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+1 on conical. I have a CF10, and love it. My problem, however, is upstream from there. Also agree on rate, and try to manage this. By using a pc, a slow transfer rate also provides a lower arrival temp in the conical. I'm a little dense at times, and not quite sure I understand your...

First point: Hulls can help keep a false bottom from plugging in the MT when using wheat, oats, etc. I appreciate that trub/hops material is quite different than MT material, and thus hulls may not be able to provide the same type of permeability enhancement, which is why I am looking for any...

Ok, I was a little vague with my language. I meant sticking the plate chiller (if transferring directly from kettle through the chiller) or sticking the hop blocker (if trying to use one of those). More background. I have always used a hop spider and with good results vis-a-vis transfer issues...

Not my intent at all. I was thinking of using them in conjunction with a Hop Blocker. They would never reach the chiller.

There's plenty of discussion about the use of rice hulls to successfully prevent stuck mashes, especially with wheat and oats, etc. But what about their use in the boil kettle to prevent the sticking/plugging during the transfer of wort to the fermenter (e.g. in plate chillers or hop stoppers)...

If you read a lot on this site, you may get a misperception that many people have big rigs (e.g. 3v x 20+ gals.) and are brewing at least once a week, if not every other day! It seems that they always have just finished brewing one beer and are already milling grains for the next creation. This...

Reminds me of when I was a real nooby brewer several years ago trying to make my first batch while living in a certain Middle East country. A kitchen job, with only the tools at hand -- certainly no LHBS! I thought I had it all well planned, even overplanned (if that is ever possible) as it was...

Yep, shipping enviro is the real wild card for viability during the shoulder seasons if you're in areas that can have warm/hot spells. I'm erring on the conservative side on a batch right now for this reason (Wyeast, mid Apr), and upsizing my starter. Little downside in doing so.

I've tinkered with something like this device with some spare parts around my shop, but found that it was very difficult to get the hops not to get stuck, like from the get go. No amount of tapping and banging or blasting CO2 down from above would get them to release. Maybe there's a better...

The more HB you drink, the more sense it will make :bott:

+1 IslandLizard Also, the very process of opening the lid will draw in air no matter how carefully done.

I'm having a hard time visualizing this, as the concept works off of a displacement process, which use gravity...

Thanks, sounds like a good plan. That's certainly a lotta hop! Look forward to seeing your video, and maybe your recipe as well if you don't mind sharing...

The brink concept is interesting. I saw the video, and wonder whether you need to slightly "overflow" when filling the site glass with wort to eliminate all air from the system. (The video stopped short, but this may have been just to avoid making a little mess for the video). Also, when...

I've had both the SS DCs and the plastic ones, and after a few years of using both I find myself greatly preferring the plastic ones (with male flare, not barb). They are lighter, much cheaper and (IMO) easier to connect than the heavy SS ones. The ones by CM Becker have a great reputation, and...

This reminds me of a friend of mine who put in a small tomato garden (at his wife's "suggestion"), then he got this book and realized a lot of it was "him": The $64 Tomato: How One Man Nearly Lost His Sanity, Spent a Fortune, and Endured an Existential Crisis in the Quest for the Perfect...

I like the concept, but aside from the weight on the lower hinges and the ability to "stop it at the top" (i.e. how do you hold it there when open, if not resting it against a wall?), this of course requires quite a bit more space behind the Keezer.

I'm not wishing to pour cold water on American manufacturing, but just because it says "Made in USA" does not mean that it cannot also be total crap. The US has lost a lot of edge in this area over the past 40 years or so, and while many companies are good/great (and in home brewing, I really...

Brewing/kegging has generally had an opposite effect on me versus many here. A batch (10-12 gals) is a major piece of time and work (for me): procure ingredients; yeast starter; clean and sanitize (3 kettles, fermenter and all the many various ancillary parts); long brew day; more cleanup...

Bottom Line: Note what companies say in their warranties. But pay much closer attention to how they treat customers, regardless of what is written.