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The screen is 2 1/4" x 5 7/16" so I think it will hold a coule ounces. I use hop pellets and once they swell I will see. I can always cut the length down if it is tooo much wasted space. You could always buy 2 sizes of aluminum: one 2 1/4" O.D. one 2 3/4" O.D. then sandwich them together...

Screen: Grainger Item # 6UJK0 Price (ea.) $4.42 $6 for aluminum around $12 or so total.

The screen is from Grainger, SS 1/4-20 all-thread, nut, and wing nut from hardware store. 2 3/4" diameter 1/2" wide aluminum from local metal supply. Faced each 1/2" thick aluminum on the lathe, then cut a "seat" the same diameter as the screen (1/8" larger), 1/4" deep. I am going to use a small...

My idea is to build a couple of these to weigh out each hop addition then drop them at the appropriate time. I will get some other pics dis-assembled.

Instead of going through a bunch a bags each brew, I was looking for something re-usable. The herb balls didn't last too long. Pretty simple to make. 1/2" thick ends, SS screen, SS all thread, ans nuts.

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Ryane, just to be clear, I am not trying to stir things up here. I am just sharing my experience in my industry. We blend syrups and molsses all the time for customers depending on their need. Alot of these blends are blended to give the customer a product that taste and looks good. All these...

The only reference I have is 20 years in the sugar business. Carbonation vs. Carbonatation is symantics, although I have never heard many people in the trade say carbonation, sounds like we are making beer or soda lol. Yes, cabonatation reaction is CaOH + CO2 ---> CaCO3 + H2O, when the calcium...

The introduction of slaked lime prior to carbonatation (not cabonation as the EPA diagram states) does create a high ph Sucrose/Lime mixture. The amount of time this high pH occurs is a very very short period. The pH is immediately driven down by the CO2introduced. The destruction of sucrose...

I did over simplify the process, didnt want to write a novel lol. Just to clarify a point, no "flavors" are made in the process. Not by caramelization or the maillard reaction. A better way to think of it is the concentration of impurities (flavors) increases through centrifugal run-off syups...

To add a couploe things: The flavors you get from candi sugar are not really from heating the sugar or camelizing it. Both these are frowned upon in a sugar factory (the object is to make a white product). The flavors are from the way sugar is made. The process removes colorants and other...

Exactly what I did.

I just completed my rims with this same set-up and brewed two beers on Sunday. Works great. The only modification I made was I put a switched receptacle in the box for the march pump. I can flip the pump on and off right on the control box. More importantly I wired the heating element that it...