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Homebrewdude is complaining that the spike spray ball does not clean the upper end of the fermenter (and lid). His pic shows the krausen ring at the 11 gallon mark whereas the spike pic shows the krausen ring at the 6 gallon mark. Question for Spike: Have you done CIP testing after a 10...

2206 is my go-to lager yeast. It is very reliable and usually ferments out in less than 2 weeks.

I would get some 34/70.

Some unsolicited thoughts: My friend owns a 3 barrel brewery. He powers it with three 5500 watt elements running full blast. A very nice boil with a reasonable evaporation rate. Each element has a 30 amp gfi breaker and a wall switch. Simple. I am not sure a RIMS will be all that effective...

I think your theory of the smaller batch being kept cooler is the likely culprit. The smaller batch is 18% smaller than the larger one with the thermowell. Stainless would also conduct heat more readily than plastic.

Recently downsized from 30 gallon to 10 gallon batches. Still dialing it in...

Personally, I never have cleaned anything on the gas side of my dispensing system and I seriously doubt if pubs would either.

Once you get above 1 barrel - rims or herms is really not practical (too much thermal mass relative to wort flow). At 1 barrel you can use rims or herms to maintain temps.

There may be better valves out there but ultimately you will have to titrate to the pressure measured on your pressure gauge.

22C is 71.6F and the wort temp may have been higher. I think your off flavor is fusel alcohols.

I'm sorry if I am hijacking the thread but those of you that condition your malt, do you have problems with your mill rollers rusting?

Great yeast. I usually ferment at 62F for 96 hours then let the temp rise to 68F for 2-3 days and then keg.

Buy this at your local farm suppy - about $12 a gallon. Works great on beerstone. I also rinse my corney kegs with it. http://www.stearnspkg.com/consumer-brands/farm-sanitation-products/item/130-sterosol-milkstone-remover-and-acid-rinse.html

The temp in the mash is the mash temp. There will be a small gradient between the temp of wort entering the mash tun and the temp of the mash. Every system is different. You will learn your system and likely set your PID 1-3 degrees higher than your desired mash temp. Personally I control...

I have a 3-pole bussman distribution block (16021-3) rated to 600 volts, 175 amps. Line wires 2/0 to 14 gauge and load wires 4 to 14 gauge. I also have some gould fuse blocks (20307) rated to 250 volts, 30 amps. The fuse blocks are new but the distribution block is used (excellent condition)...

In my system, I can measure HLT temp and temp of wort just past the exit of the HERMS coil. These temps are always within 1F. My coil is 25 ft long. Once the temp of the wort is equal to that of the HLT, adding length does not improve heat exchange. A longer coil adds cost and more...

My chloride level is 2 ppm and my sulfate level is 1 ppm. I add both CaCl2 and CaSO4 to my brewing water to achieve about 50 ppm for each anion. So I do have room to use sulfuric and/or hydrochloric acid. At what point would phosphoric or lactic acid begin to affect flavor? I would like to...

My well water has high levels of bicarbonate (246 ppm). I have been using slaked lime treatment successfully for over a decade. This drops my bicarbonate level to a more manageable level (51 ppm). I still have to add acidulated malt to my lighter colored beers. My question is this, if I...

50 ft coil is overkill. You will do fine with a 25 ft coil.

Nice work!