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Test it in 60 or 70F water, depending on the calibration. You can also use a cup of water and some sugar to calibrate the higher up. As far the hydrometer itself, if the gauge/card hasnt' shifted, it woun't be a problem.

That's just air/CO2. crank up the speed a bit, it'll make a funnel.

Sure you can. Bake it at 400F for an hour or twelve, it'll be sanitized!

Just thought I'd chime in... 5 year old kettle, had never removed the fittings to clean them, but I was doing a modification and noticed that all the threads were nasty and gunky. Not a source of bacteria per-se since it all gets sanitized (never had an infection) but... I ended up doing a 2-day...

^^ This. Manufacturing is all about saving time and parts. Screws would also create stress points.

Freeze the beer to 0C (32F) once you reach your desired FG. Don't do that in a glass carboy though!

I've always used Barkeeper's Friend to clean my kettles. Works great.

Tried the old soapy-water?

In step one, they say this:

Have you ever seen that 5 lbs of cooked and cooled grits (or even rice, for that matter) look like in a 5-gallon stock pot? A huge unwildy cylinder of gel. Dang near impossibe to break down. Using 10-20% of the base malt (barley) in the cereal mash will prevent that.

I've made a cream ale that has won a 2nd best of show, a while back. I used plain yellow grits (not quick or fast). I boiled them gently with 10% 6-row (by weight vs the corn weight) in water for about 20 minutes. The extra 6-row prevents them from becoming a big-ole-glob of jellied grits. Then...

At such an early stage, I would concentrate more on the brewing process and get that worked out before I even thought about water profiles. Heck, I've been brewing for 30 years, and the only time I do water adjustment, is if I brew something under 8 SRM. Otherwise I use my tap water with great...

Use a spray bottle of Star-San. Go to town and find that leak.

Apple juice is fairly bulky compared to concentrate. The other part is that frozen apple juice concentrate has to be kept frozen (I believe) while being transported, but I'm not sure about bulk transport of concentrate... I know that juice made from concentrate is pasteurized because it's...

I've had perfectly clear ciders from Great Value juice without adding any enzymes. If the jug has solids (think Musselman's cider), I add pectic enzymes to clarify it.

I have in the past: 4 1/2 gallons of Wal-mart apple juice. Ferment with your favorite house yeast (I mostly use Wyeast 1028), until it's dry. Transfer to secondary or to keg. Add 1/2 tsp Kmeta, 2 1/2 tsp sorbate Potassium. Add 1/2 gallon more apple juice when kegging, a little more or a little...

I've won ribbons with Wal-Mart apple juice made ciders. I've also tried Lidl's and Aldi's brands. I always prefer the Wal-Mart ciders.

There's all kinds of folks on HT! Some with lots of tools and experience, and others with, well, not so much!

Did you use a box-end wrench, an open-end wrench, or a crescent (adjustable) wrench? Always use the tightest-fitting box-end. 6-pt preferred (but they are rare) otherwise 12-point. Or even a 6-pt deep socket would have worked. You're into torch/heat & vise-grips at this point.

I've never seen one in person but I am familiar with the breed. I'm a Canuck too but my flavor has been with Aussie dogs (look at my profile pic).