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I agree, I run the boiling wort through the system just before the end of the boil.

I find brake cleaner like Brakleen by CRC works very well removing glue residue. I wrap a piece of paper towel (just big enough to completely cover the glue) and squirt the brake cleaner on it. Allow it to soak for maybe ten seconds and most if not all the residue is gone. One warning, you must...

Stainless steel work hardens very quickly. I've had the best success using a medium speed/high feed technique. What I mean by that is use a medium or medium high drill bit rotational speed and drilling down fast to very fast. If at all possible use a lubricant, a quality cutting fluid is best...

Brewed ~13 gallons tripel last night and put it in ferm chamber to finish cooling. Pitched the yeast this morning in the midst of preparing to brew another 13-ish gallon batch (Cream of Three Crops) this morning and got called into work for a quick bit of overtime, hoping to finish mid afternoon.

I regularly make Tripels with 20% of the fermentables from sugar. I've added this much sugar to the end of the boil and added it (after dissolving in a bit of water with a bit of yeast nutrient and boiling to sanitize) on the third day of fermentation. Both ways made excellent Tripels. It seems...

I agree with everyone who essentially said don't worry about it. No two fermentations are exactly alike in my experience. The process is a product of each episodes individual differences. Don't sweat it, keep records and however the beer turns out it will be a learning experience. I'd bet it...

+1 I bought some pin locks that had the same problem And this is what I did to loosen them.

Haven't read all the responses so maybe someone has mentioned the same technique. My stone is silver soldered to a stainless steel tube. I have two 1" PVC pipe lengths several inches longer than my oxygenation tube that are both capped at one end. I sanitize them with Star San and store the wand...

Heavy Seas is right outside Baltimore, MD. Sounds like you'll be passing near there.

Dogfish Head in Rehoboth Beach or Milton, Delaware is not quite on that path but not too far off either.

Thor

On the other hand, on a commercial scale if you have a batch go bad the full cost of that batch is paid for out of profit.

In my experience many companies in the food or beverage business go above and beyond the call of duty in their cleaning/sanitizing protocols in order to have extra levels of defense in the event someone claims they got sick consuming their product. Unemployed and underemployed attorneys can be a...

Practically every over 10% ABV beer I have made and bottled failed to carbonate even after waiting several months. This lit a fire under my butt to move to kegging. Recently I decided to try an experiment since I have many cases of flat big beers in my cellar. I bought dry champagne yeast and...

I've seen similar arrangements in many bars, using fruits or vegetables. One place in particular does this with sliced red, yellow, and green bell peppers along with sliced onions soaking in vodka. I don't drink Bloody Marys often but a friend tells me they are fantastic made with that vodka...

I carbonate all kegs immediately upon kegging the beer even those I plan on cellaring. I'm not saying this is better than not carbonating the beer immediately as I've never done a controlled experiment on this concept. It works well for me. For instance I made a quad in December of 2015, kegged...

I keep mine in the gallon distilled water jugs I make it from. It lasts a long time stored in my basement.

I see you want to sell this all together so just want to say I'd be interested in the camlock fittings and the ball valves if you decide to part this system out. Good luck with the sale, looks like a decent deal for someone in the market for a complete system and local to you.

Yes, I've used my RIMS system to cook sous vide. I run the sous vide in a 5 or 10 gallon water cooler depending on quantity be prepared. It worked great, so much I made a seperate portable RIMS inspired sous vide system that does double duty by keeping the water heated during keg cleaning.

Where in PA are you? I may be interested some of them.