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Ok Bobby, Just letting you know I wrote the requested follow up mail to your business 10 days ago and also PMed you, but I'm still having trouble getting a response to my request. Can you help me out here, please?

Thanks Neo, I took a link straight to the product page and didn't see this. Hopefully I hear something in a week or so. If not, I'll try ordering with a note. Cheers

I am very keen to get one of these, having just finished my EBIAB controller upgrade to my rig. I have the water holding at about 0.2 deg C accuracy! But the pizza dish I have doesn't flow nearly enough to work. This is definitely the answer and I tried to contact the maker months ago and again...

I'm afraid not mate. I had these kind of ideas for chilling as my ground water is hot and I hate buying ice too. A fridge is a heat pump that is designed to keep the interior cool by steadily and slowly pumping the heat out of the chamber. This means they can't chill quickly enough to remove all...

That's a beautiful build and would totally make a home bar. I built a collar keezer a few years ago and there is one thing I just don't get about the coffin keeper design. A freezer is a heat exchanger that moves heat from the inside to the outside of the box. The outside body of my keezer acts...

So... I did a stout with a normal mash tun and US-05. The brew went ok, although I didn't hit my mash temp and ended up mashing at 67 a little thinner than I had wanted. It dried out to 1.006, which was a bit further than I'd wanted. Also, I batch sparked for the first time and I forgot to check...

I have brewed with Weyermann and Bestmalz smoked malt and can add my 2 cents that it definitely mellows with age. It also integrates better with malt flavours over time. But, hey, if you don't want to wait 4 months your blending idea is right on I'd say. 15% may seem like a lot, but a great deal...

I Just want to chip in here and say I have been battling a very similar problem with my BIAB brews over the last year. I have fairly similar water (Alkaline, ph 8, similar salts with more chloride) and have made many fine ales that have been judged as lacking in flaws (and tasty;) ) by those who...

Well I'll be... it makes perfect sense that cold would work when you put it that way Texas (i.e.. the sugar solution is not near saturated). It always amazes me that there is so much myth busting going on in brewing these days. That's why I love reading the Brulosopher. I was completely floored...

Yes, sparging with 75 degree C water as usual. Hot water usually gets more sugar out. High ph sparge water was something I was always told to avoid at the brewery.

Hi all, I've been a long time reader and have meant to join in the discussions for a long while now, but life put brewing well into the background over the last few years. So, by way of introduction, I'm a long time home brewer, some time (almost 3 years) craft brewer, now back to brewing only...

I've often wondered if you guys in the US would be interested in what happens in our brewing down here. It's great that Jesse brought this to the forum. I'm in the west, where the temperature is a lot hotter than Melbourne and can tell you that water is a HUGE issue. We go months without rain in...

Thanks for another really stimulating article Billy, this is a very relevant topic. As a home brewer who went through the transition to professional craft brewing under the direction of a very experienced head brewer, I think I have some other insights to add. Firstly, as regards finance, in our...

Some good points here, even if we don't all choose to do things the same way. Like Billy, I chose to use batch volume as at the point of flame out in my process using Beersmith. This is because I found that different beers produce different batch sizes as defined by the program (volume into...