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Here's the inside showing the cold plate and plumbing.

A couple years ago I posted about my first jockey box build. https://www.homebrewtalk.com/forum/index.php?posts/7233842 I just finished up my second jockey box build so I figured I'd add a couple pics. This one uses a brand new, but vintage-style Coleman cooler in matte black. I really dig...

Yeah, that's a customer that "doesn't get it". Kinda funny, I've had three recent bad experiences with the handling of packages sent USPS. One purchase from Amazon was shipped from California to Utah, by way of Tennessee. The second was a t-shirt shipped from The Bruery in California to Utah...

+1 what mabrungard said, you need some salts. Take a look at some of the famous brewing water profiles and use one that's appropriate for the style you're brewing.

This, just leave it. It does no harm and as ShareBrewing said, provides protection over the long haul.

OP, did you try bubbling CO2 through it, and if so did that help?

Here's a pic showing how they look a lot alike. Right-most is an original VM, then an Intertap, another original VM, another Intertap, and a stout faucet in the back.

Yeah, I know what you mean, they're not a perfectly round cross section. FWIW, I have a total of seven faucets branded as Vent-matics. Three are the original good ones (circa 2005-ish) and the other four are v1.0 and v2.0 from CHI a few years ago (aka the ones that have given VM a bad...

P.S. If you have a good plumbing store they'll probably carry them. Lowe's and Home Depot may as well. Look for Size#204 = 3/8 ID x 5/8 OD x 1/8 CS. That's probably the easiest and cheapest way to do some test fitting.

I doubt it, should be a standard size. The HBT thread below references some McMaster part numbers. The official Perlick part number is 67933-1, but I think they're just a standard buna-70 o-ring. Looks like they can be found for around 30 - 35 cents, but most places will probably charge you...

Found on another brew forum, apparently the Perlick one fits it, https://rapidswholesale.com/catalogsearch/result/?cat=0&q=8P146

Brett alone doesn't really sour. It will give you funk (barnyard, horse blanket, etc.) but doesn't really produce much acidity unless exposed to quite a bit of O2, and in that case it produces acetic acid. That said, I don't really have much experience with cider. The brett would likely...

Ha, that doesn't surprise me about not dumping beer and that explains some of my complaints. Re charging extra, I'm ok with paying extra for an aged beer if it's done well. I mean it costs money to age a product that you can't sell for x months/years...not to mention having to pay for your raw...

I like the potassium metabisulfite method myself. Just seems like it retains brighter fruit character compared to pasteurizing. My process: Wash and dry fresh fruit then I freeze to break down cell walls. The day before you're ready to rack onto fruit, transfer the fruit to your sanitized...

Resurrecting an old thread here. I think I owe pwkblue an apology. I used to be real big fan of Epic. That's changed a bit the last couple of years. I still think they make some great beers, but I've also seen a lot of inconsistencies that pwkblue speaks of. I noticed it the most as Epic...

+1 what sandyeggoxj said. If you had your exchanger (coils?) submerged in a 32F liquid, it would probably work ok for a couple beers, but the incoming room temp beer would be warming the liquid faster than the fridge will be able to cool it back down (the BTU issue). Kegs served on jockey...

Yeah, six days in the fermenter was too condensed of a schedule. Even though you hit your expected finished gravity, you still have to give it time for the yeast to clean up after themselves and for things like sulfur to dissipate. Two weeks is usually the minimum amount of time I'd give...

My favs in that area, The Bruery, Noble Ale Works, and Bottle Logic. If you're a foodie, Anaheim Packing House is pretty cool. It's basically a large food court minus the fast food chains. Umami Burger is right next door as is Anaheim Brewery (most of their beers are decent).

In

First I'd recommend reading Michael Tonsmeire's book, American Sour Beers (https://www.amazon.com/gp/product/1938469119/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1938469119&linkCode=as2&tag=themadferm-20&linkId=7MFVKA4HRLQNC6WV). Milk the Funk is also a fantastic...