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I thought I'd post this to help anyone else that is trying to figure this problem out. I'm building a brew stand and was thinking about how I'd hang the burners yet allow them to be adjustable in height. I was planning on using some 5"stainless bolts with wingnuts until I priced them out...

>Normally Sanke couplers don't have a check valve... just a gas-in and a beer-out.< Sorry, but this is incorrect. Each side has a check valve that uses a small plastic ball and either a rubber or plastic fitting to seat against. They remove easily with a pair of tweezers. This needs to be...

I'm guessing that the "potent" smell is likely CO2, as alcohol will not be that high yet. I guess if you are a believer in the wisdom of not racking, a barley wine would be a good example - why risk infection or oxidation in a brew that may be stored for years? My primary is opaque and not...

Maybe I'll divert the large stainless conical strainer (that I used in the past when I bailed into my primary) and turn it into a hop spider...

So, no filtration or screen required? Just an open pipe end?

So.... You put the inlet and outlet elbows pointing in the SAME direction? Doesn't that work against the whirlpool? Or is that to try and prevent debris from clogging the outlet orifice?

I'm looking into changing my set up by introducing some pumps. I've always just bailed my boil kettle out into a strainer held over the primary in the past. So now I'll need to port my kettle and install some fittings and convert to the pump. I've been eyeballing a whirlpool set up and I...

Hmm. Inersting idea though - what about simply putting a scale under my grant? I could skip putting a sight glass in....

I'm suspicious that 1L of water might weigh really close to 1kg... ;-)

Hmm. Wasn't even considering it for wort, just hot water to measure out my mashing or sparge water. I assume from the picture that it may be something used in one of those units for making hot beverages? Seen things much like it in Japan, but not so much N. America, in restaurants. Sounds like...

I've done the preliminary work. It was a bit of a nightmare the way he's set it up. I found the bulkhead fitting from a (clean but spare) toilet supply valve worked beautifully and I had a braided connector to patch from the bulkhead to the pump. I needed a $4 fitting from HD for...

I've never really eyeballed any of the fancier automated brew systems up close, but I am in the process of constructing a platform to make my brewing more efficient. I've always batch sparged, and often step mash. I was wondering how one goes about doing that when using a pump.... I'm...

I'm thinking the type of drive inside the pump is the biggest question. If it's direct drive, I'm not sure if restricting the flow is a smart idea. Hopefully it's magnetic drive - but probably not...

A friend has offered up a dishwasher pump to install in my new single tier brewery. Any reasons why this wouldn't work well? Is built to handle the temperature, and I suppose it must be "food grade". I'm not planning on automating. I was planning on using it to pump from the HLT to the mash...

I was just reading Strong's book about this process. I was interested about the idea of just dumping the extract from cold steeped grains into the wort. As opposed to what the OP did by putting them into the boil. (Strong talks about this as one of the 3 methods.) The idea concerns me because of...

I'd give it a month at 70 degrees then another month at about 45. If that won't make it drinkable, I'd probably pitch it. RO will definitely cure the chlorination problem, but so will PMBS (Campden). Since RO water costs me $3/5 gal jug and my tap water is amazing (other than chloramine) I go...

Hmm. Look into your water. Was it chlorinated or worse chloraminated? That can peoduce some nasty metallic flavors. A pinch of potassium metabisulfite in 5 gallons of all the water you use will eliminate that. Strong alcohol taste may be because its still to green, or that you fermented a...

Just vacuum packed 46oz of Chinook and 14oz of wild Cascade Total = 1126.29oz

Had to top up my airlock this weekend. There hasn't been much actvity in a while, although the fruit flies are still very attracted to this one so there must be some kind of out gassing. Anyhow, sniffing the bung gave me a pretty heavy "Band-Aid" smell. I hope THAT gets modified with time...

I think I'm not understanding something about the process. My primary is a 40L soft plastic (probably LDPE) bucket with a snap on lid. The seal is NOT air tight - on purpose as I've always understood oxygen was highly desirable during primary. Hell, I stir my wine vigourously the first couple...