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  1. I use an stc 1000 flashed to run different fermentation profiles and wired up with 2 temperature probes.
  2. I brewed up a Dr Smuto's Golden Ale Got 23L at 1.048 from the Grainfather. Strained out the hop trub and got almost 1 L of wort for yeast starters. Topped the mason jar up with water and sat it in boiling water for quite a while.
  3. And I use these ones. https://www.jaycar.com.au/mains-panel-socket/p/PS4094
  4. I just finished fermenting an IPA with it. At the start it was around 17ish and it got off to a slow start. I raised it to 18 and it fermented much more vigourously. I have used it a couple of times and without scientific evidence it seems to do really well at 18, but seems to flocc out about 17ish or just below.
  5. That's a very good effort! Well done. Sleep well. You'll need the energy for the clean up.
  6. Yes but they use two stage of fermentation? You can rack the beer of to a secondary fermenter or not. The choice is yours. Keeping the beer in primary for 2 weeks then cold crashing after you reach final gravity is fine.
  7. Ebay. http://www.ebay.com.au/itm/290967705039
  8. After final gravity is reached, you chill the fermenter right down to 1 or 2 degrees. It helps clear the beer before bottling/kegging. That way only the minimum yeast required to carbonate is present and floating particles are removed. You end up with clearer beer.
  9. My Sunburnt Country IPA is moving along, down to 1.030. A few more points to come down yet.
  10. I used Beersmith to scale up that 1st recipe to 23L. It went down a treat at my son's 20th birthday. I'm going to do it again. Really happy with that recipe.
  11. Oh yeah. The Dr. Smurto's all grain Golden Ale went down a treat at my son's 20th last nught. Will have to brew it again soon!!!
  12. Make a Saison' date=' that Danstar Belle Saison yeast is life changing.[/quote'] This is on my to do list.
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