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I agree with most everyone bout Batch sparging. Honestly I use a cooler that I fit with three copper pipes fit to size and cut with slits facing down. After filling with grain I add the water at 155 degrees and let sit for an hour. About every 10 minutes I add more water closing the lid In...

I have a Dry Irish Stout started in primary. Cheers!

Thanks for the input. I will check out the other threads.

Does anyone have a strong preference for Glass versus PET carboys? Why?

If you use dish soap and don't rinse it completely out the soap could have an ill effect on taste and yeast viability. Try StarSan to clean and you don't need to completely rinse it either.

It might be mineral deposits from your water. Did you clean tye keg prior to boiling?

Instead of using priming sugar, has anyone used a small amount of sweet wort from the original boil to carbonate your bottles?

Great! I always waited the appropriate time on the recipe but recently started to do all grain. I just transferred an Irish Ale into a secondary but its real cloudy. I have it about 57 degrees so hopefully it will clear up. The winter ales that take 2 months to finish, is that due to the...

Can someone explain to me how to determine the appropriate fermentation time and how long until the beer is "Ready". I noticed some beers require 6 weeks and some are several months. Other than checking the hydrometer during separate intervals what else determines when the beer is ready to bottle?

I have heard that the probe thermometers may not be accurate. I'm assuming you mean a thermometer with a wire. Have you ever thought of putting a probe thermometer, like Blickmans, through the side of the fermenter with a weldless connection

I just pitched a white labs where I shook it and let it sit too long and it exploded over my fermenter but it end up fermenting anyway. I still have it fermenting for another 2weeks. Next time I will shake then open into the fermenter. I usually use Wyeast anyways.

Where did you purchase the 3 piece valve assembly from and the bulk head. I wanted to get a conical fermenter and heard alot about the induction tanks and minibrew systems. SS conicals are just too much for me. I like your setup.

Considering a mini brew 6.5 or 8. Has anybody ever used these kind of conicals? I mainly brew 5 gallon batches but would like to do a little more. There seems to be a mild between the 6.5 and the 8 in regards to the dump valve size of 1 half inch or 1 inch. Any guidance would help.