about the most important as my climate (very hot, no aircon) is not conducíve to getting accurate readings anyway