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I found this thread while looking into a recipe for my first barleywine... In a potential lapse of common sense, I scaled the recipe back up to 5 gallons from the 4 the recipe calls for — more beer is better, right? I'm now realizing that the "missing" gallon of room in the carboy may be...

Plan was to just use 1/4" or 3/8" ID tubing connected to a faucet adapter. I think it'd be better to use the sink water, since it seems a bit cleaner than the water from the nearest hose outlet (which is itself a bit of a distance away). Yeah, it's being filtered both ways, but figure it's...

Due to a change in brewing locations to an area with lower quality water, I'm looking into water filtration systems for brewing. The easiest solution, it seems, would be to simply throw a filter in the line coming from my kitchen sink (I'd prefer to use the sink as a water source instead of the...

This is a decent rule of thumb, but it's not exactly 1/4 equivalence... The pressure on a regulator gauge is zeroed at 1 atmosphere, meaning that if your gauge reads 0.1 it is actually already applying 14.8 (1 atmosphere + .1) pounds of pressure. 1/4 of the gas "below" the 0 point in the gauge...

For the benefit of subsequent brewers, my (uneducated) thoughts re the question I posed - After some digging online, I found that Guinness supposedly has 1.1-1.2 volumes of CO2 when it's served off tap. After plugging those volumes in for 42 degrees, I got the following results...

I'm in the process of cutting new lines for a keezer, and am trying to calculate the proper line length for a nitro faucet. I used to get way too much head on stouts poured from my nitro system (1.5-2 inches, easily), and turning the pressure down gave a better result (~1 inch) but invariably...

If it's coming out from the output connection after you manage to stop the tap, it sounds more like a pressure issue (since it's only coming out of the output connection when the easier escape route - the faucet - is sealed off). I had an issue several months back after I dropped my nitrogen...

Thanks! Turns out I'd have to put the shanks almost at the very top, even with a 12" collar, to allow the drip tray to be flush with the base. I decided to put the drip tray part of the project off until another weekend, and build a descending attachment so that the shanks can be about 1/3 down...

Hey all- So I'm building my keezer today, and want to be sure to drill the holes for the shanks such that there's enough room to put a pint glass under the faucets. Except I left my stout faucet at my apartment and won't have time to drive there to measure it. Brilliant, right? Does anyone...

Sorry to resurrect an old post, but why two? Is the fan not powerful enough for a 7cf freezer by itself? And would you arrange them in series or in parallel for maximum output?

I found this (awesome) community after searching on Google for the dimensions of a corney keg... And finding a thread asking the same question where the responses suggested Googling for the dimensions :cross: A subsequent reply gave the dimensions, though, and I've been poking around ever since.

Not a stupid question at all - its actually a bit hotter, so you're probably correct about the measurement issue. The collected wort measured at 76 degrees in the carboy using the thermometer attached to the outside.

Pump is one of the next purchases. CFC and mash tun put a dent in the available funds... 3/8" lining for the hose-in, I believe. It's from the tubing I had connected to my IM, which is 3/8 OD copper.

The wort goes in the top and out the bottom; the hose water goes in the bottom and exits the top. Current water temp is 60... And yes, there's a pre chiller- hose goes to IM, which was in a bucket of ice; then from the IM to the CFC.

So we bought an all-copper convoluted CFC from Midwest Brewing Supplies, and are getting dreadful performance from it. Even at a trickle from the kettle, with the valve barely open, we're hard-pressed to get 72 degrees (much less the low 60s that all the CFC threads seem to report). Hose is on...

Awesome - thanks! I opted for the 70/20/10, and added some rice hulls to avoid a stuck sparge. Will let everyone know how it turns out... Mmmm

In my search for a good Guinness-clone recipe for brewday tomorrow, I came across a number of recipes that looked interesting. I ended up synthesizing them into the recipe below, and would love some critiques or adjustments! I ended up tweaking it in order to get the OG/FG/ABV numbers closer...

Ah... Very helpful, thanks! I had been operating under the assumption that the doubling rate was tied in part to the gravity, but I'm now seeing a few notes online that suggest its more dependent on volume (provided there is *some* sugar involved for nutrients). Awesome.

I have to step up to a second stage for a yeast starter today, and can't find information on how to properly determine OG for the second stage. I did a 2L @ 1.040 last night, and will be transferring that batch to a 3.5L starter tonight. Ideally, I'd cold crash and decant between stages, but I...

Given my lack of familiarity with metal working, I'd probably be buying rather than making my CFC... You note they're nice(r?) to work with, which is the focus of my concern- are there aspects of the all-copper that make them worth the extra cost? I can find a hose-based CFC online new for 80 or...