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I have a 6.5 gallon carboy and was worried about the length of a turkey baster that I would need to get a sample of wort out with. So, I go to several stores, and finally find one that seems like it will be long enough. So I pick it up, bring it home, sanitize my hydrometer and the baster...

yeah, i had a choice at living in the "ground-level" here, but, not for me. What do you mean by direct outside access, though? Patio? I don't have one either but I'm thinking about going outside in the parking lot or there is a little designated area for grills and such in the yard behind the...

Prior to my current batch of beer, I used to old 3/4 cup of sugar with 2 cups of water (boiled) method for priming sugar. But now, I want to take a little more control over carbonation and figure out how much priming sugar I should actually be using. Problem is, I've been to four different...

some beers are better/worse at different carbonation levels. Mostly, its all personal preference, but it also amounts to the beers appearance and its feel. With multiple regulators, you can adjust each keg according to their/your needs. Basically, it gives you much more control over your...

it makes sense, sort of like a crock pot configuration, but like it says, several years later they became too impatient to stand around the stove for 3+ hours. I just don't think I could do it. :cross:

I saw someone run three beer lines off one regulator...you are just stuck with one pressure level, so if you wanted a higher carbonation level for one and a lower level for the other, it won't happen.

what exactly are you trying to make? wine is fermenting the sugars of fruit. didn't you say that you are fermenting sugar and water and going to mix it with punch? and you cannot ferment yeast, as yeast is the fermenter.

by try, do you mean beer ingredient kits or supplies?

its not that people don't want to answer your questions, rather, its that they are inappropriate and irrelevant to beer and/or wine.

why no more fuss? this is better drama than politics!

yeah...so you guys all know that saying/cliche: "theres a fine line between hobby and mental illness", it definitely applies, but there is not a damn thing wrong with that, unless you can't afford the stuff, like me. Before we all know it, there is going to be a quit hotline for homebrewer's...

i hang it over one of the blades of my ceiling fan, plenty of height so that it wont touch the ground...(no, i don't turn the fan on in order to create enough force that will drive water out the ends)

I've always thought/been told not to use distilled water, rather purified water from tap or the well or those gallon jugs of drinking water from walmart.

i'm on well water...so i use a pur water filter thing, and then boil it.

You say 60 and 80 quart kettles, so they are going to have a much larger circumference than say, a 30 quart kettle. So, do think there is enough contact between the o-rings and what-not for it not to leak? I guess I could always take a rubber mallet to the side of the kettle to make it...

Do you have any problems with blown breakers or anything, apparently...these thing suck a lot of juice! But, I just might be making one.

that seems like a really good idea, I've never heard of it before, but I would just be worried about the seal not being good enough and end up lookin like Foghorn-Leghorn --->crispy chicken!

I've got glass carboys only because when I started homebrew it was recommended by my LHBS (if i were in the business for money, I would too). They are okay, and good for extended fermentation. But, its a mother to take hydrometer readings, and if you do use plastic buckets, you can stick a...

That sounds pretty cool actually. I can visualize it but, depending on how many bottles it could support) I can't see how it would be under $10, if it is then I'm game. I need something that can hold at least 48 bottles, and the less space it takes up, the better.

Sounds like someone is about to make it big!