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I have one of those! it came from my G.F.s granfather. kinda sucks the bottles in but still works after almost sixty years

1. When I was young and dumb and stoned bottleing a cherry ale I added 1# instead of 5oz priming sugar. time bombs for days! 2. Learning to drain a keggle I was placing it on top my washing machine to gravity feed. G.F. was losing her grip on the keg so I put my leg to the hot metal and...

Clean and shiny

gennius was the first beer I had with flavor. I started brewing two years later

Thanks David! I tried the magnet test and it would not stick to the center or the bottom but it stuck to the top. Any thoughts?

Haha! and yes the laundry room was an add on and it was done in a very gury rigged way. much work to do to fix that. charcoal correct BBQ seasion is Finnaly here:rockin: But the big metal pot with a spigot attached is whats bothering me as I don't know if its safe for brewing. I live in Marlbro...

So a friend bought this for me in an auction and has no clue what it was used for. when I got it it was caked in either an adhesive or clay it took over a week to clean up with a dremmel. any guesses to what it once was? I was thinking a ceramic stock pot but am clueless. anyone see anything...

What I do is almost the same as bottling. I siphon my beer to a keg, while the beer is transfering I boil 1/3 Cup corn sugar and pour that into the keg. once the beer transfers I put the lid back on the keg and hit it with 30psi of co2 then pull the release valve a few times to purge out the...

An alternitive is to keg with corn sugar and purge the oxigen out with co2, Then carbonate warm for 1-2 weeks and chill and serve. I have been doing this for over a year now as I dont find consistant results with force carbonating. as for chilling as someone else mentioned build a jocky box or...

I have a friend that comes over to help from time to time. he is still learning so therefore call himself the "grain *****" with great pride. I usually brew alone but man is it nice to have help especially on back to back brew days. I need more grain bitches! lol

I just picked up a six pack last weekend. it's good but I think I would take bridgeports Kingpin double red over it.

For my set up I use hop bags and nothing else. this works for both whole and pellet. I run my wort through a plate chiller and have had no problems yet after 40 gallons doing it this way. it does get expensive doing this with multiple hop additions but still allot cheaper then replacing my plate...

I just replace my poly disconects with S/S cam locks. the o-rings inside the disco's tend to get verry stick when hot. as for sillicon tubing I have yet to replace mine after 15 batches but time will tell.

Chef turned to food service sales rep.

A ball valve on your kettle or on the chiller should allow you to adjust the flow rate

I have mine runing through a march pump but even withit off it seems to grvity feed nicley. a pump just makes life that much better. just make sure you have a 3-4 foot drop for the gravity feed to work without flaw.:mug:

Yep not many brewers in I.F. I use a dual filter system made by whirlpool. I drilled it into my sink but used a PUR facet attachment style filter for years. I had the same problem where our water reports where not the least bit helpful so I just thought well if the water tastes good them my beer...

I brew with our idaho falls tap water and have had no issues. I just filter the watwr before using it

I also work in the foodservice world. one of my customers says it takes about a month to get the pickle aroma out of the buckets. he says the trick is to soak in boiling water every day till the oder goes away. hoope that helps

If someone said I would get this into the the hobby even 7 years ago I would have laughed. I started off with a brew kettle, extracts and bags of ice. turn the clock to last year and 15.5 gal keggle, burner, march pump/plate chiller set up, 7 soda kegs, 3 tap kererator, fermentation fridge, 10...