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I've been to a shop that cleans and re-stamps cylinders with the DOT stamp for pressurized gasses, and they were definitely cleaning the cylinders with pretty hot water. Maybe it wasn't boiling, but it was definitely hot. I wouldn't think that 212 degrees would be anywhere near damaging the...

It seems like you could test this in a straightforward manner by having a bladder inside a keg. If the beer was carbed to a normal level, and then placed in the bladder, you could pressurize the outside of the bladder with high pressure to get a similar effect without any gas exchange. If the...

I've put each bottle in a couple of socks (or one thick wool sock if you're going someplace cold), and then put 'em in gallon ziplocks (separately). I've only had four or five in a suitcase at a time, but it seems to work.

I made my first batch of Centennial Blonde a few weeks ago, and it is awesome! Such an easy brew. I let it sit in primary for three weeks and then it went straight into a serving keg. I will definitely be brewing this one over and over. Thanks Beirmuncher!

I bet you'll be fine. 3.5# of honey in 1 gallon finishes pretty sweet anyway, so you might have yourself the makings of a pretty good mead there!

That sounds like a JAOM recipe. Are you sure you measured the gravity correctly? Many people get an OG around 1.130 (myself included). A normal hydrometer doesn't measure that high either, at least the ones that I've seen at LHBS's don't.

Ooh ooh ooh, pick me!

Agreed. That is a kick-@ss temp controller setup, but what is this magical single chamber you refer to?

Seriously drinking a pint of flat, 70F BM's Centennial Blonde (large FG sample), and I honestly really like it. It's like a day-after-kegger beer from college if I could have afforded better beer. Cheers BeirMuncher!

I keg, and plan to use potassium sorbate to knock the yeast down a peg. Back-sweetening and bottling sounds way to labor intensive (filter, bottle and then pasteurize? Ouch).

Just an update: I built the paint-can heater, and have added some thermal mass (more beer!), and everything seems to be working much better now. I'm also measuring the fluid temp of a carboy instead of having the temp probe submerged in a glass of sanitizer, and I think that might have made the...

Yup. I've heard two can of AJ concentrate are the way to go. Who am I to argue? :mug:

There shouldn't be any problem with putting less beer in the 5 gallon.

I just moved 5 gallons of this to secondary, and it tasted pretty damn good. Went from 1.056 to 1.002, and was definitely very dry without any real harshness. I'm really excited to get this secondary over with and back sweeten a bit.

My mash tun is also my BK, so my method is the same as above. Last brew was the first time to use this setup (new Blichmann for a wedding present! SWMBO loved that...), and I didn't think to use a bottling bucket, so I wound up draining into two different stock pots and recombining in the BK...

I teed off the cold supply line under the sink and installed a 4' hose and ball valve. It works great for wort chilling, and is really useful for cleaning carboys and kegs too (I live in an apartment, and outdoor hose connections are hard to come by).

I'm not using a fan other than the one that is built into the heater. I do think that I'll go ahead and downgrade to the bulb in a can. 200 W is ridiculous for this tiny freezer :p

Yesterday I finished building my STC-1000 Temp controller for my fermentation chamber, and I've had it running now for about 24 hrs. I used a Lasko My Heater 200 W ceramic space heater for the heat source, and am wondering if 200W is too high for my little 7 cf freezer. I don't have anything...

I built my stc-1000 setup yesterday, and it works great (and is dead simple to put together). Yes, it will automatically control the heating and cooling.

+5 gal Black Butte Porter Clone, first AG! =35,778