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Thanks, Spartan and S-Met! I appreciate the advice. I think the reasonable thing to do is just get a cooler that fits the coil. That way I don't have to deal with tubing and hoseclamps, or cutting the coil. It's funny how these projects always get delayed just when you think you have all the...

I'm getting ready to brew a Grodziskie (6 gallon batch) and I can't help but notice my residual alkalinity is coming in at -291, a value that doesn't seem desirable. I've added just enough salts to meet the minimum recommended ppm for calcium, etc. I've also added 6 ml of lactic acid to the drop...

So I got all the compoenets together for my jockey box build and it appears the coil is quite snug. It looks like I'm going to have to either bend the coil a bit to make it work (not sure if that's possible with stainless coils) or perhaps I should get a few tailpieces to attach to the shanks...

I'm doing some research before I build a jockey box and I'm curious if anyone can offer advice on the following considerations: 1. Coil Length: I'm thinking either 50ft of 5/16 or 50 ft of 3/8 stainless steel tubing. Would the 3/8 be much different in terms of cooling capacity? Will either size...

Nice work z-bob, I enjoyed your thread. I may have to try your method as well. Sounds like it's pretty hard to fail at this, as long as you don't overshoot the temps.

Awesome, I'm going to give it a shot. I've been loving the Ron Pattinson/Shut Up About Barclay Perkins recipes and having some invert around will allow me to brew more historical porters and stouts. Forgot to mention I'm using lactic acid, so I've got that aspect covered. Thanks for the input!

After a difficult attempt making invert syrup on the stove, I've decided to pursue the oven technique. The plan is to bring my water to a boil on the stove, dissolve the sugar, then add the hot sugar solution to a baking dish and put in the oven at 240. Should I use a lid on my ceramic baking...

Anyone know how many degrees lintner this malt is? The data sheet on their site doesn't seem to indicate anything about diastatic power. Hopefully it can convert itself. I might get crazy with it and brew a 100% oat beer. I'm thinking Oat Malt and GNO, lager yeast, and possibly Styrian Golding...

Well, I tried both ways and it actually leaked when I didn't use the hardware connector. A star san spraydown revealed some air bubbles. Good to know there are option for leak prevention like the thread sealant or the single use washer method. Gotta watch for those leaks!

Right on! Thanks!

Dude at the gas refill store said I might be risking a leak if I double up on gaskets, and considering my regulator seems to have a built in gasket, it looks like I'm doubled up. On the other hand, the gasket on my regulator seems pretty crushed. Also, what is that piece of hardware called...

All gravy!

Thanks, Rev. That's basically what I'm doing now, except I'm using regular pvc tubing. Maybe I'll go with silicone if the soldering doesn't work out. I thought it would be cool to ditch the tubing altogether and solder hose fittings directly to the chiller.

Has anyone out there successfully added garden hose fittings to the chiller that comes with the Robobrew? I'm assuming the diameter of the stainless tubing is metric. Not sure if it would be doable to solder a copper npt adapter (along with a npt to garden hose adapter) to this stainless...

Just got a 3rd generation Robobrew (the pumpless version). I'm noticing the mash screen/false bottom did not include a silicone o-ring. Is that only featured on the version with the pump, or did they forget to include it? Seems like the edges of the mash screen are pretty sharp and would put...

Thanks for the info, Silver and AJ!

Thanks everyone. Really appreciate the input. DeLange and Brungard weighing in on my water questions? Stoked!

BrunWater is telling me to check my inputs because my water report is apparently unbalanced. I entered everything on my report except for bicarbonate, which isn't provided on my water report. Any ideas on why this is?

Excellent, thanks!

I'm about to brew Barclay Perkins 1804 TT Porter, which has a high percentage of brown malt, as well as some Amber malt, and I'm pondering what I'm going to do in terms of a water profile. The spreadsheets I'm familiar with don't have a selection for brown or amber malt. I imagine the ph impact...