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I use S-23 at 8C (46.4F) regularly. I pitch 2 packets per 5 gallons rehydrated in a small amount of water. It takes a while to get started and about 2.5 weeks to finish but Ive always been happy with it.

I got a nice shock once. I had my control panel open and forgot to unplug it. A live wire touched my hand - shreeeeek 230V FTW ! Brew Panel 1 / Bru 0

There should be a grounding post near the + and - terminals but I can't see one from the pic. The two wires can be swopped around (I had the same concern when I wired my element).

Ive recently had the same issue : https://www.homebrewtalk.com/f35/spluttering-faucet-217601/ I finally solved the problem but Im not 100% sure what was causing it. I replaced the O-ring on the "out" post and cleaned the dip tube and poppet valve. I suspect there may have been something...

Can someone tell me how I can measure the speed my mill runs at ?

I think you hit the nail on the head - I changed the O-ring and cleaned out the posts, poppets and dip tube and its stopped spluttering. I now have another tap doing the same thing :) I suspect sediment gets caught in the poppet valve.

I maintain 2" of water above the grain bed untill I have my boil volume. I can't see any advantage to letting the MLT run dry. In fact you may get channeling. Your efficiency could be better. I get at least 75%. Possibly try a slightly slower sparge and see what happens.

At this point I can't post pics but I that will change soon. In the mean time - for recirc and fly sparging I use a 1/2" T-peice that goes through the lid of my MLT (QD ontop). The wort/sparge water gets pumped through the T-peice which I can lower or raise, depending on the size of the mash...

That makes sense. My probe is installed at the "out" side of the RIMS. Im tempted to move the probe to the MLT for reasons you state - more stability - but as its working Im going to leave it.

LOL I didn't plant rhizomes but Ive used the pellets. I can't say I was overly impressed with the flavour and aroma. I'd suggest using it in a bittering role at 60mins only but thats just my opinion.

Thanks for the replies all. Im using a temp controller from RS Components.

PM'd - available from SAB Hop Farms in South Africa : SAB Hop Farms George. Tel. (044) 802-8420. Fax. 086 646-7230. Ask for Gerrie Brits or. Linda Pretorius [email protected].

We've had : Super Size Me Super High Me its time for.... Super Beer Me (!) Try it for a week and see what happens.

I have a 1500W low density RIMS tube with the temp probe installed on the wort "out" side. My grain bed stays at the right temperature but wort circulating through the RIMS over shoots by about 2F. For example if I set my desired temp to 151 the RIMS will turn on at 150.5 and turn off at 151...

Thanks guys.

In South Africa we have to carry concealed by law (LEO excluded obviously). I carry a Glock 27 in a kydex IWB holster loaded with Spear Gold Dot 165gr and spare mag. Im about to have my sites upgraded - probably trijicon. Trouble with the sub-compact Glocks is you can't easily fit a tac light.

Good question - Ive never tasted Brett before. Theres only one way to find out. Thanks for the replies.

Ive got an American Barley Wine (1.095) busy fermenting with 9097 Brett. blend. For big ales I normally do 1 month primary, 2 month secondary and 3 months in the bottle. Is there anything I should do differently considering the Brett ? Afterwards can I wash the yeast as per normal ?

Bad news man. Im pretty sure the doctors referring to traditionally carbonated drinks which are normally highly carbonated. Don't throw in the towel just yet.

No problem hijacker, I peeled and grated fresh ginger (300g before peeling) and added it at 20mins. Its tastes great. I'd be tempted to add a bit more next time. I reckon 300g - 400g after peeling and grating should do it. Thanks for the replies.