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I continue to use my swamp cooler through to "secondary" (I don't secondary often, mostly long primary) to help crash cool. A couple days before I'm ready to keg or bottle I chuck as much ice and ice bottles as I can fit in there.

So starting with 800ppm and diluting it with 20l gives a final solution of 20ppm, correct? (yes, it is volatile, comes with severe warnings, cautions, legal terms of use, etc... kinda like O2 actually...)

Believe me, I wish I could get starsan here. I've looked. I've tried contacting a few vendors but the price of importing even a small amount is completely ridiculous. One of the other guys on this forum suggested I contact local food companies and brewpubs and the most common sanitiser seems...

I'm getting fresh stock of Chlorine Dioxide next week straight from the company that produces it so it will be as fresh as possible. It comes as a 2000ppm solution (this one here) What dilution do I use to make a no-rinse sanitiser from this concentration? I've heard that 4ppm is...

Sorry for the hijack, but I need to redo all my tubing as well. Would these QD's work fine together? Body Insert I'm not planning on using pumps for the foreseeable future (2 or more years) so I don't think I need to worry too much about flow restriction. Or is flow restriction a problem even...

Yeah, I pretty much realised it was on a limited lifespan but at least there's storage space for now. I'm going to seal all the edges up with silicon sealant and paint the exposed sides with a epoxy sealant. That'll hopefully at least buy me some time out of it.

I've recently redone my kitchen with melamine and I had a whole lot left over so I turned it into a brewstand/cupboard thing which I plan to use to store my brew equipment in as well as to brew on top of. The problem is, how do I weatherproof it so it doesn't turn to mush in a few weeks...

OT, but... True as far as I know, but couldn't some of the trichlorophenols already have formed during the mash? And boiling after they've been formed wouldn't boil them off? True. Chloramine can be removed by metabisulphite, Vitamin C, Activated Carbon Filtering or superchlorination...

I made a batch of this on the 7th of November 2009. The last three bottles (finished at the start of this month) were extremely acidic. Rest of the batch was fine. What could have caused that?

What Catt22 said. My brewing history includes 3 batches which I thought were awesome and all BJCP folks thought were disgusting. Don't think BJCP was around all those years ago :p

Just pitched this one. I substituted Southern Promise for the Target bittering hops and fuggles for aroma. I love Fuggles, and Sourthern Promise is roughly the same AA as target anyway. Since it's a variation from the original, I'm going to call it "Pride of Raubsville - The Vuvuzela...

I have 2 no-chll cubes that I use. The one seals properly and contracts whilst the other looks normal after the cooling has occurred. I can only assume that while the one seals properly the other doesn't.

I'm planning on brewing this up on Sunday. SWMBO might have other plans though, so hold thumbs! Also, I'm subbing a local hop for bittering (switching Target for Southern Promise) since I can't get Target easily and Fuggles instead of East Kent Goldings (I have in stock). Will post pictures...

Anybody here have any thoughts to Chlorine Dioxide as a no-rinse sanitizer? It's the only no-rinse I can get from my LHBS. Used it twice so far and it seems ok, but that could be luck. Also, isn't chlorine bad for stainless steel? So should I really be using Chlorine Dioxide as a sanitizer...

Just sitting and thinking, is it possible to reduce deadspace in my cooler mashtun by placing the braid in the corner and slightly raising the opposite corner while lautering? Like so: My thinking is that by placing the braid against the side while raising the opposite side slightly it...

What about those of us that don't have the ability to chill the entire keg? I.e. this type of setup. How does that affect the amount of gas absorbed by the beer? My beers also seem to be very foamy, but not gassy (does that make sense?)

Since you've already sorted it out... Move to Mexico, let border patrol keep him away from your brew days :p

In summer I move my cooler into the sun as soon as the right temp is hit. This seems to keep it at that temp perfectly for a long time (~90 minutes is the longest mash I've done and the temp was still spot on). I also put something heavy (~25Kgs) on the lid cos the lid is old and busted and...

Why not simply sparge with a decent amount of water and boil for 30-45 mins before any hop additions to drop your volume?

7 hours start to finish for me. Im slow.