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Washing soda(sodium bicarbonate) is really cheap. Sometimes, if it's not that crusted and I can soak for a long time, I use half oxiclean and half washing soda. Otherwise just oxiclean. You can put less than the recommended amount and just need to soak for longer. For heavy stuff I use pbw. And...

Ended up ordering the Auber Ezboil. Then an ssr, breaker, pt100 from Amazon. Guess I'll go the diy way.

Oh well, nevermind, I just ordered a spike+ 15 gallon kettle with double triclamp and heating element. I just need to figure out how to power the element. Probably a simple scr or something like that.

They have the S40 out now. Much much cheaper. Im just not sure about the capacity though.

How do they make their calculation? How can I end up with 11 gallon post boil? You fill it to the top and gently boil 1 gallon away with fermcap? Or you boil 9, end up with 7, then top off with 4? Both seems like terrible ideas. Anyway, I don't see how it. Has anyone have an insight? I'm also...

It makes no sense TO YOU. But you are not trying to reproduce the exact same recipe, everytime, so that your customers dont have a slightly different beer everytime.

You can reheat your wort to 180F tomorrow and cool it back down. It will be like you just made it. Cooling it and putting in a sanitized fermenter will also work well, as I doubt that you can get an infection big enough in 12 hours to overpower the yeast.

80% of stats are made up right on the spot.

I call that "monkey genius"

Blanche de Chambly - Unibroue Lagered Ale - Beau's L'autentica - Birra Moretti

Get a self priming pump?

Have you tried carifying and cold crashing? https://www.morebeer.com/products/biofine-clear-clarifier-1-oz.html?a_aid=bisonbrew And a one micron filter should remove yeast and particles if cold crashing does not do the trick.

I'm still not sure that I follow. Let's say you use cane sugar, some neutral flavor distiller yeast and nutrients, you will have no color and barely no flavor. And you need less than that?

Speed brewing? The greatest advantage we have in homebrewing over commercial brewers is that we don't need to rush things out. Just get a few cases of 24 while you wait for your beer to finish and mature.

So you want to make a beer, but then remove everything from it so it becomes a seltzer? Can't you just make a seltzer?

7 gallon per minute pump? That's a beast. Seven times more than you need...

Maybe a weldless triclamp could work

I believe the tool you need is a "Knockout punch"

Kveik alt? How can an "old beer" German style be done with Norwegian farmhouse yeast? I thought wyeast 1007 was the altbier yeast...