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Oh, I see.

Why do they use a lower case s in the acronym? The second s is supposed to stand for "system". Are they just recklessly changing the rules of language?

You guys think you could fit discharge tubing under the vest of a chronical and circulate enough glycol? That seems like it would be a simple, clean looking cooling jacket.

Generally people use a spray bottle to soak the inside of the spigot with sanitizer a few seconds before they open it.

I've been slowly collecting pieces for my upgraded brewery and the decision I've struggled with the most is how to control the temperature of the conicals. I want to have 2x ~14 gal conicals with independent temperature control. Do I stick the conicals in refrigerators or set up a glycol cooling...

if your primary concern is contamination, I don't at all understand the insistence of using a siphon over a spigot. To me the little spigot was much easier to clean. The siphon was bulky, has more pieces, and has that long narrow tube with a bend at the end. Frankly the siphon sucks to clean.

What's his brew pot like? is it a reasonable thickness? When I first attempted all grain, I tried to use a $20 clam steamer as my brew pot. It literally burnt some of the wort into a thick layer of ash. I would have described that off flavor as burnt.

For those with Blichmann kettles, are those securing rings that you have to remove with a hex key necessary? The dip tube seems pretty secure without it. Is it needed for the Oring to maintain a seal or something? I'm getting more and more annoyed attempting to clumsily remove it with the hex...

Has anyone bought a blichmann kettle with a pre-installed boilcoil? They install the electrical connection at the front of the kettle right next to the spigot which seems like an awkward place to put it. Just wondering if anyone had any insight on why they do it this way.

The last bit of beer out of the keg always has a bunch of sediment that suddenly makes the beer super cloudy. I'm assuming it's yeast that refuses to settle because that's what it tastes like. But the interesting thing about it is that it forms probably the strongest head I've ever seen. You can...

Root Beer? It's a sweet soda with a real distinctive root or herb flavor.

rdwharb

Don't worry that's one of those big unintuitive concepts that trips everyone up when they learn about it.

For the guys who try to use all triclover fittings and transfer to a corny, does it slightly bother you that you have to use plastic disconnects at the end of the process? Or are you just not concerned with the difference in sanitation of the fittings after the beer has alcohol in it?

Anyone ever use this instead of a wisk or something attached to a drill? http://www.aerolatte.com My wife has one and I was shocked when I stuck it into a big cup of water and the entire thing instantly turned into a giant whirlpool. Seems like it would be enough to aerate the wort at a...

imo without the blind triangle test, the taste results will be incredibly biased.

cheapest i've brewed is a scottish 60/-

super thin pots can scorch or caramelize the wort very easily. id bet thats what happened. just to give you an idea, i thought i was slick once and bought an 8 gal $10 steam pot from walmart and tried to use it on a turkey fryer. at the end of the boil i dumped the wort and was scooping out ash...

i scared to approach it the wrong way.

I dont know, but I think you can cross out the high mash temp as a cause.