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That oil will come right out. Clean it and brew on Friday

Can anyone pull the license plate from the police car at the end of the video?

Of course density varies with temp but that doesn't mean it really matters. When you have graduations, whether etched into the sidewall, stickers on a level gauge or lines on a story board, you aren't accounting for a change based on temperature and those all work great. Everything is really...

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You'd use load cells or even hack a scale. I'm not sure you'd even need to adjust the weight per gallon for temperature.

I don't understand why you wouldn't just use weight. I don't think I've ever seen a thread on measuring wort volume by weight. I've seen floats before, level sensors (which may just be floats I guess), pressure sensors. What am I missing?

8 in of water won't do a thing.

Just rack it over and don't sweat it. Fill the keg from the bottom so you don't splash.

That sounds like a perfect plan

Where are you at? You can do this at the Copper Kettle in Pittsburgh. Maybe the owner can give you some insight.

If you're using dry yeast, why not just get some more?

I think you're fine and you just need to wait a bit longer. How long have they been in the fridge? I'd put em in my basement by a drain and leave em alone for a couple of weeks. A garage this time of year would be good too. Just somewhere cool that will be easy to clean up if they do blow.

Conditioning in kegs work great. Bottle conditioning isn't really a good name for carbing with priming sugar. Conditioning is aging and carbing is really a separate process that happens to go on at the same time when bottling. You've got yeast in there either way and they'll continue to clean...

I'm sure it will work too. Though you might build it and then realize, "That hole would be so much better if it were just a little but more that way."

Have you tried a worm clamp on it? I bet itll work fine. Tube is sized by OD and thickness. Sounds like your 3/8 in tube is really 3/8 OD but your 1/2 in tube is really 3/4 in with 1/8 in wall and 1/2 in ID.

You could do proof of concept with a bucket and work out any kinks without modifying an expensive fermenter.

I love it. The best part is you can leave your fermenter out to show off rather than hiding it in a fridge.

Try searching for Brutus 10 and look at The Electric Brewery.

There's a recipe for Goose Island's Bourbon Barrel Stout. Goose Island invented the style. That's where I'd start. If you can dedicate the time, do it in 2 batches. Mash the second while the first boils. Am I right in thinking you'd ferment it out and then go to the barrel for aging?

+= 4.5 Thunderstruck Pumpkin 18,862