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48816 + 150 gal = 48966 10 gal Oatmeal Stout 20 gal English Ale 10 gal Czech Pilsner 110 gal Assorted Pale Ales

Next time try Reisinger Oxygen Services in Roseland. The place is a little hard to find, but their prices are great and they are really nice people. I don't live up there anymore so be sure to pet the dog for me. The address is 113 Harrison Ave Roseland, NJ 07068. (973) 228-0188.

You need to use a calculator to covert brix to gravity and I'm a lazy man. Cost for you is $0 if you come pick it up. My wife is former USAF. Feel free to bring a beer or three to share.

Sold pending payment.

Replied.

No, this is Brix only. I bought it a few years ago, used it once and bought a replacement with specific gravity a month later.

These only cost $24 new, so it's not worth shipping. Would prefer to trade for something locally. Southern Ocean county in NJ.

Clean, lightly used. $125 shipped (USPS flat rate box) to lower 48 states. Includes mounting plate and bolts.

As a fireman in training for propane fires (scary stuff) we had to watch videos of exploding tanks. BBQ size to railroad cars being launched towards the horizon. I stopped storing propane in the house after that. I was in one propane drill and it was hot hot hot. Our backup wasn't on the ball...

I'm a retired information security engineer, but I used to be a volunteer fireman and I used to work for a chemical company where the motto was no clouds, no craters. Over my career I've worked as a cook, a draftsman, an electrician's assistant, an electronic tech, pretty much any IT position...

Thanks. I don't usually make wine so I'm not used to these chemicals.

This is what I currently do and it works. The only thing I'd like to change is kill the yeast and backsweeten before I chill and carb. That way I could have the kegs ready to go when I need a new one. Yup, I know what a BLEVE is. I go through a keg every 3 weeks, if I have to replace the...

I have a can of Vintner's Harvest canned apple wine concentrate I bought a few years ago. I had planned to try and make cider from it, but never did. I'm tired of looking at it and plan to make it as wine. The first thing the instructions say to do is add campden. Why would this be necessary for...

Whatever is says on the bottle. The last time I used it I made skeeter pee and I can smell the chemical odor. I think I'm just sensitive to that odor. I detest hard boiled eggs because they smell like sulfur to me.

I stopped using sorbate/sulfite years ago. It leaves a smell I dislike.

I've considered the immersion heater/chiller method, I have the parts I need to do it, but I don't want to mess with the sanitation, cooling bath etc. Too much work for something I make every two or three weeks.

Yeah, I've been doing this for a while. It would be nice to be able to sweeten and store it at room temp, but I guess I'll have to stay with the system I have.

I'm backsweetening. I don't add the extra sugar until it's ready to go into the kegerator. Would be nice to add it ahead of time, but I worry about what will happen to the rubber bottom if it spends 20 min in 160-180 degree water.

Has anyone tried to pasteurize an entire corny keg? I'm thinking about heating water in a keggle with a false bottom a immersing the corny for however long it takes to bring the contents to 160 and cooling using an immersion chiller. My primary concern is that the rubber on the bottom of the...

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