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bunch of them on ebay like: https://www.ebay.com/itm/1-25mm-Pipe-OD-SUS304-Sanitary-1-5-Tri-Clamp-L-Port-Ball-Valve-Home-Brew-Beer/232013312996

:confused: what's the water displacement of your "probe, element, dip tube and false bottom"???? how on earth would any kettle manufacturer be able to account for all the different random crap we install. if your kettle is consistently off by 0.25ga, i'd say it's actually very accurate

thats getting up there $! is it really big? i think i was quoted ~200 for a mesh basket for me 15gal spike

that basket looks sweet. how much did it run you? any cheaper to do solid sides over mesh?

in case anyone has been looking for a new pot, not sure if this is in the right place, but was walking through home depot (in seattle) and they're having crazy closeout prices on the RiverGrille aluminum pots with strainers. the 80 quart pot with basket and lid was only $33 down from $130...

anyone tried the aliexpress baskets? they're almost as cheap as a bag.... https://www.aliexpress.com/item/Stainless-Steel-Beer-Wine-House-Home-Brew-Filter-Basket-Strainer-Hip-Spider-Cylinder/32773925711.html...

Hey Jay, that's a pretty awesome little setup that looks like just what I want to build. have a parts list or more info on your build? diagram was great

so, the beer turned out great! half of it drank plain, the other half with a pound of apricots Batch #2 this weekend. Though instead of putting in kegs for the lacto souring, i may just use a bucket for ease. Although that makes it a lot harder to top with CO2, maybe a reverse blow-off tube...

or maybe the first of the season bing cherries I just picked up... hmmm

fermenting at 65-70 (temp in my laundry room) It's wakes up a little with shaking, so yeah, another week seems good Tastes quite sour, but no feet or vomit. pretty simple/clean actually, begs for syrup or something I'm planning on kegging it, maybe a few small bottles just for long term...

ha, new refractometer, never even thought to see if it measured the same. :o 1.010 by hydrometer. Better! I was under the impression most BWs fermetned down into the 1.003-5 range? Maybe I'm just seeing the lactic acid now?

Lots of reading, over the years, finally decided to try out a berliner, but now it's stuck (i think?) This is what I did (shout out to the sour blogs, Mad fermentationist and all for the incredibly useful posts) 4# german pilsner 4# german wheat mash @ 150deg for 60 min 156deg 10 min...