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79.5 gallons to simmer hole by my calcs. 110 gals for the whole pot not considering the hole.

Wow. Since I am in the hospital right now celebrating my 6-hour-old daughter's birth, that comparison is just way too real!

LOL, that one is funny. I've hear quite a few people describe anything that is not BMC as "like guinness." But a lemon corriander weiss might take the cake.

I don't know if you've checked out this thread yet https://www.homebrewtalk.com/f51/hopster-hopscreen-157529/ It's a vast improvement over the PVC/bag style screen (no disrepect to 'da Man sparky!). You get full boil circluation, no matting and clogging of hops, and a very wide mouth to make...

Dude, that's a darn good point! That's by far the easiest way to figure out and compare efficiencies of different coolers....thanks for sharing.

I have probably 4-5 cases of 12 oz bottles, along with 6-packs and case boxes for transporting them. I'm looking to swap any number of these (all, some, a few, whatever) for some 22 oz bombers or similar. Obviously you'll probably take home more bottles than i will; we'll just come up with...

Quite true. I was thinking of immersion chillers earlier in the thread. The big difference between an IC and a CFC (in terms of heat dynamics) is that in the IC, a lack of wort movement means that you'll have cooler-than-average wort right next to the chiller, reducing the temperature...

Your post is for a counterflow chiller, right ajdelange?

That's a pretty sweet explanation, Deaf. I have to admit it's not intuitive, as i would guess that the 2 parallel chillers would be faster. The "intuitiveness" of this may relate to the likely faster flow you'd get in reality, as you point out. I'll have to think about your equations a...

i've got a chiller to trade for it.

By the way, DampRid is calcium chloride, which can be purchased much cheaper as ice melter. I get 50 lbs bags of it to use on my driveway, then throw a tub of it in the keezer too.

I don't know what a teg is, but cyser is a subcategory of mead. It is honey fermented in apple juice.

I've heard that dropping slowly as you do is the way to go. But would anything suffer if i went straight from diacetyl rest temps (in the mid-50's) down to 34 degrees for lagering? The reason i ask is that i use my keezer to lager, and i don't really want to turn it up to 55 and then slowly...

Now this is an interesting thread for me. I've got a blueberry cyser aging right now. AND the apple bock idea sounds fantastic. Are there any special contamination concerns to be aware of with apples? I'm not too afraid of tossing them in, especially in a high-gravity bock that's done...

That's fantastic. But temps are just temps, right? You're going to get full conversion anywhere between 148 and 158 as long as you mash long enough. So i'm not sure that hitting temps exactly contributed to high efficiency. But it probably made an awesome beer.

From McMaster, item # 97525A410: 18-8 SS Blind Rivet with 18-8 SS Mandrel Domed, 1/8" Dia, .032"-.062" Material Thickness

I'm pleased with how this went...see pics below. I've got extra materials and will make somebody one of these or sell the materials if interested.

just curious apex, what's your plan for these?

What's your temp control in the ferm/lager stations? i see the Rancos, just wondering what the cooling source is.

i'll take. sending pm