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I ask because I'm getting quoted ~20 dollars to replace one. Seems like a lot.

Anyone know where I could get one of these?

I think he means mash tun. And, if that's the case, you don't need to use a piece of copper. I used brass fittings that you'd find in a hardware store. Hard to gather from the from original post what you're trying to do... Here's a great resource...

You can split the wort up into two separate but equal pots and calculate hop additions accordingly. I use two pots to get the wort to a boil and then transfer to my 32 quart pot. From there it takes just a few more minutes to get it back to rolling and I'm off. My stove is small, low grade and...

Here's a smaller version of the Foodsaver that's for sale at Cabela's. This one got poor reviews on the site, so I'm leery of buying it. Anyone have any experience with this model? Should I just go by Foodsaver's reputation and get this...

Hate to seem cheap, but would this work? http://www.amazon.com/dp/B000HUMVNW/ref=asc_df_B000HUMVNW959107?smid=ATVPDKIKX0DER&tag=googlecom09c9-20&linkCode=asn&creative=380341&creativeASIN=B000HUMVNW

Alright - here's a compromise: I've got a Cabela's Gift card that's burning a hole in my pocket... Yooper, I think this is what you're talking about...

I'm a vegetarian. So I can't really think of many things I'd need to vacuum seal. I'm going to keep my eyes peeled on E-Bay and Craigslist, as I know that a FS is the ideal situation. Are the bags readily available?

Here's a question: I've never bought hops in this sort of bulk before. What are some ways of maintaining freshness after they've been opened that first time? I know a food saver is a great option, but after dropping coin on pounds and pounds of hops, spending 100 dollars on a...

I am thinking about putting in an order for some bulk hops with hopsdirect. I want to make an order that'll allow me the sort of versatility to brew many types of beers. Can anyone here help me pick out an array of hops that I'll never grow old of/that have many uses? Thanks. MT

I'd filter it with the finest possible filter you can find. You'll be all set.

Is there anyway to calculate how much lower Nottingham would take this beer? I'd like to finish @ 1.015-1.018 if possible. MT

Yooper: Glad to hear there's an upside to Windsor. It's probable that the combination of a higher mash temp and a low attenuating yeast are the culprits, more so than just the yeast. What's weird is how fast this beer took off ~4 hours or so, and how quickly air-lock activity went from...

It's been at 70* for the entire duration of the brew. Pretty steady. And, as near as I can tell, the wort was adequately aerated. I am leery of pitching more yeast. The beer tastes pretty good, but I'd like to get it down below 1.020, at least.

I'm at 1.028 now. Luckily, I had a pretty sizable grain-bill (hoping to compensate for low-efficiency due to lack of brewing) and had a good mash and sparge. I did mash at 157*, so I anticipated a higher FG, but I've got no reason to believe this thing is still fermenting.

I brewed an Oatmeal stout, all-malt, and decided to try Danstar Windsor for it's tendency to leave some residual sugars and big mouth feel. But seven days into this brew, I've only attenuated 60% or so. Bah humbug. Anyone had similar problems?

How do you avoid sanitation concerns if you add cold-brewed coffee to the secondary?

Any Co2 tanks left?

If the Corona mill is suitable for Mr. Papazian then it's clearly suitable for me. He is my everything.

Julie the Cat is my girl, dawg. Seriously, I think I'll just get a Corona if the swings in efficiency aren't too severe. I've got a cooler with a SS braid.