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Pump the wort into the chiller, these pumps work more for pushing not pulling. As for how to not spill wort, keep the pump lower then your vessels and when you are making changes hold the end up to it can't run out. You do have a valve on the output of your pump right? If not you need one. Good...

If it is still during the 1st 24 hrs I would run it off in to a couple of carboys. Then check it out , tighten or re tape the joint and see if it will hold star-san.

I would spend it on Star-san and some recipe kits to brew. Buy that 6 gallon carboy off craigslist or get another fermentation bucket. After a few brews YOU will know what YOU want to spend money on. It may be alot of things depending on your needs. hope that helps

If I'm going to hard plumb two (Maybe three in the future) sq14s, should I run a 30 psi regulator with individual needle valves for each burner? In my understanding this set up would be capable of full flame on all 3 burners or just one at a time. Each needle valve would control the gas flow...

Guilty as charged! I had 2 Stone Ruinations and a couple HBed ESBs.

Mrmalty.com yeast pitching rate calculator I use it for every batch.

You guys are right. I'm an idiot! I left my thinking cap at work for the holiday weekend.

Why would you let it warm before you decant? I've seen people say this before but I don't understand. While heating my strike water I just decant straight from the fridge while there is a nice thick cake. Then I swirl up the remainder and let that warm up.

How so??? .75-.5=.25 1/4=.25 1/8=.125

You want the 1/4" wall tubing. ---.5" ID & .75" OD

+1 on the picking up the phone. You can usually get some one on the other end who knows ALOT MORE about the subject than the web site and they can give you some personal opinions. That assumes you are prepared to take personal opinions with a grain of salt.

What a crock of ****! What's the point of publishing a book on a very specific topic for a small corner of a niche market and then "dumb it down?"

I recall hearing Dr. Charles Banforth on The brewing Network (can't remember which show) talk about milds and how most versions brewed in America are way off. He said that the traditional milds in Britain are more caramel forward and don't have a roast note. He was lamenting that Americans make...

Call the folks at keg connection and they will be able to walk you through it. They have a very helpful phone sales staff. http://stores.kegconnection.com

They will both work for your application, but obviously there are differences. Neither will corrode with co2. There is a better chance of stripping the threads out of the aluminum one, but I doubt you will be taking threaded connection in and out on a regular basis. The aluminum one will be...

Looks shady to me

Ferment that 007 up at 68-70 and you get tasty juicy fruit esters that go well with American hops. I have an ESB I just made with wlp005 and it has a great English ester character. I have a smack pack of 1768 English Special Bitter that Im going to make the same recipe with to test it out. It is...

I have 2 sq14s and they are great. I can do 13.5 gallon boils without too much difficulty. The sq 14 is also easier to adjust down to a tiny flame than alot of the more powerful ones. That is a good thing for those 3.5 gallon batches you plan on making. It will also hold a keggle if you want...

I love 007, but it is very flocculant. I tend to bump the temps when activity is slowing down and I rouse the yeast as well. I never understood people who are afraid to touch their fermenting vessels.(I'm not suggesting you are one of these people.) Especially if there is still some air lock...

My older brother(+8yrs) brews and he got me started. He has brewed for ~6 years and I had brewed with him a hand full of times. When I got a real job and a house where I could brew, I started up. He introduced me to this forum and helped me decide on all my initial equipment. Since then...