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Can someone please recommend an on-line shop for Little Giant pumps. I need the 230V version (581613). So far the best price Ive found is $239 from Plumbers Surplus. Neither Drillspot or Grainger carry the 220/230V version. Alternatively I will get a 809 from Brewmasters with a 230 - 110V...

Revvy - I may just try that. RichBenn - interesting about the wine. The trend on HBT is to bulk age but for no definite reason. I also have been bulk aging. It may be one of those things like secondaries, HSA etc etc. Theres only one way to find out - Im going to go ahead and bottle.

I searched the forum but couldn't find any definite advantage to bulk aging vs bottle aging besides more consistency from bulk aging and even that seems to be debatable. I have a 1.100 RIS thats been in primary for five weeks. Normally I would rack to secondary for another five months before...

Can someone (aka Brewmasters Warehouse;)) tell me which is the top of the range Crankenstien with all the optional extras ?

So far mines gone like this : SG : 1.055 1 week : 1.012 2 weeks :1.010 Seems to be following a typical pattern posted by others - drops slowly and needs to be given time.

What was your FG ? Mine was at 1.012 after a week. I thought it would be lower but I'm sure it will drop some more - will check this weekend. This is my first saison as well but Im going to leave mine for at least four weeks before bottling.

RIMS Pro- sparge and strike water can be pumped through the RIMS tube to reduce time taken to reach temperatures (in addition to burner or element). Also reduces time taken to get the finished wort boiling by pumping the sparge through the RIMS on the way to BK (and stops conversion).

Ive had two 2000ml flasks crack. I now wait untill they're cooled a bit before putting them in cold water.

Eish !

RDWHAHB ! ROTFLMOA !! BTW : where in SA you from ?

A bit of heat is fine but Guldtuborg described it well : harsh, bitter, and maybe even metallic. BTW - I meant a week in the fermenter.

Thanks - I thought as much. Nothing like a team hug for feeling better :D

How do you guys use your oats ? I normally cook them on the stove (or microwave)and then add to the MLT. Last time I had a horribly stuck sparge. I found they stuck together in large lumps. bit of a hijack but not totally OT - sorry cheezy.

...the prophet of dooom appeared....

kingmatt - to use your 1000ml flask - wait 'till the starter has finished fermenting, cold crash it (in the fridge overnight), the yeast will settle at the bottom, pour off the "beer" and pour another 1000ml fresh, cooled wort ontop of the yeast in the flask. Repeat untill you have enough yeast...

Mine tasted disgusting (1.100) - hot like its 40% abv. I know - it will settle down after a couple of months but my other strong beers didn't taste like this.

Yeah - where the pics ? :) Its strange how some beers go mad but others don't. I recently made a 1.100RIS. I pitched it onto a nottingham cake expecting it blow-off big time. 24hrs later there was barely any action. 48hr later it was busy but not crazy. Fermented down to 1.026 in three days...

Bear in mind theres a 4% difference in the volume of room temp water and boiling water (/wort) - the markings are no doubt made using measured cold water. 4% doesn't sound like much but you may miss your cooled volume by 1/2 a gallon.

Fuggles is my favorite for RIS and Dry stout.

Is 90F not too hot for notty ? In other words maybe you fried it before it got working ?