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Dont worry, 100+ years ago there was no such thing as sanitizing and we could only dream to brew the beer they brewed. With a healthy yeast population everything should be ok.

The story of my life is the never ending search for the mythical sanke keg. My daily routine after brushing my teeth includes a tristate area craigslist search for kegs.

Doesn't everyone mix the grain when they drop the mash to avoid any dough balls, it should not make a difference where you place the rice hulls. It is going to get mixed in anyways.

I plan on doing something similar. To form the rollers a 6 inch by 3 inch diameter pvc pipe will be fitted with a 3 inch to .5 inch reducer an each end (see pic below) and and have a .5 inch threaded rod centered in the two fittings. Once the form is assembled with the rod in place it will be...

Pvc pipe is perfectly round and the reducers are there to center the shaft

The biggest hurdle are the rollers. I propose the following. The rollers will be cast from cement!!! A 10 inch by 3 inch diameter pvc pipe will be fitted with a 3 inch to .5 inch reducer an each end (see pic below) and and have a .5 inch threaded rod centered in the two fittings. Once the form...

Your LHBS should carry replacement crowns or order online. The only site that I know that ships USPS for small orders is http://www.homebrewery.com/.

Wood = scrap electrical conduit = left over crown = red emily capper Total Cost = $0.00 The white arm provides leverage which lowers the crown assembly that caps the bottle. Simple as that.

Here is the final result. The bottling crown is bolted to a piece of electrical conduit.

Build this.http://suburb.semo.net/jet1024/Controller.htm I made this to control a glycol jacketed fermentation thingy

I respect my beer, I dont abuse is.

I am assuming the idea would be to clamp this around a pipe and recirculate. If that is the case I think it wouldnt be that efficient as you would be loosing a lot of heat to the outside. It is an interesting concept though good find.

Congratulations. Next mile stone is 10,000. Then your in the big leagues

For what purpose???

IMHO if you think you are going to be capping for a while invest in a bench top caper. I think Yuri has a DIY post on how to make your own.

I only use the water jugs for secondary as primary fermentation leaves lots of trub and a thick ring. For this reason a bucket is ideal for primary, just make sure you use a blowoff or have adequate head space. For secondary I use a water jug. I just fill it with a gallon or two of hot water add...

I personally use a 6 gallon Poland Spring. make sure to use one without a handle as its hard to clean in the handle gap. As for getting used buckets from homedepot i dont know if they are foodgrade and I wouldnt use them. My rule is if i can get bucket that have been used for food they are good...

I would think so. to be sure maybe add some more vertical supports

try securing the heating pad to the side using rubber bands if you dont have an automatic temp controller watch the temp very carefully

that is either a really bright idea or a really stupid one. (Im hoping really bright as i have to process some bottles this next week) I pick up bottles from the deposit depot i find that sam adam bottles have the easiest labels to remove by soaking. i use a fresh razor for the remaining glue.