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These guys are made in either Korea or China as fermenters for fruit liquor, kimchi and whatnot, so the manufacturer has no insight into the western homebrewing market. That explains why the hole in the lid doesn't seem to fit anything "standard" for us homebrewers like an autosiphon, wine...

Here's a couple of updated photos from a few minutes ago...

My portion of the 500 gallons of 1.058 second runnings stout wort that Adelbert's Brewery in Austin TX gave away last week. With no time to make a starter, I decided to keep it simple and double-pitched WLP001 after I got it home.

Here we are again... When will you just give up all this crap and name me as the winner? Your life would be so much easier...

AHS Toasted Coconut Porter in a new Big Mouth Bubbler. You could almost set a clock to its rhythm.

Here's something I just noticed about my new Big Mouth Bubbler that I had to share: http://imgur.com/a/JN4KK#4 :ban: I've read recently that these fermenters are available at some korean markets as vessels for fermenting various liquors/wines/vegetables, etc for about half the price that some...

Reminds me of the badass taps on the bar at Jester King. :mug:

Here's a thread related to the removal of the dreaded Miller threaded valve. The image links are broken, but there seems to be some good info there. In regard to using a jig setup to cut the top out, if there's not enough depth in the top of the valve to allow a PVC tee or other sort of pivot...

This. Like bigtime. Lay the keg on its side, cover the top with a towel and use a screw driver to push the ball down to release pressure. The towel will help you keep dry. Trying to cut the top off a pressurized keg will result in spewing fine bits of shrapnel which couldn't be good. For a...

I yam what I yam, and I yam in. YAMS!

Craigslist deal (not my ad): Brand new 10 gallon Igloo Cooler - $35 (San Antonio) http://sanantonio.craigslist.org/for/4073914725.html

Goes to show there's still some good folks out there, I 'spose.

He had what appear to be a 10 gallon aluminum kettle with ball valve and thermometer installed, one huge IC and a smaller-looking IC, what appeared to be a 6.5 gallon glass carboy with handle, a well-used Camp Chef stove, two cornies (no idea if they were ball or pin valve), two narrow CO2 tanks...

Never mind, I guess. Just as I posted this, he either sold it or figured out how much he was low-balling himself.

Again, not my ad. August is a really horrible time for me financially, so I'm out. Somebody go get this stuff, 'cos I don't think the seller knows what he could be asking for all this! http://austin.craigslist.org/hsh/4037751989.html

Here comes "Frankenhefe." Or maybe it should be "Hefestein?" At any rate, not satisfied with leaving well enough alone, I made Austin Homebrew's Bavarian Hefeweizen recipe but swapped out the recommended yeast for White Labs' WLP400 Belgian Wit. To further the bastardization of this popular...

Stone Espresso Russian Imperial Stout

Hahah, that's not cheating! I was more concerned about getting a good overall picture of how to do it correctly and if I actually had the time to do it right (or at least well enough). I also "cheated" and read this post from Bobby_M...

So if my keezer is sitting at about 36º and I'm shooting for 2.5 volumes, should I chill the keg first for about 24 hours, then connect the gas, set it to about 11psi and let it sit for the remaining 12-13 days (not counting a test pint next weekend, of course :D)? I still want to try keg...

I realize this has been covered a million times, but I wanted to pose a question specifically as to my current situation: I've had the AHS West Coast Pale Ale sitting in secondary for one week come tomorrow (dry hopping with an ounce of Amarillo). I'd like to keg this batch and have it ready...