Recent content by GotPushrods

Awesome, that's what I needed. Thanks!

So what are the details from the pressure test? You now have it listed at 15 psi working pressure. Where did it burst... 30 psi? What was the failure mode? Weld? Tri-clover? Middle of the tank? If I set a PRV to 15 psi to spund, is pressure damage warrantied?

Can't spund??? I really hope that isn't true. Painfully long wait to find out my #1 (and completely non-negotiable) criteria throws this out of the running... Instantly and forever. :(

As soon as I read "100 ppm SMB" and "sulfur" I was like... well duh!!! Hasn't the recommendation from the LoDO guys been like 30-40 ppm for the better part of a year? Why did XBMT use the (literally) oldest recommended dose?

I use an oil filter wrench and have no problems with a light grease on the o-ring. A few lb/ft max. I don't worry about getting the lid too tight as I know it will come off easily.

I can't comment on the liquids, but I am forever sold on the powdered buffer pillows from Hach. SO convenient. http://www.hach.com/buffer-powder-pillows-ph-4-01-nist-color-coded-red-pk-50/product?id=7640204347...

I agree with all of this, although I'm wondering if this is a typo. Depending on who you believe for grams-to-tsp conversions, that's a metric butt-load of Ca and Cl. I get roughly: Ca: 230 ppm Cl: 270 ppm SO4: 184 ppm Even if it's just mash and you're diluting with RO sparge water...

Well it's interesting at least, love a good mystery. I've never had a de-carb'd beer rise more than maybe 0.10-0.15 so let's just say you would have read 3.80-3.85 ish de-carb'd. Still low for US-05. Just for fun I went back through my notes.... lowest finish for US-05 I ever had was 4.10 on...

I don't know what 'Brewer's Lair' is, but you should maybe not get any more info from there. Distilled, while technically referring to a process, does imply void of almost all ions. Like <1 mg/L for everything. While the 97 for 'carbonates' is obviously wrong, it's not even a balanced water...

I should reiterate that there's nothing inherently wrong with sparging, you just don't gain anything special from it. I sparged for many years. The only thing you gain is higher efficiency (which on the commercial level is not trivial) and possibly working around some tun size constraints...

Absolutely. You gain nothing quality-wise by sparging, just more time, efficiency and the *potential* to add flaws. I'm getting 75-80% brewhouse efficiency now for most average gravity beer I brew. Saving a few pounds of malt for all the potential hazards just isn't worth it to me. The key is...

I did this about 5 years ago only to discover several others seemed to co-discover it at about the same time. It's not new, but not exactly common. I use this concept in my 2-vessel no-sparge eHERMS. BK acts as the HERMS HLT during the mash, then drain and remove lid/coil and it becomes the...

I think it's important to understand that while some mineral additions (anything with Ca, Mg, or a source of alkalinity, bicarbonate or not) will affect pH, that is not their purpose. In some cases you may be adding exorbitant amounts to lower pH with potentially larger flavor implications than...

#1 is more complex that it seems but can be done. You have to get every nook under the lid flooded and hope not too much O2 comes out of solution as you pump it out. I do it with 1+ year freshness now. Unfortunately #4 ruins all the work before. You crack that lid and air diffuses in...

I imagine you could help that along with the deletion of a few spreadsheet cells here and there. Just sayin'. :)