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For those using the pneumatic-style female QDs, how often do you disassemble and clean, vs just a good post-brewing soak and flush cleaning with the hose remaining on the QD?

Buddy, you get today's gold star. Thanks, @quantumguy.

That's brilliant, and avoids the 3-vessel stainless-palooza. I really like the worry reduction! I take it one would put the controller temperature sensor in the tun, and let the mash tun temperature itself control the temperature in the RIMS? OTOH, I could see controlling the heating water...

Could RIMS tube users weigh in on the sizing of their heating element? I use a 1500W (120V) element with a PID controller, with 120V input (mainly for maintaining temperature when it's cold). I acknowledge that the element size probably depends on what one is doing with the heater. Some...

Sorry, @Bassman2003, misquoted "rapid cool down" and used "rapid removal". Sorry about that! BTW, I didn't realize you do the Integrity Homebrewing channel. Great stuff there.

OK @Broothru and @Bassman2003, you convinced me, and I'm going to try bringing those jars out sooner and cool on the countertop (on a rack, of course; a nice cold granite top is just inviting thermal shock). When I water-bath-can jams, spreads, and other goodies, I always enjoy those satisfying...

You're welcome, David. I have done both, but lately do dilutions to 1.035 S.G. solution, can at 15psi for 30 minutes. If you have to dilute concentrated wort, it's just an extra contamination chance, and you have to wait for the extra cool-down. I let the canner come down to temperature and...

David, here are some good resources on headspace: https://www.healthycanning.com/the-role-of-headspace-in-home-canning/ https://www.clemson.edu/extension/food/canning/canning-tips/09headspace.html https://extension.psu.edu/why-allow-headspace-when-canning-and-freezing-food I use one inch...

Sorry, Russ; I should have linked to the system. FWIW, I'm very pleased with my Buckeye system.

Buckeye Hydro sells a system that offers a cutoff device here: https://www.buckeyehydro.com/auto-shut-off-valve-kit/

One can determine the exact temperature, but only with knowledge of the pressure in the canner. The actual pressure inside a canner is the current atmospheric pressure plus the measured pressure (usually by a gauge, or by spitballing with the cooker weight). The temperature can then be...

I'll take F5, Bobby. Thanks again!

I did some digging about pressure canning wort, and posted some info here: https://www.homebrewtalk.com/threads/gonna-make-some-wort-to-freeze-for-starters.734100/post-10408985 Bottom line is there is no definitive info out there. Hopefully some county or university food science program will...

Would Wyeast Beer Nutrient Blend be a good bet? States clearly it contains zinc--not all nutrients do. Ashton Lewis of BYO rants about this: https://byo.com/video/yeast-nutrients/ and https://byo.com/mr-wizard/using-yeast-nutrients/

Adding forehead-table-pound to double-face-palm.

When unboxing your new Komos Outdoor Kegerator, the one with a locking mechanism at the bottom-front that elevates a pin into the door to lock it... ...and when you are tilting the unit forward to install the feet... ...you may want the full weight of the unit to press on the lock mechanism...

I agree the o-ring would keep the cut surface safe from brew-time exposure. I was thinking about when I clean the vessel, and don't get the hole completely dry after cleaning--not likely, but possible. (I don't have a single spec of rust on any of my equipment surfaces, and want to keep it...

When we were moving several years ago, we (mainly my wife, actually) just didn't have the space to save all my woodworking journals. I was really sick of heart to think of not having them as reference, but I discovered that most WW publishers were putting their entire archive on DVDs. I later...

After punching or step-drilling a standard SS kettle, is there a procedure to make the cut more resistant to rust/corrosion? I'm thinking about allowing the new hole to be exposed to an acid solution, like a mini-passivation (citric acid? Just dab acid on the cut surface for a while?). Any...

After several beer brewing disappointments due to oxidization (mainly from using a bottling bucket to bottles--lots of O2 around), I've stepped up my equipment and technique to avoid O2 altogether. I use a plastic fermenter, and perform a closed transfer to a keg using a CO2 tank for pressure...