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Does anyone use a vorlauf vessel in their system? I'm talking about a vessel that is used to collect liquid from the Mash Tun. Then a pump is attached to the vessel and the wort is returned to the MT. They are used to help balance/regulate the out-flow from the MT and the input to the pump...

I'm in the process of designing my next build and I'm planning on using a BCS to control some solenoid valves (liquid). Over the last couple days I've been reading a lot of posts and remember reading that some folks have had back-flow issues (but I cannot find where I read it). Before I...

I brew on a 2 tier stand with the mash-tun elevated above the kettle and HLT. Currently I sparge by turning a pump on/off to regulate the water level in the mash. I also have to close a valve as gravity creates a back-flow back into the HLT. Basically sucking the newly added sparge water back...

All this water chemistry is giving me a headache. Can someone help - should I be using 5.2 Buffer in my mash? My water report says the following: pH 7.3 - 8.3 Calcium 11-41 Magnesium 1.5-5.7 Sodium 8.4-18 Chloride 4.4-20 Alkalinity (as CaCO3) 25-74 Hardness (as CaCO3) 33-160 No...

Is it possible my yeast starter finished in 15 hrs (or is close to finished)?? I made it yesterday afternoon and just checked it... very little activity w/ thick yeast slurry on bottom. I pitches a wyeast pack into 2.5L of wort and fermented at 69F.

Should I get my brew frame powder coated? I've had it for about 5 years (see gallery for pics) and have re-painted it twice now (using high temp spray paint). But it's starting to show rust rings (under kegs) and chipping. I thought it would look really cool and withstand more abuse if it's...

Does anyone know the temp. rating of solid gum rubber stoppers --> link I added a small one to my Mash-tun to hold the false bottom in place (stopper connected to my dip-tube) and want to make sure that it can handle 170F heat without giving off rubbery off-flavors.

I had 3 batches in a row with serious acetaldehyde issues (last 2 batches have turned out great). Nothing in my brewing has changed except my starter technique and how I oxygenate the wort. Long story short, I think I was having an issue with my O2 set-up and was under oxygenating the wort...

I'm looking for a sanity check. I've been brewing for many years and can count the batches I've lost on one hand. However, my last two batches were terrible - Acetaldehyde (green apple) bombs and I cannot figure out what the hell is going on. Couple suggestions I've read are to leave it in...

Now that the evenings here in CO are starting to get colder, figured I would use my new 2 stage Ranco. But I just want to verify I'm setting the temperatures correctly. Say I want to ferment at 69F. Here's what I *think* I should be doing: Stage 1 (cooling): - set temp @ 69F - set...