Recent content by 53sparks

jonathon that seems pretty cool, would you need a digital read out for that? How about quarts and gallons? what would that be USD?

I hear you on the stick, but then that means i have to use math! LOL

I was trying to avoid a sight glass, They make every thing else i thought there might be something like this out there. Thanks Ron

Does any one know if there is something out there that would measure quarts or gallons inexpensively that i could just put inline from my hlt to mash tun? Thanks Ron

If you don't mind belting, a residential garage door opener(i bought mine used from a garage door guy for 5 bucks) motor spins at about 1000rpms,they have 1/3 and 1/2 hp i have a 1/2 hp rigged up to my monster mill 2 roller with a 1 1/2" pulley on the motor and a 10 or 12 inch on the mill works...

I think i have decided not to use it. But have found livestock water tanks new for around $75, (100 gal)I know this brings up the debate about food grade plastic, but i think i am willing to take that risk? Three Dogs I know what you mean about the dill pickle bucket!

i just figured out it is a IBC tote, still don't know what kind of chemical was actually in it. I am thinking it is all pre boil part of the brewing process, but still am concerned. Thanks for the input

I have access to a 250 gal poly tank that was used for a fertilizer for potatos(not sure of the actual chemical that was inside) I would like to convert it to a mash tun for our clubs big brew days, I wanted to know if there is any way to clean the tank to make sure that it would be safe to use...

Thanks Bobby, Without the gold thing, can you still store recipes on the program it self?

samc, do you have the gold membership? Do you think it would be worth buying? Thanks Ron

This question kind of applies, sorry about the hijack. Does btp allow you to do all the things on Bobby's videos without being a gold member? What does the gold membership actually do? and is it worth it? I looked at their website and read, but you guys seem to have a better way to explain...

I just boiled my first lager (a SaM Adams clone) i used the wyeast smack pack 2206, i am not sure if i am suppose to put in fridge at 50-55 degrees right away after pitching, or if i am suppose to let it ferment at room temp for primary, then lager in the secondary at the 50 55 degrees. i do...

i have my first batch in the secondary, every thing was going well i did hydro test before i transfered it showed that it was done, then last night my heat quit in the garage where the beer was, the air temp got down to about 50 degrees i didnt have a thermomometer on my carboy but i dont think...

i thought this site was about beer?

thanks guys, your great Ron