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Yeah, I'm with you on that one. It's pretty frustrating to have a batch in both bottle and keg formats just to notice defects due to the line. It's also pretty cruddy to toss a bunch of plastic/rubber out after one use. That's what my local coffee shop has started doing with their cold brew and...

I'm arriving a bit late to the show here but I've got similar issues @Bullhog. My liver can't withstand having something on tap all the time.. or wait, is that my self-control? I have empty lines left and right of different lengths and diameters. I have pvc and silver lined, pvc free (have not...

Looks beautiful :mug:

It's harder to kill someone with a brew than you might think! Assuming you didn't cough on it before handing it off ;p

Pure genius. You're very knowledgable. @Bayern1987 hope you enjoy those bottles you have left over. Sounds like they're getting better with a little time!

It depends on the pH of the brew. I didn't have any H2S issues with the one I stopped early. Never personally used it for beer prior to bottling with oxygen scavenging in mind.. But Bayern was asking about RE-bottling and reducing oxidation. All I did was propose a wonderfully impractical way...

Oh wow, that's pretty nifty. I hadn't seen this product yet. My partner will love this for kombucha making!

I love saving money. Now, I won't say I'm always good at it! But I love the sport of making the poor man's version of all things industrial :thumbsup:

Hah! I've never used sulfites in my brews. Wait no.. I have once to stop fermentation early. But asides from that I think I've read somewhere that brewers use it to remove chlorine or some chlorine compound from the water before brewing. Don't quite remember. But! Potassium Metabisulfite is a...

Oh snap, you just made me think of my rice cooker. I don't have a pressure cooker but I wonder if the rice cooker would make a good environment for inoculating the rice. Very cool stuff. The kimchi sounds like a fun project, too. And the hot sauce... oh man now you got me going haha

You said new to you. Is there a chance the seats/innards are a bit dried out? Gasket materials wear out and depending on how they were treated before, they may have shrunk a bit and the gunk was actually keeping the seal. Whenever I reassemble a valve, I use just a light film of food-grade...

Tri clamp is total overkill. Not stupid! Just a bit excessive. When I designed my homebrew rig, I went with tri clamps because that's what I used at work and wanted no less. If I do it again, I probably won't go with that format (unless I happened upon $$$$$ and made a 10bbl system 🤩). I'd use...

Yes, I've definitely wandered on here before. I've gotten a lot from it. Now I can help contribute, too ;) Thanks!

Very nice! I've been putting off a miso/soy sauce fermentation experiment. It seems like so much work. How did you start the koji?

Hey everyone! Don't know why I've put it off so long, but here I am. Started brewing in 2013 and only now am I joining a forum. Oh well, better late than never!

Very likely GilSwill is right. Longer lines sounds like it is probably the culprit. Here is a helpful calculator: Beer Line Length Calculator The resistance per unit length of hose is what slows your beer coming out. Is it pouring fast?

Googled "beer forum"... though admittedly I've been on here several times before. Also, via google.

😂 That's awesome! It's really the only way to do it, though. The most practical route is going to be letting the sediment compact over time like RPh said. For the sake of discussion, though! I do think it would be possible to do while minimizing oxidation. I've re-bottled wine before and...