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This isn't really a thing. It's a "what if" and someone made some art for it.

As many White Castle hamburgers as I can possibly eat. And then I poop my pants right before they shoot me. HA HA! HAVE FUN CLEANING THAT UP, JERKS! THAT'S WHAT YOU GET FOR SHOOTING ME!

Yeah, there are ways. The way I did it was cheap and did the job, but it looks rather unprofessional. I went to the dollar store and bought three stainless steel serving forks, bent the tines in opposite directions, and then bent the handles in such a way so that the handle wove through the...

Three things that can really mess up your mash efficiency: 1) Your grain crush 2) The pH of the mash being way off 3) Your bazooka screen is only pulling from the center of the mash tun leaving sugars on the edges left behind

So glad I didn't have any daughters. I don't think I would have lived through the experience. Boys were tough enough.

Then my job here is done. Congrats on the 50 batches. I have no idea how many I've done. It's more than ten and less than 300, that much I know.

I don't believe you. I'm going to have to see the documentation on this. You think you can come in here and say, "Hey, I've done 48 batches of beer!" and you just expect us to take your word for it? Come on.

You don't say.

That's my favorite specialty grain. Sucks to be you if you don't pick up on the beautiful flavors that this grain adds. Oh well. More for me.

You only need to put valves where you're trying to reduce or stop flow FROM a vessel or pump. Putting a valve where wort or water is flowing IN is a recipe for exploding hoses, so if you're running water in to your MLT through the bottom valve / dip tube while you're mashing in, then you have...

Yes, I have tried a saison with some pear in there, and it is quite tasty. Not sure about caramelizing them, but that's the beauty of homebrewing.

Yeah, I would definitely say that using lactic acid would be a better idea. Unless you're a German brewer that's trying to adhere to the German Beer Purity Law.

To be honest, the commercial beers weren't very impressed with you either, so...maybe all of you need to step up your game.

Thank you, thank you all. I did have a combination of Quint from Jaws and maybe some 1800's pirate thrown in there.

If I could do my HERMS coil over again I'd have it attach to the lid of the pot instead of drilling through the sides of the pot. Makes cleaning out the HLT a lot easier. Not that it gets very dirty in there, but still. Then you could also use your HERMS coil as an immersion chiller for your...

Oh, I've done 15 gallon batches, boyo. You can tell when a man's done 15 gallon batches before. He's got that look in his eyes. And you don't have that look. There I was, in my basement brewery. I was just getting ready for a nice 10 gallon batch of an RIS when my brew partner came down...

Yes, it would diminish the effectiveness of the heat sink. How much it would diminish it is dependent on a number of things, such as the thickness of the coat of paint. In practical terms, one can't say for sure how much the effectiveness would be diminished without an actual test. So I...

Yes, I think it is. I started out with the poly heads, but I switched over to SS heads because I was always worried about stripping the threads on the plastic and because of that my connections leaked a bit. With SS I no longer have to worry about it and no more leaks.

Condensate forms because the temperature of the beer is colder than the ambient air. Raise the temperature of the beer or lower the temperature of the ambient air.

Fly sparging usually results in better mash efficiency, but takes more time. I usually get 75% brewhouse efficiency with batch sparging and around 90% brewhouse efficiency with fly sparging, but the brew day can take an extra hour or so when I fly sparge. When I do batch sparging, I just...