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LOL. True but I always wonder...

Already have one of those and still surpassed the expanded limits...

So with sour beer taking 2 to 3 years to mature I wonder how uncle Sam would measure the 100 gallons per person per year quota…

Here is a link to the answer directly from the manufacturer. If you have a standard MM – 2 then a 1/2 hp motor is fine. If you have the pro version which used to be called the 2.0 you need at least a 1 hp motor. http://www.monsterbrewinghardware.com/faq.html#q6

1/2 hp is far from overkill..... My mill requires a 1 hp motor(MM3-2.0)

You may want to look into the new $99 fermenter that can hang on the wall. It is 7.5 gallons.

Some of us add a 1/3 of a bottle of Cabernet wine per 5 gallon batch to this brew, also.

Bumping just to see if I get lucky...

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Food safe silicone...... Insert tube on caulk gun. Cut end. Squirt silicone onto washer. Hand tighten nice and snug plus a quarter turn. Apply more silicone to seal

TOO tight is just as bad as too loose...

Food safe silicone sealant in conjunction with O-rings

More info: http://ucfoodsafety.ucdavis.edu/files/26437.pdf

2 gallons is too much though. 1 cup per gallon gives you 3200 ppm available chlorine. That is very strong. You MUST rinse thoroughly before the fermentor is used for beer again. Regular food strength sanitizing is at 200 ppm per gallon by FDA standards assuming no rinse.

Fill it with 2 gallons of bleach and 13 gallons of water... Soak for a week. Nothing will live

The beer should not be absorbing gas when you are pushing with beer gas. It should already be at equilibrium for the beer gas you were applying to it based on temperature and volumes of carbon dioxide

I'm not sure there is much you could add to bug county...

If you're looking for bug farm instead of bug County. I would just subscribed to the love to brew thread and wait until they have it in stock.

which may mean that you are doing just fine! without oxygen in your carboy.

This is my take based on my understanding of Henry's Law: It's not that your keg is going to zero psi - it is going to the equilibrium pressure for a very very small amount of CO2 in solution. In the case of 5 gallons of beer with typical fermentation levels of CO2 (0.8 volumes average) the...