Got one of those pizza and rotisserie rings for my Weber. Just waiting on the weather to stop sucking.
@Oldskewl Vito's recipe is way too wet for me, even using the kitchen aid. I just have a tiny bit of less water or more flour and it works fine then. Maybe his flour is more absorbent than most...
Update: did this with a 200ml syringe with a 10ml dose per 500ml bottle.
Had 140g sugar for 20L. Topped up with water to get 400ml for 40 bottles.
Worked a treat, will be doing this from now on.
Thanks for the insight!
The buckets being scratchable made me get a SS conical. It costs about the same as 2-3 glass carboys in Europe.
The only thing I find they're missing is some sort of window but that'd be totally impractical. Plus I don't have to worry about light. There's always the...
I respect that 100%. I'm a very lazy brewer.
I did however try to brew a stout with very light water and ended up with alcoholic licorice.
So then I though, ok just use some easy lactic acid and everything was better.
Trying to understand salt additions was a mare till I realised I don't...
3500W induction plate but my balcony socket is only 12A so keep it at 2600W. Downsized to a 25L kettle and batch sparge in a plastic fermenting bucket while the first runnings heat up.
I use an immersion chiller. Very low maintenance and doesn't take too much longer really.
By pour I open the tap/ball valve at the bottom of the kettle. I stuff something under the kettle to tilt it as I get towards the end. A bit of trüb gets through but not much.
Basically I get very close...
I made life easier by:
Removed recirc and other hoses. Mash tun barely drops any degrees during the mash. Set and forget. I pour straight from kettle tap to fermenter without a hose. This also gets good aeration.
Use appropriate yeast for the temp I have. Can't be arsed with fermentation...