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It's back up (as of late last night.)

This guy also has an ebay store under the name dudadiesel if you want to check feedback. http://www.dudadiesel.com/heat_exchangers.php

I'm pretty well set, but in case anyone needs a hundred or so: http://cnj.craigslist.org/bfs/1440550689.html

Thanks Bobby, bkov, Rommel and everybody else who's making this happen. It's clearly a lot of work.

Still interested as well. I'd most likely want: 3 x F101 Franco Belges Pilsen 1 x F201 Franco Belges Pale Maybe some candi sugar too, but not if it's going to be a pain.

Wilserbrewer -- sent you a PM. Rommel -- I'm interested in 3-4 sacks subject to working out the logistics. Jim

I've used both. I did one keggle with the saw and 2 with a grinder. The Grinder is much easier, much faster and will give a much cleaner cut. I'd never use anything but a grinder again.

3/16", 10' long. Now it only foams when I want it to.

A standard 7/8" 12 point socket at Lowes for about $9 will work

Maybe there are both magnetic and non-magnetic, but this is taken directly from the McMaster where I got mine: Magnetic Stir Bars & Gas Burners Magnetic Stir Bars Made with an Alnico 5 magnet encapsulated in a seamless PTFE shell, these stir bars are noncontaminating and resist...

A couple of things you can try to nail it down: -- try venting and dispensing at 2 psi. it will take a long time, but that's ok if it solves the problem. -- if it's still foaming, then you know the problem's probably not the dispensing pressure, and is probably something in the line. At...

I recently added water post-fermentation to a wezienbock that I accidentally over-boiled. There was just a little too much alcohol and flavor for the style, so I diluted it with 10% water by volume as it went into the keg to get all the concentrations back to my original plan. Fast forward a...

I usually change out all my tubing every 4 or 5 batches. It's cheap and it doesn't make sense to me to try and save $1.50 of tubing and risk ruining a batch of beer.

Agree with all of the above. If you really don't like a sweet stout, you can brew another batch mashing for attenuation (149-150 degrees) which should get you down to 1.010 or so and then just blend the two batches which will leave you somewhere in the middle.

I think that's gong to be a really nice dubbel. Good luck and enjoy.

Death -- for what it's worth -- i brewed this recipe over the summer and came pretty darned close to the commercial Hoegaarden. I think the most important thing was using the yeast from Hoegaarden itself. ----------------------------- Whogarden? A ProMash Recipe Report BJCP...

Disclaimer - these suggestions will get you a lot closer to the dubbel style, but it always boils down to a matter of taste. As is, your recipe won't really be a dubbel, but it probably will be very good. SO if that's what you want, I'd say go for it. But if you want get closer to the classic...

There were a couple floating around on ebay a few months ago from a vendor that said they found them in the back of the warehouse. But other than that, they seem to be gone forever.

I check sometimes in the kettle (so I can make adjustments in case I have any efficiency surprises), always before pitching (so I can calculate efficiency and abv after the fact) and always at the end of primary (so I can be sure I'm done and also to calculate abv.)

+1 on back to the fermentor. You'll end up with aobut 1.5% more abv than you planned, but that's not such a bad thing. Especially compared to 50 detonations.