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Thanks. At this point I think I'm calling it luck.

First I want to say thank you. If it weren't for the questions you have answered and the confidence you've given me I would not be where I am. So I'm at work today and a man walks up to the counter and asks for fittings for his pump. I look down at the pump and instantly recognise it. I look...

No offense but you might be over thinking this. If it were me I ould have poured off the liquid, like you did, then made a small starter to make sure it was viable. I would have thrown in all levels of yeast and trub. Then decant off the exess wort and pitch the starter. But that's me. You...

Word.

Cool. I'll leave it outside tonight and bottle tomorrow. Thanks Revvy.

I may be able to for this small batch. Depending on how cold it needs to get. I have been told anywhere from 35 to 45F should be enough to make the yeast sleepy. If that is true then all I would have to do is leave it outside for a night in 43F, or if need be I could put the carboy in an empty...

So, rack and bottle?

OG: 1.077 SG: 1.024 Needs more time. Should have gone down to 1.019ish or am I wrong?

Kanz - It looks like someone scooped cottage cheese into the carboy. Revvy - I'll take the reading in a couple minutes and we'll go from there. I'll post a pic with the OG and the gravity reading I'm about to take.

I too have heard of plenty people doing this with no problem. But if you calculate pitching rate for your OG you almost always end up with using a starter. I like to make them so I do it for every batch, but I can be a real beer geek sometimes.

So I made a "double" Belgian Wit and used Wyeast's Wit, I forget the number. I first started to worry when the yeast was floating at the top. I was quickly schooled in yeast that do this. I was told eventually it would settle out. No. So it's been 42 days in the primary (3gal Carboy) and the...

That's what I did. I waited for them to crab at a decent level then threw as many as I could into an empty fermentor with some ice to crash them. Once they were cold I threw them in the fridge. SWMBO didn't like that I had 24 22oz bombers taking all that space but they went quick. For those few...

I originally posted this in my5 Gallon MLT W/Copper Manifold thread but thought I would give it it's own spot for easy searching. I found a design that used non standard pipe sizes and converted it to copper. I have found a lot of people looking for plans for one so I thought I would share...

Oh and of course any ideas, criticism, comments or questions would be greatly appreciated. I often explain something not realizing I have left something out

Sparge Arm Parts list: 1) Can o' Foam 1) 1/4" Copper T 2) 1/4" Copper End Caps 2) 1/4" x 4 1/4" Soft Copper 1) 1/4" x 3 1/2" Soft Copper 1) 3/8" x 2 1/2" Soft Copper 1) 1/2" x 6" Copper 3) Super Small Supper Skinny O-rings Process: First take the 1/4 x 3 1/2 piece of soft copper, straighten...

Now attach your 3/8 Female Adapter to your nipple. Put two O-rings on and feed through the inside (Still using the existing washer from the stock valve that came with the cooler). Put on two more O-rings on the outside of the nipple. USE TEFLON TAPE ON THESE CONNECTIONS Put on the washers...

So here is my DIY for my 5 gal MLT. I used the SS braid and didn't care for it so I built a manifold. I also wanted to try fly sparging but couldn't find too much for a DIY project. I found one and built around it using copper because it is more readily available. So here it is...

True. But usually there were a lot of people helping with harvest. But with the size you're looking at you may only needa couple more people toget it done in a reasonable amount of time. Good luck and take pics!

Autoclave:D

I thought the hot break was to get enzymes that you didn't want, out of your wort? With the idea be improving flavor? Still I think may try a gallon batch and just dry hop the crap out of it and drink it quick. I like your brain. Good idea.