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8-9 is what i am hoping for. 4 on tap and 4 lagering!

Thanks for the code. I've read through that link, but did not find that specific unit. Surely someone has this unit and has assessed capacity?

Hell of a deal on a new 14.8 Chest Freezer at Home Depot. HOME DEPOT Maytag 14.8 cu. ft. Chest Freezer in White Model # MQC1552TEW Internet # 202867507 $359.10 /EA-Each Does anyone know the Corny Keg capacity of this model? Looking to upgrade my serving/storage tank.

Sanitization? Do I just run the pump the last 15 min of the boil, and pump water from the valve back up through chiller? I give it a good scrubbing prior to brewing - clean to the eye. Put the entire chiller system in your boil the last 15m. I recirculate as well to sterilize my brew...

I'm brewing 10g batches, splitting into 2 carboys for fermentation. I've been doing two starters (usually experimenting with different strains). Wondering if I wanted to do one large starter, how would it be best to split the starter in the fermenters?

bump....would like a few opinions before I make a purchase.

Groundwater temps in Texas are...well, warm. Since I moved up to 10g batches, my 30' immersion chiller (with recirc arm) is just not keeping up. Pumping city, followed by ice water takes me close to an hour to cool to 68. I either need to A) buy/build a bigger 50' imm chiller B) go...

Brewed an American Wheat a few weeks ago - fermented and cold crashed then transferred to a secondary. Yesterday I introduced over 6lbs of fresh Fredricksburg peaches to the party. A quick boil of the peach followed by an ice bath - removed the skin and pureed the peach flesh in a blender...

turn the manifold upside down and you should be good to go.

Looking to build a custom IC. Anyone know a good place to source 3/8" copper tubing?

Chilling is the worst part of my brew day. I make 10g batches. Current set up is: 30' Copper Im Chiller (3/8) with whirlpool arm. I have two march pumps, one whirlpools the wort, one pushes cold liquor through the chiller. Also, I live in Austin - Sunday's brew session was close to...

Brew 10g of an American Wheat, split in 2 fermenters. Great fermentation, in my ferm chest. I hit my attenuation and FG, so I pulled the blow off tubes and replaced with stoppers. then did not adjust temp to cold crash. I must have had a bit more fermentation, because when I checked...

Technically, I'm trying to figure out how to not buy another pump, and not have to move kettles around for a gravity drain...which gets tough with 10g batches. That said, I'd be a lot cooler with a second pump, and I'm sure it would come in handy.

I've got a question about the theory behind fly sparging. I've always been taught to match the inflow rate of the sparge with the outflow rate of the wort to the kettle. (Slow, so you don't collapse the grain bed or create channeling). Here is my theory question - if you have a slow outflow...

Before I caught my 6am flight for business this week, I cranked down my ferm chest to crash my ipa. Did not replace the blow off tube because i am stupid. I sucked back about 1/4gal of star-san/nasty blow off solution (at least). Interestingly enough, it looks like most of that crap...

Let's see. Fresh Vial. Pitched about 1.4L Starter grown up over about 20hrs. I was mashing in a HERMS system, with an inflow and out flow temperature gauge and a gauge in the vessel than contained the heat exchange water. So unless all three termometers are jacked, I think I am measuring...

Ambient Standard gain bill. Mostly Pale Malt.

Need help. I can't figure this one out. 13 days ago I brewed an IPA. Mashed at 149. All grain. OG 1.061. Pretty standard recipe. Made a starter using WLP001. Oxygenated the wort for about an hour using a airstone. Pitched, fermented at 66, ramped up to 68 over 4 days in a...

So 2w ago I made two batches - a dry stout and an irish red (bring on st. paddys) 6g batches, made a 2L starter with two vials of WLP004 - Irish Ale. Pour 1L of the starter into each. Both were reasonably oxygenated. Fermentation profile was supposed to be 64d ramped up to 72 during the...

From what I have read if you bag your hops, you want to use a large bag to maximize the surface area/water flow around your hops. If the hops are balled up into a small sock, they are not as exposed to the boil, thus AA extraction drops. A BrewStong show estimated well under 10% loss with...