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I have not looked in a while, but I came away with a generally low opinion of peltier cooling when last I considered it. Is it cheap? If so, maybe worth a try. I've definitely seen people use window AC units and a big rigid foam box. Some even take apart the AC unit and bend the tubing to form...

Ah 1930, the good ole days when food was cheap.

You asked a question. Several tried to answer. : ) Raw inputs are not usually the bulk of costs, you're not valuing your time etc. Beer and food are pretty competitive markets, so if everyone is charging a bunch and it seems strange, you probably don't understand where all the money is going...

Googling around, a typical restaurant cashflow breakdown might be +100% revenue -30% labor -30% food -30% misc costs (rent, taxes, licenses, utilities, etc) -10% net So if you figure pizza ingredients cost $8, you'd better expect to pay ~$27 for the restaurant to be making $2.70 (10%). Which is...

In case you didn't know, Bobby runs a real-deal LHBS in NJ that has shifted to also being a great regional+ online option. He makes his own custom electric AIO systems, and does a bunch of welding/fabricating. He also has a great selection of fittings (e.g. my IC has some sweet compression 90s...

IMO they could just use Sterling and the helles/kolsh would be worlds better.

Canadians? (edit: This is a joke. Knives down please! I've never tried it and for all I know Canadian bacon is some yooper conspiracy.)

I visited a ~10,000 BBL/yr brewery in Northern NY yesterday, and was excited to see a wide range of lager on the menu. My eyes wandered to kolsh and helles. I ordered a helles, and while it had a very nice malty finish, but there was an overpowering C-hop citrus flavor. It really ruined the...

If a torque cannot be specified, there's no way to know it's tight enough. I'm sure there's a value in a manual somewhere. edit: e.g. here's a table with wet and dry max torques https://www.aseptconn.ch/resources/Tri-clamp-torque-guide.pdf

I'd be interested to know if there's a torque spec on the screw. I've never loved "hand tight" as a value. My brother's "hand tight" is probably 50% higher than mine, and mine is probably 200% higher than my mother's.

Do you have recirc through your mash? It sounds like you're just making a very nice heated jacket, but I may be missing something. edit: To elaborate on what Doug said above, water more than a few inches from active recirc is surprisingly happy to sit stagnant.

I have a BZ gen4 and I do full volume mashes for normal (1.050~) beers. The water around the pipe helps keep the mash temp uniform, but is otherwise the equivalent of topping up water. It surely hits efficiency, but I'm not very worried about $3-$6 of "waste"* on a batch. 7 gallons water + ~12...

I'd try contacting Brewbuilt. My impression is the don't cut corners on design, but maybe your lid isn't machined quite right or something.

Which means they found evidence of nothing, and no conclusions can be drawn. It's very tempting to say that lack of evidence is evidence of lacking, but it isn't so.

That's an interesting quote. If Martin says that, who am I do disagree? (Nobody, that's who!) I do find it curious on a chemical level.

There is no such thing as over sparging if your water won't raise the pH. sibelman is saying you go past 1.008.

I only blow out my ICs with class 0 compressed air.

They're looking for wort chilling ideas : )

Where's @passedpawn ?

Does brewfather have a separate moisture field, perhaps? That might explain the dextrose, too.