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Whats the ID" on the QDs? I'm debating whether to use these as they're cheaper than the camlocks, but worried about flow. I had the camlocks on a previous setup and they worked great, hoping these have the same full 1/2" ID as the camlocks?

This might end up being totally not worth it but I'm thinking i might try it, just to see whats inside. First things first, this is a broken brazed plate chiller/ heat exchanger a friend at a local brewery gave me before he threw it out. I figured I might be able to un-braze the plates and take...

Yes please

So a family friend saw my 10 gal, 3 burner, keg brewing system (soon to be converted to electric brewing) and said he wanted me to build him something similar. Well I contacted him today to talk about some other projects at his ranch he wanted help with and asked about building the homebrewery...

It was a collective effort by all my brewing buddies. Not just me. I only broke one, and that was because I tripped over the damn cat. Needless to say, we bought a cage for brew days.

If they do end up for sale on here, please keep me posted! I would love a few of these, already broken 4 glass carboys. If I can I'll take 4 to replace the 4 glass that I've broke. Also, how do we know they are better bottles and not just water bottles with a sticker?

I'm looking to get a refractometer, but I noticed that the majority of them out there at the online shops and my LHBS are for up to 32% Brix, which according to calculations in beersmith is 1.135. This is a pretty high OG, but considering my last brew (a maharaja clone) had an OG reading on a...

OK me three...thousand or so.

+1 Talk to a local brewery, make friends with the head brewer. 1 they are a wealth of brewing information, and 2 they will most likely sell you grains. I get US 2row pale for $28/sack, I use that as base malt on most of my recipes, haven't checked with him lately about other base malts.

We brewed this batch on Nov 5th. We mashed at about 151* for 90 minutes. Boiled 13.5 gallons down to around 10 over a 90 minute boil period. Cooled it and put it into two different 5 gal glass carboys (My next purchase is to get a bigger fermenter so I don't have to split a batch), pitched the...

We just brewed a strong tripel that tasted way too sweet after primary fermentation. We transferred it to secondary to see if it settled down a bit but so far it has not. Here is the recipe we used: 30# US 2-row Pale Malt 1.5# Aromatic 1# Biscuit 3# Raw turbinado (sugar in the raw from the...

As I'm researching this to figure it all out, I saw the credits at the end of this video. David Holden is a family friend. Looks like I'm going to his shop in the morning to learn how to braze and maybe braze the couplers into my kegs.