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I'm sure you can find bleach and vinegar? 2T of each in 5 gallons makes a great no rinse sanitizer. 2 minute contact time. You're done.

Thanks. I guess I got confused because you wrote Alibaba, the commercial site, when you meant Ali-express. No big. Thanks again for the links.

Please share some of your links on Alibaba. I personally find it a nightmare for searching. "Homebrewing" yields pages of 15 barrel brewhouse equipment. BTW, welcome! I'm next door in Shiga-ken.

It's rather difficult to get your own tank refilled here. What every one usually does is to pick up a Japanese tank at a liquor store (usually 2500 for the gas and about 5000 as a deposit on the tank). Most guys use the Japanese regulator, but the guys down in Okinawa have figured out a...

Extreme what? Don't most fridges run at about that temp? If you disable what you are calling the freezer, you've just trashed your fridge. That's how all the small mini-fridges work.

For starters, you'll want to move this to the electric forum. Yes, you can use 110, but you'll get about one quarter of the power. What you ask about "what amp does this need to be" shows that you have a very minimal idea of electrical work. Not a put down, but you need to do a lot more study...

First, you really need to recalculate all your water/liquid. You really need to just realize that there will be losses at every stage of the brew process and then build that into your water input. It's not just the trub left in the BK you need to adjust for. I personally let my wort sit for at...

I've got a batch a porter that in now gushing upon opening. I kept thinking infection, but it tastes fine ( when I can save some!). You post leads me to conclude that a combination of bottling a little too soon (didn't check FG since it was three weeks in the bucket - 05 yeast) and now the...

Yep, very possible. Your beer will be a bit drier, and the long wait will kill you, but yeah, it's a real thing.

How is the beer straight from the keg? Satisfactory? Are you losing co2 in the bottling process? What is your process to fill the bottles? A little more info would help.

3 pints in two hours? That's keg level drinking! Seriously, one hour. I'm organized.:D

One usually adds the finings to the fermenter a couple of days before kegging.

Well..... the seller seems to think so......

Infected siphon hose would be my bet. Replace it. And why are you sanitizing after sanitizing? Bleach and vinegar are a great NO-RINSE combo. If you rinse, seems to me you're opeing the door for infection as well.

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No one has mentioned the fact he added nutrient to his hydration water. For my money, that would upset the balance for yeast health and cause a lag. The nutrient would best be put into the boil, not the rehydration water.

No, do not add honey to the primary to cooled wort. At the very least, add it just before flameout so it hits pasteurizing temps. But regardless, you will not get any honey flavor out of it. Especially with your hop bill.

I second the reduction of honey malt. As for orange, zest in pot 5 minutes before flameout. Then maybe more thrown into the primary after 7 or 8 days. Then rack into bottles/keg after 4/5 days.

Wait, wait. How about a guy bent over grabbing his ankles and the co2 comes out his @**. Or maybe combine it with a tiny pinwheel. Oh boy, the ideas are just flowing.

Quick search on this site https://www.homebrewtalk.com/f39/what-spraymalt-186534/