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I made a jig out of a 2 X 4. I basically cut a V groove into the faces of two scraps from a 2 X 4. You stand these on end with the V's facing each other and clamp them together with the tap handle between to two of them and it holds it perfectly straight. You then need a drill press and just...

I just got my dudadiesel 40 plate chiller with the garden hose fittings and 1/2" hose barbs. What a great deal, and it is physically almost identical to my friend's therminator. Thanks for the great advice, can't wait to try it out this weekend.

I use a copper manifold and I am VERY happy with it. I always get comments from other brewers how well it works. I have not had a stuck sparge since I went to it, and it is really easy to clean.

I found that the first few batches of beer in my cooler MLT, I had problems hitting my target temp and had to add water to adjust the temp. If you are at 12 lbs of grain in a five gallon MLT, you do not have room to do that. I have also found that I get much better efficiency with a ratio closer...

OK, so I am looking to make the change from immersion chiller to plate chiller, and I could use some advice. Here in North Texas, the ground water is 90 degrees at times, so I will be using a copper immersion chiller as a pre chiller in a bucket of ice. I have used a friend's Therminator a...

This thread made me lol. I have a funny picture in my head of a guy staring at the bottle trying to figure it out. I could not figure it our right away either, but still funny.

I pay about $12 for a 5 lb CO2 refill and get about tens kegs out of it. It is the best addition to my brewing I have made. If i still had to bottle, I probably would not brew as much.

What about the starch in the pumpkin that will be converted during mashing? Again, probably not a lot, but combined with the sugar, it will make a difference. My target OG was 1.046 and I hit 1.050 with 40 oz of pumpkin. I usually come in a little low.

Big ass *******

There is no way to plug the pumpkin in to Beersmith and get any sort of figure because pumpkin is not in the ingredients list. I have posted to the Beersmith forum to try and find out how to designate characteristics to ingredients you add and not gotten any response. I added 40 oz of pumpkin to...

One that REALLY bugs me - Jamil cannot pronounce Acetaldehyde

The main thing to remember about your first brews are to clean and sanitize everything. Use unscented oxyclean for your cleaning, and starsan the s*** out of everything. Don't fear the foam, leave wet starsan on everything. If you can keep sanitized, you will love your first batch.

Scrumstrulescent

I haven't read the entire thread here, but the East coast habit of adding the letter "R" to the end of words drives me up a wall. "I sawr it happen myself". Also, at what point in time did a PRANK phone call become a CRANK phone call. Crank doesn't even make sense.

I have a five gallon batch of Irish red ale that has been in the primary for two weeks. I want to put in some bourbon soaked oak cubes and age it for three weeks. My problem is that all my fermenters are full, so I don't a have vessel to transfer it to. I am trying to decide if I should rack to...

It has a completely flat bottom which I love because it works great on my electric stove.

OK, so I have about 4 gallons of an irish red in primary fermentation right now. Once it is done, I would like to add about three or four pounds of cherries, and some Brett. I do not have a particular beer in mind, just something I would like to play around with. I have never used brett before...

I have been wondering the same thing, I'll be interested to hear the answer.

Buy it, you will not be disappointed for the price.

I bought one of these a few months ago, and I love it. I got the house brand of thermometer with it for only $14 too, and it is great. Really a good deal.