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I got a buildup of it after several brews/ferments. Now I hit it with some Barkeeper's friend whenever I feel like it to clean it off.

And can anyone confirm if the threads on the V3S stainless part for the black spout piece are outer threads (male)? And I assume they seal with an O-ring?

Anyone have some video of it in action, particularly the "creamer" function?

See answers above

Interested in these as Vent-Matic has all but disappeared. No updates, no e-mail responses, nothing.

It largely depends on ambient temperature. Right now my BIAC is in my garage so it swings from high 40's to high 80's throughout the year. I think I posted earlier in the thread that the coldest I could get the TK-2000 water temp was 39* in the garage which was right around 90*. Keep in mind...

That system is just amazing. Definitely the next homefront of brewing setups for micro and nano brewing.

Right now just opening the garage door. But moving in about 6 weeks and plan to install a big stainless mixing bowl upside down with a hole cutout and tubing routed to a fan to the outside.

It's a random lottery this year? Was planning to enter and sign up to be a member but don't really want to do it if I won't know if I can enter or not.

^Forgot to clarify I also use the butterfly for the bottom two bottom two ports also. The stock ball valves work great for throttling the pump and for entering the jacket.

Agree with everything said by limulus. Keg racking hose is good in theory, but will get clogged easily with loose pellet dry hops even after cold crashing. I just use a 1/2" silicon hose now. It's also 10x faster. I also don't use a water pressure regulator but would not advise against it, it...

For that matter, anyone have some info on Liliko'i Kepolo?

Wow 3711 is no joke. I fermented at 71 for 10 days and bumped to 76 for 10 more days. 1.072 OG, 1.001 FG with very little alcohol taste. The Rye shines through with a wonderful spice. Excited to get this one carb'd up and some time underneath it, think it will only get better.

For anyone familiar with this recipe and/or 3711, is there any reason not to ramp up the temp in the 2nd half of fermentation to help the yeast clean up quicker or just let it chug away at 71°? Pitched at 64° into 1.072 10 gallons, 10 days into fermentation now at a rock solid 71°, wondering if...

Marked for my next attempt :mug:

As someone who never had a ball valve on the lid in the 10+ brews with the BIAC, I finally did it simply to pressurize and purge CO2 after taking the lid off to dry hop.

By the way, did anyone else see that they are now building BIAC setups up to 10bbl for microbreweries that will be able to withstand carbing pressure? That's a game changer IMO - Heat, mash, boil, ferment, carb, and serve all from the same tank. With 4-5 of them you could easily support a brewpub.

Pumpkin beer on November 19??? I'm almost annoyed that I brewed two 10 gallon batches this year...ran out of kegs! I also intend to buy the vacuum safety valve at some point, just in case. Glad to see your All-in-1 came out safe though. I've been meaning to get a custom Jaybird false bottom...

For those items that are typically shaped like the above, how do you handle soaking/cleaning them with PBW? On my old 3 tier setup I'd fill the HLT with PBW after each session and do it that way, but now that I BIAC I don't typically have anything I fill with PBW for more than a gallon anymore...

I bought the same pump as OP and I don't think it would be a problem to reach 3-4 feet at all.