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Flush with warm tap water followed by distilled water is all you need to do clean it.

This is fascinating, and shows why I'm an Electrical Engineer and not a Mechanical Engineer. I've just started using a conical, and so far I had avoided bottom-filling because I was worried that the grainfather pump couldn't keep up... instead I was pumping to a port on the lid. (The grainfather...

How do y'all rouse yeast in your conical? Bubble in Co2 through the dump port?

Got it, thanks for the clarification! Looking forward to this being available to purchase!

@SpikeBrewing My understanding of your previous guidance said that to safely pressure ferment, you needed two methods of pressure relief: a spunding valve to set the desired pressure, and a fixed PRV in case the spunding valve fails. Does this product actually have both releases built-in? Or is...

They haven't really released details on it yet, but it looks like it has a built-in spunding valve along with a PRV. (So you can safely ferment under pressure using only one port)

Thanks all! Looks like on top of the counter will best, and saniclean sounds like a great way to go. Should I sanitize with blanks on all of the ports, and then install the actual fittings after the CIP? (Obviously after soaking the fittings in sanitizer)

Thanks @bailey mountain brewer! One good thing at least is that it's not in a cabinet, it will just be underneath a counter (that extends away from the cabinets.) I'll have about 2" on top of the cooling coils, but it could be tricky. I guess putting the fermenter on top of the counter might be...

Is SaniClean the same as Star-San, but without the foaming? I was planning on using it through a CIP ball in my conical for pre-transfer sanitizing, but I think I saw something recently about it being described as a "final rinse" instead of a sanitizer.

After a 2-year break in brewing, my CF5 is arriving next week, and I'm excited to get back to it! I'm getting the CIP ball, and I had planned on recirculating SaniClean through it prior to brewing, to sanitize the interior, and to sanitize the tubing used to transfer from my grainfather. Any...

Thanks for the advice everyone! I'm pretty confident that, with the large openings, I'll be fine. Maybe I'll put in a roof vent to pull out excess condensation. The whole thing is still a few months away from completion... the contractors should be knocking down the walls today. I can't...

We are in the middle of converting part of our detached garage into a covered open patio; Two walls and the roof will remain, but two walls will be completely open. Of course I am planning on building a brewing setup there! We're going to have NG, electrical, water, drain out there, so it...

This is obviously not data, just an anecdote, but in my last batch, I both used a stir plate for the first time, and I aerated my wort with an aquarium pump for the first time. And this is also the first time I've ever had a blow-off. I've never seen such a vigorous fermentation. I'm definitely...

I could be off by .001 due to the meniscus... it's hard to tell, I honestly don't see much of a meniscus. But the 1.000 mark is certainly several lines below the water, there's no question of that. My water is hard, but it's not horrible. It's about 10% hetch-hetchy water, and 90% ground...

That's actually the one I have. I do like it a lot. Thanks for the advice everyone!

How important is the distilled part? Does tap water vs distilled water really have that big of a difference? Also, I know how to calibrate it... I was wondering more if there was any way to move the paper inside the hydrometer so that it reads correctly.

I think my hydrometer needs to be recalibrated. If I drop it into plain tap water, it measures 0.997- 0.998 instead of 1.000. I know that 1.000 is for distilled, but should tap water be that far off? And if anything, wouldn't tap water be a higher SG than distilled? I guess the little...

I guess I need to meet more old sewing ladies :) I have a big tarp, I wonder how hard it would be to sew that together.

I just built my brewstand, and I'm forced to keep it outside when I'm not using it. The burners are attached to the stand, so I'd like to be able to protect the burners and the shelving from the elements. Right now I have a big grill cover that fits on pretty well, but it isn't quite tall...

Just sampled yesterday... down to 1.019 after 72 hours. And tastes great! Can't wait to see how it turns out after fermentation is all done.