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I haven't seen one. But teflon tape is meant for tapered pipe threads where the threads and the taper make the seal (wedging itself in). Its not for straight pipe thread (yes it exists) where an o-ring/gasket does the sealing. Plus, teflon tape is more a lubricant then a sealant.

Oh, planning on using Coopers carb drops, will there be enough yeast left over to carb?

I got ultra lazy. I have 2 beers I brewed in mid July one is still in primary, other in secondary (dry hopping) Both ales, nothing special and been sitting at 64F. Is it too late to bottle them? They are small 1 gal batches, so its no great loss to toss, nor to bottle and its not right...

Just a FYI, one should backseat the valves (open all the way and firm open) on the bottle. They can leak through the stem. Its rare, but I have seen it a couple times. As far as submerging, the only item I'd be concerned with is the gauge(s) They usually aren't sealed to atmosphere. (unless...

JLem just said what I was thinking. If its the same off flavor in all the lagers and ales, I'm thinking cleaning/sanitizing supplies or equipment related or (water?). (but I'm just a newb)

Saves me the trouble of 'putting in a dirty glass' :ban: Might use it for prechiller and/or bath then

I might have read it wrong, but somewhere I thought I read that if you did no sparging and only took the mashing water, you would have low efficiency, but a high OG. From what I gathered, the efficiency is getting all (most) the sugar out, and for a big beer maybe for go a little efficiency for...

Just thinking outside the brewpot here, but anyone ever tried dry ice? Just toss it into the wort (stand back!) Its just frozen CO2, so it won't water down the wort. Though aeration might be another thing.

LOL! I was the other way around. (though a little research, figured there wasn't much a diff, if any) Its just 'spices' in cooking. Plenty of substitutions and 'close enoughs', said the newbie

SS Spring inside

The rye was AG, the SMaSH was extract. (was in the OP) I'm not *that* concerned with color. But does taste follow color? Will a darker extract (or even AG) have a maltier/caramel flavor by default?

I've seen odd guidelines. Like pitch at ferm temps (kinda makes sense, but feel that rule of thumb is for liquid yeast) For dry yeast the packets almost always (at least the tones I've used) say to rehydrate at around 90F. So if the 90F doesn't kill them, why can't I pitch at less then...

I've brewed a couple 1 gal batches that after brewing missed, by a LOT, the color. One was a AG rye (1/2 rye 1/2 2-row) Other was a light DME SMaSH. The rye, going into primary was *green*, but I attributed that to the rye. It mellowed out a week later but still dark. The SMaSH, only...

Thanks a bunch! Pretty much what I figured (though wasn't sure about the ferm part of it, but that explanation makes sense.) Won't bother saving the flame out hops to dry hop a week-ish later (especially for a 1 gal batch)

I'm doing little 1 gal batches till all is dialed in, and a happy recipe or 3. Can I dry hop in primary or is racking to secondary a better route? If I can with little or no effect, should I wait or is it ok at pitching? (or when the violence is over and its just mellowing; visually or via SG...

Not really. if going into a commercial/public place, yes. If charging for the service or end product, yes. Now your home owners insurance may object. You could get the welds x-rayed or sonic checked and pressure tested and get a cert for the job.

I've read that the steeping grains don't add much, if any, fermentables. They obviously add color. But how much impact do they have on flavor? And on the flavor theme, to get more a caramel malty flavor, better to use less grains of a higher lovibond or more grains of a lesser? and is it...

Portland Brewery. A nice little oasis in the middle of a s-hole area. Spent 5 weeks there in the cold rain in March. THE fireplace is a nice touch. Great food and beer. (just wished they still made the Zig Zag. anyone have a recipe?)

Poor judge. Get him off the table.

I dunno. Maybe I'm in the minority, but I seem to have a lot of beer bottles laying around. Yes I buy them, but they come filled with beer I like to start with. A home brewer starting out that doesn't have bottles around? Is there such a thing? You have about a month to drink enough bottles :)