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Thanks @sibelman. On all my other kegs, i break it loose with a 17mm and unscrew by hand... not rocket science. The hardest part is making sure i don't bobble the poppet into the garbage disposal while rinsing it off. They act like its a freaking iphone and I'm trying to solder on a new...

well too late... I already told them i removed for cleaning... plus I am not going to lie to them, if i effed up, then i'll admit it, but this damage was done at the factory when some gorilla tightened the posts on a too-long dip tube instead of addressing the issue properly. My decision now...

These are AMCYL kegs... admittedly they are "budget friendly" so i am not surprised that there were issues, i am just surprised that the policy is you void your warranty if you unscrew a post... something i have done hundreds of times without issue. I don't see anything on AMCYL's website about...

Backstory: I want to get into Kombucha and maybe some brewing, but the wife has gotten used to having the beer fridge for drinks and other stuff. I ordered a few 2.5 gallon kegs from Beverage Elements as those would allow me to keep a shelf in my fridge for other stuff (the 5 gallons i have...

Reviving an old thread, but i was trying to use my chugger pump to clean my beer lines and found this little stainless nugget of usefullness on the Brewhardware site. I have all camlock fittings on my brew rig, so for a few bucks i can use my existing tanks, fittings, hoses and pumps to clean...

In my experience, metallic off flavors are caused by metals leaching into your beer during the brewing process. Are you using any non-stainless steel metal components in your brewery?

I made my own BrewPi controller and i couldn't be happier. You need a little DIY knowledge, but the step-by-step instructions make it easy. https://www.homebrewtalk.com/showthread.php?t=466106

It wiped clean easily with one swipe of a sponge, no scrubbing or soaking. The tip of the probe is 1.5" from the end of the element. I had good flow the entire time, but i did turn off the pump and element together at the end. I am hoping that this is what caused the darkening of the...

Duplicate

I smelled the element and it didn't smell burned. The wort didnt taste burned either but it did appear a little darker than i was expecting. That could just be me being paranoid. Wiped clean easily with a sponge without soaking, in fact the element is extra shiny under the darkest portion of...

I am using a stainless 240v 5500w element in my rims system at 120v. I just completed my first brew with it a day it worked great. This is what the element looked like when I pulled it to clean it. Is this normal or am I scorching my wort?

I have an Apec brand 4-stage filter. It has been taking my water from 180 to 7 TDS for a year with no maintenance at all. This is their counter top version that hooks up to a faucet. Its a good bit more expensive than the eBay option though...

Good idea. Spec says: ±0.2% or ±1 unit of full input range Input range for PT100 = -320~1100ºF So 0.2% of 1420 is +/- 2.84 degF so i guess my probe was technically in spec.

Finally got my RIMS tube and discovered that the "1/4" Threaded Connection" on the el'cheepo probe i bought was not really 1/4", not even close... So i bought one from Auber like i should have in the beginning. They were great, seemed to know what they were talking about when i called them...

I am using RO water, not distilled although with a TDS of 7 it should be close. Like you said, I am really only worred about being accurate at mash temps. I might just adjust the boiling temp to 212 so it is closer at the high side and call it done.

Unfortunately I don't have a thermometer I trust to +/-1 degree... All I have are the laws of physics and a lot of water.

I put together a simple RIMS temperature control panel with an Auber PID controller. Thanks to this forum it was actually one of the most successful DIY projects I have undertaken. The hardest part was painting the box...... Anyway, I tested the RTD this evening and I got: Ice water = 33 F...

If you have a RIMS setup, then you already have a sous-vide machine!

The only way i know of to do this correctly is to pasteurize the bottles at the desired sweetness level to kill the yeast and prevent bottle bombs. Search for cider pasteurization and you can find the process. If you have a canning setup you probably already have the equipment.

Fermentation should be complete (all ferment-able sugars in the wort should be consumed) prior to bottling or kegging. You add priming sugar before bottling to give the yeast something to eat so they can make CO2 in the bottle. You can vary the amount of carbonation by changing the amount of...