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I bought one of these from MoreBeer (sorry John, it was before you had them), I can answer most of your questions: - Inner diameter is not the same as the 525, bowie bottler will not work. It's smaller, the bowie will not insert. I even tried with just one set of o-rings, no luck. - I have...

jholen is correct, the knob on the side does read in LPM. I suspect it's not actually correct, as it seems that lots of variables (like size of holes in the stone, depth in liquid, length of tubing) would affect the flow rate. It does give me something repeatable at least. I've attached a...

mfl is male flare fitting. 1/4" MFL is the standard one used for CO2 and serving setups when modular setups are used. I used it on my O2 system too. It's not standard for O2.

I use exactly that. Only difference is I use the stone on a rod from Williams Brewing so that I can hold it down at the bottom. I added my own MFL to it. I used 1/4" PVC tubing from the HBS to make the connection. Very difficult to get it on the barb, but I got it on there eventually. Works...

I need to level up before I get the dual-triple decoction ability. With any luck I'll be able to make porter soon!

I do not think you could use a herms system and a mash mixer together. I use rims, and if I stir my mash even a little while recirculating it quickly plugs up my SS screen completely and flow stops. I can't think of anything that would keep that from happening, though maybe it would work...

I use a setup just like that and it works great. 20cf tank that I got locally for $60. The hardest part was the barb fitting for the CGA-540 regulator, as all the ones I could find had threaded outlets - but it looks like that one has a barbed out. Go for it.

I've successfully bottled two batches of sour, and both times I added champagne yeast with the priming sugar. Both carbed up nicely in about 4 weeks, but that may have been slowed by cellar temps. For one of the two, I split the batch between bottles and draft so I got to compare natural vs...

I got around 18 kegs out of my last 20# tank, including carbing with CO2 and pushing from vessel to vessel on pressure and purging kegs and carboys before use.

If it's fully carbed, you can definitely remove it from the gas. It'll stay carbed even with changes in temp as long as your keg does not leak. I like to condition my IPAs and APAs cold because it gives me a clean, crystal clear beer, but you'll be fine either way.

Irregular, those are great for one-day things like picnics, but there is no way to keep the pressure constant and therefore the carb correct without a regulator, so that kit would not work for this application. You'd need this one...

There is a great option for you, if you're willing to shell out another $75-$100. Here's what I'd do: Carb the beer warm, outside the fridge, with your 5# tank. This will require higher pressure than it would if the beer were cold, but it'll work just as well. Once you've got your desired...

There isn't a good way to strain going into the bottling bucket because you need to minimize oxygen contact with the beer. Instead, try to leave the trub (the name for the hops, break material, and yeast at the bottom of your fermenter) behind by racking a little off the bottom. Once it's in...

The hops don't actually "dissolve." I'm assuming your using pellets - they'll break up, but the munched up hops will still be in there. Plenty of people just pour everything in the pot into the fermenter, and I did at first. It won't ruin your beer. Depending on pitching rate...

There are many advantages of a full boil, from changes in the way some reactions happen to better hop utilization. If you have the space, do a full boil every time. Once you start to figure out how much evaporation you get, you can start with more in the pot so you end up with the right amount...

There are two versions of this cooler, one with a drain and one without. If you have the one with the drain, you will see the spot where a bulkhead is meant to go. It allows you to lower the drain to even with the bottom of the cooler, so you don't leave much behind at all. You should note...

This is the Boston Wort Processors, I guess I should mention that.

Yea, there was a table with some standard ingredients for each team when we got there. We got to see those right away, and they were pretty diverse. At a specified time, the "secret ingredient" was unveiled and we had half an hour to come up with a recipe. The ingredient, dried fruit, had to...

Made a wonderful quad a few weeks back when our HBC did an "Iron Brewer" competition where the secret ingredient was dried fruit. We used cherries and raisins in the boil, and soaked the cherries in vodka through primary and secondary and added the mixture at kegging. The results are really nice.

I just did this, albeit at 110v. A quick PN change should help you though... Here's what I did: - Bought dual-stage love controller. You only need a dual stage if you're both heating and cooling. In my case, I do some pre-boil souring and make some saisons, so I wanted to do both. The...