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I could try something like this then once I get the garage situated I can run a PEX line from the sink to connect to the tubing NPT with a small valve. The reducer would just be in lieu of a spool to add some length for volume beneath the steam inlet since it's not a cool tee like the steam...

For the connection to the tank/kettle or just the chamber? Reason is that I see that is the brew boss one seems to have smaller intake (1/2" or 5/8") going into 1.5" TC chamber. I assume I 'could' have similar performance with an offset inlet to chamber. Stilldragon sells a 2" TC bulkhead for...

I'd be hooking it up to this. I'm curious if increasing the chamber (the tee) to a larger size will increase the affect or if the whole assembly would need it... or if it's just unnecessary. Any thoughts would be appreciated!

I have a 1BBL stout system with a Brewmation control panel and two 5500w elements per kettle. Any suggestions for adapting this concept to my rig? I generally run around 25 gallon brews, occasionally 30+. Steve ⚓

What temperatures are you guys using? I think for CIP PBW recommends at least 100F to reduce foaming and most of my brewer friends CIP closer to 150F+. On the other hand I've used hot tap water in buckets with OC and TSP.

Also, happy new beer!

Bump. :D Anyone try doing this with one of those goofy carb-stone lids? Then you could just switch to a normal lid after carbing... still wasting CO2 of course.

Are you still using this?

Just design a 1.04-1.05 recipe with mostly 2 row and a mix of darks and some Perle, Fuggle, or even Mt Hood. Modest IBU by recipe design, S04 dry yeast... I've done some fermented and bottle conditioned in just over a week. I think I borrowed the concept on a post here or another brewing forum...

*Holy Priest Casts::Resurrection!* Where does brewersfriend fit into all this?

Hook me up! ;)

Bloody marvelous!

Any updates?

How'd this turn out?

True, but they aren't much different in cost than their other ball valves. My buddy's brewery has a bunch of these, they're nice.

I know this is an older post but, I'm wondering why a barbed SS camlock is less sanitary than a triclamp?

I'm in there like swim wear!:D

I like doing mash in at lower temps and recirc up in my direct fired MLT to sugar rest temps and I like starting stiff :ban:, then filling the MLT the rest of the way and then still have to sparge (but that's because I usually run around 30-40lbs of grain and would need more volume to get that...

1. Priamry in 6 Gallon, Secondary in 5. Usually a .5-1 cup of a sugar source (honey, maple, table, etc.) depending on what I'd like to possibly shine through in the end to about a quart of water to take the surface of the beer closer to the neck. 2. That would be 1.06-1.08 SG. Most of these...

Howdy, I've already had success with topping my batches with boiled water and small amounts (.5-1 cup) of sugar to bump my volume and maintain my anticipated alcohol perception (it's all a guestimate right?) from trub losses in the primary (I'm lazy and new). Does anyone else do...