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Otto Von Blotto

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Otto Von Blotto last won the day on November 18 2020

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  1. I've got a Hanna one I got second hand from another brewer who didn't need it anymore. Works well. I think this is one area where you really do get what you pay for. The cheaper ones aren't always that accurate.
  2. Definitely. That's why I said pick a temperature and stick with it, once you find one that works. If you're constantly changing it up and down you'll never have consistent carbonation. When I first got this current kegerator I did do a temperature check with a keg full of water so I could work out where to set it to achieve a temperature around zero degrees in the keg. I do change it between summer and winter but only after both beer kegs have been emptied and new ones go in, not while they're still pouring. In winter I usually have it a degree warmer than in summer. It's not a big difference but it works for me.
  3. Mine's set at just under zero degrees (31F). I do it because my old one used to keep the beer around 3-4 degrees (even though it was set at -4) and by the time it got to the glass it was more like 8-10 degrees because of the warm taps and room temp glass. Pretty shit in the summer months. This way it's probably around 2-3 degrees in the glass and it only warms up from there anyway. Personally I'd just pick a temperature and stick with it, it's a lot simpler than faffing around changing it constantly. How long had it been in there when you were pouring those beers? On serving pressure I find they need at least a week to be at a good carbonation level. Not at the pubs I've been to. It's usually at zero or below.
  4. Cheers mate. Got myself a ticket to day 4 of the test up here too so along with a party tomorrow night and some catch ups with friends, golf as well next week, I've got a good rest of my holidays coming up. Hopefully the game lasts that long haha I haven't been told anything about stamp duty, I think the way we are doing the whole thing negates the requirement to pay it too, all I'll have is a small mortgage insurance amount which is included in the loan anyway. My ex (still feels weird calling her that ) has been super through the whole thing, we still get along well and in enough time will probably stay friends. I am looking forward to getting back brewing again but I am enjoying having a little break from it while everything gets sorted. I'm not out of home brew though, just tapped a new keg just now so that'll see me through until I go back to work which is good, will save some money there.
  5. Hey mate, I appreciate that, I suppose the other reason is I am busy with other stuff at the moment as well, still sorting out the transfer and mortgage etc. That is moving forward though which is good, but I'm happy to have a little break and start up again once everything is done and settles down. I do have enough pilsner grain to make something with even though it'd be a bit different to using ale malt. As for my mental state, I have improved over the last month or so. There was a low period there around late November for a few weeks but I'm out the other side now and feeling more positive going forward
  6. I've never done it but a general rule of thumb I've seen is to use about half as much as you would if bottling it. The styles I generally drink I think taste better without it. As with the others I do a faster carbonation, the only difference is I don't wait for it to chill down before putting the gas on so I'm generally drinking it the next night, it just goes in and straight on, it will absorb it more as it chills anyway. Sometimes I'll fill a keg and put it straight in, in which case it's already cold from being chilled in the fermenter. I haven't noticed a difference in the time it takes either way though.
  7. As I understand it the shock is only a problem the other way, pitching warm yeast into cold wort. From some reading I did a few years back it's better to pitch it cold than let it warm up first, or at least let it warm up for hours first. Probably a non issue if it's pitched quickly once it warms. Certainly I noticed that fermentation kicked off faster when pitching cold, without any negative impact on the beer itself.
  8. Nothing for the next little while. Haven't got enough spare cash at the moment to buy ingredients so it'll have to wait until I get back to work in a couple of weeks time and start getting my normal pay again. Once I get some ingredients I'll be brewing pretty regularly to keep up supply.
  9. Thanks everyone, merry Christmas to all as well. I'm just at my parents place today, no other family in Brisbane so it's a pretty quiet one. Slowly getting better after that shit last month, on holidays now so plenty of golf and other catch ups with friends on the cards I think!
  10. With ales I usually do it just to ensure they finish off and clean up a bit quicker, it's only 2-3 degrees I raise them after a few days when the SG is about 8-10 points out from FG. It's probably not absolutely necessary but it gives me peace of mind. With lagers I do it for that too but more as a diacetyl rest, when the SG is around 1.020. In this case they get raised to 18 degrees from the 10 or 12 I ferment them at. No active heating is used for this, I just raise the temperature on the controller and let them come up naturally. Sometimes in winter I'll stick a flask of hot water in the fridge overnight to help keep the temperature warmer in there so they don't drop down again, but otherwise I don't need it.
  11. Milton's is chlorine based, I'd be looking for something else unless it's being rinsed off as it can lead to off flavours. Why not just put the inkbird probe in there if anything is going in? It'd be a lot more efficient measuring and controlling the brew directly. You can still check on it every day
  12. Too late to edit the last post, but a clue would be how long it takes the temperature to change. If it's getting the brew temperature it will change a lot slower. That novelty wears off after a while. I'm a bit confused though, do you have the controller probe dangling in the fridge then another thermometer in the brew itself?
  13. Couldn't tell you mate but with that yeast it probably doesn't really matter anyway. I'd imagine the temperature would equalise between the brew and the container material though so if the probe is insulated it shouldn't be picking up much from the air temperature.
  14. That sounds like a right pain in the arse to be honest. If you tape the probe to the side of the fermenter insulated underneath some foam, you can just set the temperature and leave it, apart from maybe bumping it up towards the end a bit. The fridge temperature then doesn't really matter, as long as the brew is at the desired temperature. Another small issue is that the fermentation won't always go at the same rate so knowing when to change the fridge temp isn't set in stone. Someone on another forum did a test a few years ago with a fermenter full of beer and found little difference between the temperature readings of the probe in the actual wort compared to the taped under foam to the side.
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