Ya man... bleach is caustic to metals. Go to oxyclean for the keggle. Dont want to ruin it before you even use it.
I am still in the process of building my system. Its a long process. Start with the most worthwhile additions first. A sight glass is next to worthless IMO. I originally just guessed based on the notches in the keggle. Then I measured 1gal at a time and notched my big metal spoon. Then I got a bigger keggle, and now I am back to guessing. When its all cooled and I dump it into the fermentor, then I get my volumes. To each his own, but if measuring is important to you, notch your spoon or something else that you can dip. Save that money and get the ball valve. I use two kitchen potholders and actually pick up the keggle anytime I need to drain it, and I dump it. Strike water, sparge water, mashout water, finished wort. Speaking of... anyone have some motrin?
Kegged - Robust Porter
Bottled - 30th birthday barleywine, caramel gingerbread quad, Half-wit (100%Brett), Mulberry wit, Caramel Quad/RUMCAKE, coffee porter, Rice Saison, Apple Cider
Primary - EMPTY
Cogito Ergo Doleo
Originally Posted by somedudefromguam
I thought that meant people were getting frustrated with their brews. Like- OH NO my beer is infected RHWAHAHRBLABLE!!!! OR- My beer pours all foamy RDWHAHBLARABBLE