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I PM'd you.

I am having a problem with my keg kettle (15.5 gal sanke keg). I recently got it but was running some tests today prior to making a batch. The problem is that once the water gets right below the ball joint bulkhead, it stops running out even though I have a dip tube that goes near the bottom...

Looking for a used 15.5 Gal keg with 1/2 inch coupler (inside and out) for valve. If none available for sale, then just a plain keg or one that has more than above. Thanks.

I am looking at purchasing an air pump to aerate my wort. I have the tubing and air stone. Does anyone have any suggestions on the pump size. They have them at Petsmart for 20 gal and 40 gal tanks (or larger). Thanks.

I was looking at a 4.4 cu foot refrigerator to fit under my bar to store bottles. I have space for a second. Does anyone have any experiance with these sized friges and would it keep two or three corney kegs cold enough? Thanks.

What is the best temp to bottle condition hefeweizen? Per directions of recipe, I fermented at 62 degrees F but no conditioning recommendation. Thanks.

Yes, my calcs came back more accurate...he was using the Rager scale. When I changed that in Beersmith, it matched pretty close.

Sorry, I meant the Special Bitter...pg119.

Yes, I checked the defaults.

I am about to do my first all grain brew using a recipe from Zainasheff and Palmer's book "Brewing Classic Styles"..the Extra Special Bitter. The recipe gives is basically for LME then gives the partial mash and all grain changes. I put the recipe into Beersmith for all grain and the total IBU...

I just travelled 75 miles to purchase a 55 lbs of Munton's UK 2-row. When I got home, i noticed the dates....produced: 04/02/08 and best by end of Feb 2009. Do you think that it would still be ok to use over the next few months if stored properly or should I drive back that far to exchange...

I have a Johnson Controls thermostat on my refrigerator to regulate the temps for fermentation. Any ideas on the best ways to have the probe? Thanks.

I need some clarification regarding fermentation temperatures. A recipe calls for 62 degree fermentation. Is it best to let the wort get to that temp then add the yeast or go ahead and add the yeast then let the temp drop? Thanks! Tom

Are there any resources out there to help with getting specific information on ingredients (ie...og, moisture). I try some of the sites where I purchase the ingredients but they dont tend to list that on their sites nor do a lot of the manufacturers. Thanks.

Ok. I have a follow up question. How to do you figure out the hop utilization if you have a kit meant for a small vol (say 3 gal) and you do a full five gallon boil? Thanks.

Update: I purchased the SP10 and I found a 36 Qt Bayou Classic stainless steel kettle for around $49.00 on Amazon. I did two full five gallon boils....works awesome! Thanks for the all the input. Tom

Ok, I am ready to upgrade to some bigger equipment to brew full batch brews (5 gal extract). I need to purchase a burner, a new kettle, and a wort chiller. I want to get something that I can use when I advance to all grain brewing. That being said, do you have any recommendations on: 1) size...

I am thinking about purchasing a bigger kettle...10 gallons that would be too big to use in the kitchen. With brewing outdoors, do you tend to have problems with insects, bugs, debris in your wort? Any suggestions to prevent since it seems to be frowned upon to cover the wort while boiling.

Actually, I only use the carboys right now for secondary fermentation. Is that still ok or should I just use the five gallons carboy since the reduced headspace? Thanks.

I am brewing in five gallon batches and accidently purchased a six gallon carboy. Is that too much airspace thus causing corruption of my product? Thanks.