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Not sure whether to put this in DIY or here but: Looking at a build and was thinking about boil kettle height. Gravity feed would be great but I have to recirculate for my HLT anyway (it's electric) which means I need a pump there to begin with. However, I like the idea of eliminating the...

So I'm not quite ready to build a complete system (although I am getting a concrete pad poured on the side of the house in preparation) but I am starting to get components together so I can experiment with them prior to deciding to use them in a build. Does anyone have any suggestions for...

Hmm. So far they've shown: -almost losing an entire batch to a broken bottler -having to dump a lot of beer due to having the wrong bottles at bottling time -having a glue spill that takes hours to clean up -minor mistakes with recipes that required later adjustment Sounds like one of...

1) Consolidate the brewing rig in one location and mount it permanently 2) Finalize things like wort lines, connectors, HLT recirc and chiller plumbing 3) Get a 15gal Boilermaker to replace the motley collection of pots I have now 4) Plumb a natural gas line to replace the propane tank

Indeed. Take a Boilermaker 15gal pot. At .023atm absolute pressure inside, there would be 2800 pounds pushing on the bottom of the pot alone.

Well, any show like this will not be successful if it appeals to only one (narrow) audience. Heck, I'd like it if they'd spend a show talking about the grain bill, mash temps, water treatment, yeast management, fermentation temperature profile, filtration etc for one of their beers. And the...

Nope. But abandoning hops for parsley is pretty out there; many would not even consider that beer. And imagine how bizarre a "true lambic" would seem to us if we didn't know the history of Belgian brewing. Probably not, although it's an interesting part of brewing history (and has led to...

Maybe split the batch and dry hop half. Either it will work and you'll have 16 good bottles, or it won't and you'll at least learn how dry hopping contributes to aroma?

Because: 1) They state it's unusual 2) They spend some time covering production of their normal beers 3) Most people understand that reality TV isn't 100% reality. A lot of them are just like this. Lost Abbey makes a lot of mainstream Belgians, and also does some bizarre raisin...

I think you might end up with a bitter beer with no hop flavor or aroma. By that time all the hop flavor will be long gone.

Nope. The air in the system would get a bit warmer due to Boyle's Law, but since wort is incompressible it would not change temperature. It would remain at the new (lower) temp.

It goes into creating steam. Steam requires a lot of energy to form and gives up a lot of energy when it condenses. You can't have a closed system! You have to constantly be pumping the air (and steam) out of the vessel. Otherwise the pressure just rises until the new pressure moves the...

With the water temps I have, I can get 5 gallons to 74F in about 10 minutes with a Chillzilla. For the ales I do, I just oxygenate and pitch the yeast right then and there. Then it goes in the fermentation chamber which gets set to whatever is appropriate. But what about the lagers? I...

Well, one way was to pump it into big shallow pans on the roof, where it would cool faster in the breeze. (It would also give off a lot of steam, which is one proposed origin for the term "steam beer.")

Into boiling. Water "resists" going above 212F normally because even when you add energy, that energy goes into boiling liquid into gas instead of heating up the liquid. That's called "heat of vaporization." When you decrease the pressure so that the liquid is above its boiling point, it...

I just do a straightforward infusion mash, and I regularly see a 5F or so temperature spread in the mash. It's still within range of enzyme activity so I don't worry too much about it. I get efficiencies in the 80's usually. I've noticed that the thinner the mash, the more consistent the...

First off I assume you are using extract. That removes a lot of the requirements on the water since you do not need to worry about pH of the mash. Secondly if it's really a sour taste (i.e. reminds you of other sour beers you've had) _and_ it didn't taste that way going into the bottle it...

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Well, the same would be true if they gave you coal and you gave them back the ash, or they gave you food and you gave them back the . . . you know. But both of those would be considered bartering too. >Now, if I kept a portion of the beer for myself, then yeah, I would consider >that...

Any news on where Green Flash is moving to? I've heard Flanders Road in Mira Mesa, but that's just a rumor so far. Anyone else heard anything?