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Ha, did you get the other half bale? Truly a lifetime supply. What I want to know is what kind of machine managed to stuff it in there in the first place. It's like I have to chisel it out.

I've never had a good experience with pitched yeast being over heated and killed. There are off flavors produced as the wort slowly heats and fries the yeast. Hate to say it, but I would not waste the new yeast.

Well technically it was yesterday but I was draining the mash tun into the kettle. I stepped inside to do something and when I came back out the wort was pouring out the open kettle valve. Oops. I lost at least a gallon, ending up with 6.5 gallons of 1.034 wort. Yuck. Some quick additions with...

My only point was that for years, people were told that fat makes you fat...eat low fat foods, pasta being an example, to avoid gaining weight. To this day food packages tout "Low Fat" and "No Fat" as if that should be the deciding factor. It is misleading...something labeled "Low fat" might...

This is one of those topics that could get crazy. My 2 cents is that fat doesn't make you fat, sugar makes you fat, and carbs are sugar. Avoid pasta! Limit your carb intake, eat lean meats/chicken/fish. having said that, the only way I can drink as much beer as I want and stay fit is to run 25...

Great idea. Love it!

Get a big enough plastic tub to fit the fermenter and freeze some 2 liter empty pop bottles. Fill the tub with water and swap out the frozen bottles to keep the temp down. Some use wet towels and a fan too. It actually works pretty well.

Search for swamp cooler. They work pretty well.

Congrats on your first batch! You might try Dead Ringer from northernbrewer.com.

Oh boy. Won't that just force beer into the last keg until the pressure equalized? Could get messy. You're better off with a gas line tee.

Looks nice and organized. I hate cleaning but you gotta love the results.

You must have an understanding SWMBO if that is your TV room!

Just my 2 cents, Galaxy is a strong hop that will lend an exotic citrus aroma, but used too strongly in late additions or dry hopping I have found it to be excessively skunked or skanky tasting. And bittering with it is not the best idea, it has a harsh bitterness to my tongue. So definitely a...

I salute you sir. Nice score.

Glad you got the help you need. Not sure why the other person felt the need to keep their response private when good knowledge can help everyone.

What size batches, 10 gallon? You should get 4–6 batches from a tank for 5 gallons on that burner. A bigger psi regulator will only burn more propane. Do you have the flame dialed in with little or no yellow?

I used to use that burner and I have a gas manifold with a 30psi adjustable regulator. You can get more out of it with the higher PSI but only to a point, at some point the gas is coming out so hard the flames rise up from the burner so they are no longer touching and if you keep going you can...

As far as metal taste, soak in PBW or oxiclean for 30 minutes. Also, barkeeper's friend works well but requires scrubbing. It has oxylic (sp?) acid in it according to How to Brew.

I have this one. It is hard plumbed so it holds the false bottom down. I'm not sure how these other models keep the bottom from floating or having an edge raise up when stirring. Even so, I get good efficiency but grain bits leak around it no matter what. I've tried to use tubing cut in half...

Ouch, what happened Demon? Wife get hold of the paypal statement?