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They sure can. You put a ball valve on the OUT port of the pump and use that to limit the flow. It's very specific, if you limit the flow on the input, you can hurt the pump since you do not want to run them dry. So you would open the valve from the mash tun full open to the pump and limit on...

^+1 Honestly, you are going to get all kinds of answers based on personal preference. I went with the 3 tier gravity system and am extremely happy with it. I don't have to worry about any electrical setup. Since you already have the kettles, I would get some insulation to wrap your mash tun to...

Subbed! There are only 2 micro breweries in northwest arkansas. I'm thinking that they need some competition. ;)

Yep and for 2 reasons. You want to sterilize the water/sugar mixture and I would bet it helps to mix into the beer better when it's dissolved

I just recently acquired a Frigidaire FRC445GB mini fridge off of CL. It runs great, but the top is slightly warped (previous owner set hot items on top......idiot) and is cracked\bent. I was wondering if anyone thought of replacing the top plastic with something else (wooden or otherwise)...

I've been brewing for 3 years and have bottled every brew. I had the same problem for the first 10 or so beers, using the amount included in the kits. Once I switched to using the online calculator (I personally use http://tastybrew.com/calculators/priming.html but they should all work for you)...

If you use plastic tubing, just be sure that you get the high-temp kind. I use the silicon hose for everything and it stands temperature nearly double that of boiling......

A stack of 1 billion dollar bills would be about 67 miles high. 12 billion = 804 miles high. Underpitching homebrew by 12 BILLION yeast cells.......meh :D I agree it's not a big deal, just putting it in perspective :off:

Do you plan to put the vanilla bean in whole or split them? I'm about to try vanilla beans in a Bourbon Old Ale and was wondering if splitting them open will be too strong......

Just bottled! 2560+5=2565

White Labs recommends 65-68 degrees for the fermentation temperature (http://www.whitelabs.com/beer/strains_wlp004.html) Fermenting in the low to mid 70s can very well produce esters. Do you have a way to control the temperature? The swamp method is a cheap way to do this.

Very nice. I have a 5 cu ft freezer that I'm only using as a fermentation chamber right now. Would you be able to fit 2 kegs plus a carboy on the hump? I'm hoping to cram all that into mine. Also, where did you find the 7# tank?

Do you know what temperature you fermented at? Typically Irish Ale Yeast won't produce esters\diacetyl (what you are tasting), but a high fermentation temperature can cause the yeast to produce higher quantites of each

Nah, I wouldn't be worried. 2 weeks isn't long enough for the beer to fully carb up, especially given that it's a stout. Give it a couple more weeks.......

+5 gallons cascade harvest blonde 7861

Hmmmmm, so the idea is to get her drunk.....I'm liking this! lol. thanks for the ideas!

Nice find! This makes me think that I need to come up with a way to brainwash the fiance into loving brewing beer........hmmmmmmm any ideas on how to do it?

Yeah, I don't have one, but I follow a lot on my Google Reader feed. and now I've added a new one. Nice site :mug:

man...............I need to work from home more often. too bad we didn't get a lick of snow this year to blame it on

"WOW! Triple filtered! That must mean it tastes even more like water! Count me in!" <--- exactly what they're thinking LOL, I enjoy a good Bud Light when I don't care what I'm drinking, but generally stay in the craft area