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As Komodo said “The proper way to wash bottles is to keg.” Post #7 in the thread titled “I finally bought the book”. You could also say, the best way to solve a CO2 leak is to bottle. Whoever said brewing is easy.

San Diego Supper Yeast, WLP090, speced up to 15% ABV. It is neutral and should not affect flavor or champagne yeast.

@patchtech - To help achieve your goal of being able to learn the different flavor profiles of malts and hops. I think you must learn to associate the taste and smell of the ingredients to the taste and smells you get in the final beer. Developing this association should help you nail your...

@passedpawn - what do you think of some of the better microscopes that are on goodwill.com or any of the USB based digital microscopes?

I recently read on HBT, that someone suggested using a dish washer to pasturize filled bottles. I would think that would get you close to 50 bottles at a time. It might be worthwhile checking the dish washes manual to see if it contains any temperature information. Good luck!

I cold crashed and then kegged. I do remember that the last pint was clear.

WLP570 is low flocculating. I made a Belgian Golden Strong with it and it never cleared, even after two months. I don’t use clarifiers other than whirlfloc. It tasted wonderful. I want to repeat that recipe with WLP550.

For the electrical design of the analog front end (photodetector circuitry), do some searches on “pulse oximeters”. You can get some hardware ideas for the analog back end (LED drive circuitry) from these products as well. For the development process, be sure to over design hardware performance...

I used WLP570 recently for a Belgian Blonde and then reused some slurry for a Belgian Golden Strong. Both were delicious. One common problem was the beer never cleared until the last pint or so from each barrel. I use sixth barrel Sanke kegs to serve from and would love to find a floating dip...

Here are my thoughts on your system and process. 1. Did I read your post correctly in that you mash from 1 to 4 hours? That long of a mash will change the wort fermentability. Can you do a mash out at 168 F for ten minutes or so and then turn off heat to the MLT until you can get back to...

@bracconiere - Sure, but it might be a while. We are still refining the recipe and label. And mostly looking to pipeline raw ingredients. Thanks for your interest.

I helped my granddaughter make some hot sauce last week. Her plan is to sell it to friends and neighbors. It has been many months working on the marketing, packaging and label with her. Good times!

I would suggest leaving the auto defrost circuit/module intact. According to the circuit diagram provided above, I think you want to replace what is labeled as “thermostat” with the BrewPi. I am not familiar with BrewPi, but if it has a normally open contact, it should be an easy replacement...

It is also a good idea to purge all transfer hoses with CO2 before connecting them or before connecting the downstream end.

Consider a center drain in your keggle MLT & HLT if those aren’t drilled yet.

FYI, sankey couplers have check valves on both the gas in and liquid out ports. So if check valves are inherent in a sanke system, they probably are a very good ideal to have in a corny keg system.

There are many ways to control motor speed. Different motor types (AC induction, permanent magnet, DC, etc.) require different methods. But more importantly than all of those details, is the type of pump on your motor. (For clarification, the motor turns the pump and the pump moves the fluid.)...

@chazam - I have two apple trees that are not high producers, but enough to allow me to make a 5 gallon batch of hard cider each year. I use a fruit and vegetable juicer to extract the juice from quartered apples. There is no need to peel them. I have also found that letting the raw cider sit in...

I used the same amount of white sugar in a prior batch that used pale Malta’s the base malt and had normal amounts of hot and cold break. That batch didn’t have any of the white foamy cold break.

This batch was a Belgian Strong Golden Ale that included 2.5 pounds of sugar for the 11 gallon batch. Maybe the white foamy cold break was caused by the sugar. I still had break material settle to the bottom of the BK. No additives or adjuncts other than the sugar. I use a hop spider for all...