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hey! i'm one of those punks! mostly we mean well....:mug: can't wait to hear about the final results!

can anyone offer a scientific explanation for this?how why this works? i'm trying to manipulate carbonation in bottles and this interests me.

the complete gourmet? i just cleaned out their hop inventory for good about a week ago! thanks for leaving a few oz of saaz and hallertau, I couldn't find those for anything resembling reasonable online.:mug:

how about going really experimental and fermenting with a hefe yeast at the warm side of the spectrum? i had a hefe whose ferment temperature got away from me and ended up tasting like a glass full of chaquitas. i don't know how the hefe yeast would do chewing through the roasty malt flavour...

try here for posters 9.99 pounds, plus 5.99 shipping outside uk, but i had trouble getting through the checkout, kept telling me i had an invalid user name, but never saw were to create one.

I'm confused on how they work. Are they just an elbow piece with threads to accommodate the backend of a spigot or something more? What does the invert backnut mean and where does it enter into the equation of clear beer?

accidentally bought DARK DME instead of light on my last trip to LHBS, will this be ok to use for my starters?

Let me know how those phoenix turn out. I got a pound to replace target/challenger in my english recipes but would be really interested if they were good for flavour, and aroma as well.

http://www.williamsbrewing.com/INVERT_TUBE_BACKNUT_P179C104.cfm Does anyone have experience using these? I ferment in 6 gallon plastic buckets and siphon with a racking cane into my bottling bucket. I'm looking to keep as much of a closed system as possible without using CO2. So i figure...

so pictures?