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This is what I love about Brewing. We all have our tastebuds that we aim to satisfy. No one really duplicates beer anymore, it's all unique!

You should be able to take it apart. Then just daisy chain from the high pressure side where the old high pressure gauge came off.

Happy Memorial Day weekend to all the regional brewers! Stay safe. In reverent remembrance.

Ok, so it sounds like a few of us are open to the idea of pairing up and starting something. Why don't we meet and possibly brew together to see how we mesh? I'm itching to start something bigger than just me. I'd like for us on this post to do a group brew. Maybe a Saturday in the early...

Agreed, the only beer that I've had at river rat that was memorable was called touch of grey, I think it was a collaboration of some sort. I know Doug at SC, I think he's hard at it but he tries to stick with a German theme that Columbia won't support. IPAs are always going to sell but IMHO...

So I used 100% silicone caulking (1/2" bead) to attach the collar to the cabinet. I let it sit for over 24 hrs and them mounted the door assembly. I now have room for a 15.5 sanke keg that I ferment with. I use a thermowell with controller to keep my temps static. I'll post more of my first...

Here we go...

Obviously you need to brew more beer with differing crushes and track your efficiency. It would make a good and delicious experiment!

Assuming ( and I know better than that) that your mash temperatures are static between batches, what temps are you mashing at? You could always mash for longer periods to increase efficiency. Finer crush will yield a higher efficiency too but you will trade off head retention theoretically...

Yes, I do 10 gallon brews that I split with whomever I brew with. The 15.5 sanke is just a tad too wide for this particular unit. This makes the 50 liter ideal.

No, I'm wanting to ferment and control temps. I live in South Carolina and it gets hot down here. This has the potential to lager in my garage. I'm just trying to see if anyone has attempted this yet as I am on the hunt for a 50 liter keg to ferment in.

I'm in

Has anyone ever tried using a 50 liter keg and a refrigerated cooler like the one pictured controlled with a PID/thermowell? I have to refrigerated cooler and am looking for the keg. I think this should yield a system similar to a jacketed glycol setup at a fraction of the price.

67 sounds average. If you want bigger brews you may consider more grains up front or late honey additions. What does your setup entail? RIMS, HERMS, BIAB, etc...

Looks like your right below 70% efficiency which isn't all that bad.

What is your efficiency regularly?

So I have this refrigerated cooler that is 16" inner diameter and a 50liter keg would fit perctly making a pseudo jacketed fermenter that can be controlled via thermowell with a PID. This is why I'm looking for the 50 liter keg.

Also, anyone know who can do sanitary welds?

Here is my latest brew day.

New to this forum. I live in downtown Columbia. I am looking for a 50liter keg to ferment. Anybody know anything?