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What's the tubing size on this? Also, what's the size of the gap between the plates? I use a siphon sprayer to recirculate on my HERMS system, so I need the gap at least big enough so that any husks that get past the FB won't clog the sprayer.

For those that went with the Tramontina 126 can fridge, I recently picked up two of these and finished setting them up today. Long story short, I rewired them and bypassed the internal thermostat with the compressor being 100% controller by my ITC-310T-Bs. By adding a new power cord, I was able...

Is that the 3/8" version, or the 1/2"? My original blow-off setup used some 1/2" Eldon James high temp tubing that I was given to test. It's similar to silicone tubing, but a little less pliable. It's also kind of a pain to clean in the event of a blow-off. I ordered one of the 1/2"...

I realized this post is a couple weeks old, so you may have already pulled the trigger, but one more thing to consider is the age of the freezer. Real old freezers are built like tanks and will likely last a long time. Newer residential freezers are not built to last and will almost always...

I've heard it's the only way to serve an "Oh the humanity!" Helles or a Hindenburg Pils.

That's pretty sweet too. Good to hear it's holding up. Mine is a HomeFlex 11-050504, about $15 via Amazon. The main body is kind of thin, but I think it'll be fine as long as I don't drop it. It's reportedly made out of 304 stainless. I soaked it in PBW followed by Star San to passivate and...

I thought I'd post a couple pics and some info regarding my new draft line cleaning manifold. It involves some of the newer threaded post fittings from Brew Hardware. I used these along with a CSST distribution manifold and a camlock fitting to make a cleaning manifold. I just used it for the...

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Woot has the model C system for $189.99 today. I've never used the Pico, so I have zero experience. It almost seems like the solution could be to hijack whatever does the verification part and point it to your own database where you could add your own recipes and such. That said, it probably...

It's kind of hard to say for sure based on description alone. Usually it literally comes across as a hot character at lower concentrations. If it gets really high, it can literally smell like someone opened a container of paint thinner or nail polish remover. At the ferm temps you cited and...

I hope I'm wrong, but I swear I remember in previous years the status sitting on "verifying results" for up to a week. That said, I'm crossing my fingers that I'm wrong and results start popping up later today and over the next couple days.

My first attempt at kettle souring didn't work either. I tried doing it in a carboy to avoid O2. I also used a car battery heater to try to maintain a gentle heat. It didn't sour much, and I suspect the battery heater got too hot. What I do now is take it up to 170F to pasteurize, then chill...

+1 for kettle souring rather than dosing with lactic acid. The end result is more complex IMO. Re your rose petals, make sure they weren't grown with any systemic poisons (e.g. for aphid control).

Brewed a Pinkus Hefe clone a long time ago and named it "Two in the Pinkus, one in the..."

This. Put the fruit in secondary, 1/8 teaspoon of potassium metabisulfite dissolved into 1/4 cup RO water poured over the fruit, and leave it to off gas overnight before racking beer onto fruit. And definitely don't rack until primary is done (give the yeast a chance to clean up after themselves).

P.S. It is possible to over-chill. That happened on a different occasion. One beer, pre-chilled to about 42F, transported about 20 minutes, jockey box packed with ice. The beer came out way too cold that time. I ended up removing quite a bit of ice.

Ideally you want them at least partially chilled. I'd guesstimate 65F is about the max. We used my first one I built at a fest last year. All but one beer was stored cold overnight and was delivered to the fest at about 9am (fest started at noon). The warm beer was transported a couple hours...