Jim's Beer Kit

I have an 11KW Paella burner for my big (130L) boiler. I also went for a 4Kg/Hr (50-150mBar) regulator as the normal (22mbar) ones are only rated to 1kg/hour and that isn't going to cut it with high KW ;) FWIW I did have a double bullfinch unilow furnace for my 100L keg system and at 2Bar (Yes TWO B...

I also brew with a Braumeister, and wheat beers are my fav brews. Again no issues like you describe, and I haven't changed my crush from when I was brewing 3V - I do crush my own however, so it may well be that I have an optimal crush with the mill settings I used for 3V. I don't take any special pr...

I use a fridge with my SS Chronical . . . this has a Thermowell that my BrewPi Sensor fits in really well, I get swings of +/- 0.3c During feremntation, but the fridge temp swings quite a bit more (The BrewPi has two sensors Air/Beer). OK The BrewPi may not be a good example as it uses a continually...

I will

Oh God here we go again!!

One way it might work is if you have a thin plate top and bottom which might support it, and go through all three layes with the QMax. . . . But I still think it wouldn't work

You'll mangle it!

If you're adding calcium to the HLT, it's very difficult to get it to disolve so most of it ends up on the bottom of the HLT. Rubbish! While calcium sulphate can be difficult to get to dissolve, especially if you already have a reasonable amount of calcium in the water, it's difficult to prevent ca...

Rather than Jubilee Clips I use Oeticker Clamps . . . Permanent, and All Stainless . . . Just need a tool to put them on

I used neat starsan on a cloth

As always it is going to depend. When I was doing some lab work at uni, we actually had to calibrate the meter between every reading. Personally I calibrate my meter each time I brew, buying the calibration solutions in 500ml bottles is a lot cheaper that tiny bottles, and they are available quite c...

Calcium around 100 with a 1 to 1 chloride to sulphate ratio. Alkalinity around the 50th depending on the percentage of crystal in the grist.

The theory goes that you always need low alkalinity water for sparging to avoid tannin extraction . . . But for mashing a stout or porter you need a higher alkalinity to prevent the pH from falling too low.

The tap :) :D Me too, I bring it to the boil first but that is only so I get it going quickly. Didn't see anything about using distilled or deionised in the instructions. In my case the water here is so low in dissolved minerals that I don't need to bother . . . unless UU change the source on us ag...

The tap

There is a lot of posts on here, if you could have dropped the less important things in your life to use the search function you could have found some interesting suggestions, without even having to post, but then I guess it's much easier to ask a question, that's already been asked, and expect some...