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I saw your thread awhile back. I am sure that your keg is sanitized and free of bacteria, but how can you assure that there is no foreign matter or congealed trub hanging out on the bottom or on the top lid. I do not doubt that with proper sanitation your beer will turn out ok, but I am...

I would be concerned about doing primary fermentation in a keg. Unlike a carboy or a bucket it is very hard to see inside to make sure its clean. A hop protein ring can be difficult to remove especially if you cant see it or scrub it. I personally think buckets are the best option for primary...

I live in NYC, by law you are not allowed to fill up tanks only exchange, so there is no such thing as topping off a tank. I too learnt the hard way and now have two tanks. Between the grill and the brew I use only one tank at a time and always have a full as a backup.

is there any chance, at a low enough PSI, of beer seeping back down the line and into the regulator??

When I worked at a winery for a short while we had lower quality wine that was reserved for topping off, but it would not impact the flavor as it would be in such a small ratio in comparison to an entire barrel. What you could do is buy a decent wine and use that to top off.

It should be ok, but the only issue i see is cleaning inside the handle. I personally use a 6 gallon water cooler bottle without a handle. Cleaning it involves just filling it with solution and giving it a good shake.

Up to how many generations can I reuse a strain.

Hey HBT need some advice. Ive been brewing for a little over a year now and I am looking to cut costs where I can. I understand that breweries have "house strains" that they recycle over and over again. As I have the capabilities for both ale and lagers, what general strains would allow me...

http://newyork.craigslist.org/mnh/for/1987037346.html Not mine. I emailed the person, but changed my mind so up for grabs.

What kind of paint are you using?? I noticed that you had some rust.

All brewers strive to shave time off of their brew day. I am wondering if any brewers use hot water from their house tank to mash and sparge the grains. This would save loads of time as the water is already very close to mashing temp.

In a pinch you could use water from the hot water tank. Just make sure not to get the sediment. Also turn off the power until the water is back on to prevent burning it out.

Just fried my controller. :( Wondering if I can replace the blown resistors and the relay.

The gaskets and washers on the conical may not be rated for such high temps, that could be a big problem.

You have to provide some type of scale or dimensions. I do not know if that is 3 inches or 30 inches across. Being that it did come from a coffee peculator which are closer to 3 inches across I say make a hopback.

as long as there is insulation left on the door its fine. ON my fridge I added a piece of sheet metal for aesthetics.

Just a word of warning. You might have to remove the door shelves in order for the carboy to fit. Refer to the link below to see what i mean. https://www.homebrewtalk.com/f51/sanyo-4912-kegerator-conversion-19596/

While you may not be brewing lagers now you might in the future. Also buying a fridge and and a temp controller ends up being cheaper than a wine fridge...

While the seal on the door is tight it is far form air tight. Use your regular airlock/blowoff tube setup and the CO2 will dissipate. Some people refrain from using wine coolers as they are not that powerful and it could take a while to reach fermentation temp. Also it does not give you a wide...

When it comes down to it the major difference is that on aluminum you cant use some cleaners and it scratches easily. As a brewer using an aluminum kettle I dont mind the scratches as any liquid that goes into the pot gets boiled.