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Then you bottle off the keg to get carbonation but you don't have to worry about the yeast starting to ferment again and exploding the bottles if left in the sun too long?

My cousin is a professional welder and tig welded the hell out of mine and it wouldn't hold pressure. Go with the black iron pipe across the back and be done and get brewing be safe.

Was wondering what size fitting I would need to use these elements. I plan to weld the fitting to the keggle. Anyone done this and had any problems?

Has anyone ever finished off their cider and went from the primary (or secondary) and bulk heated it to pasteurize it (to kill the yeast) then back sweetened it and legged it to carb it up. I know it would be necessary since it'll be in a keg and cold but if I bottled off the keg after it was...

Anyone use a 3.5cf freezer for a Keezer or is it just too small for anything?

Excuse me in advance as my brain is apparently not working the glorious Monday morning but normal size kegs for keggles are15.5 gallons, correct?

Are all sanke style commercial kegs stainless?

Anyone know what kind of temp probes these use?

So is this recipe using the ingredients in the syrup recipe used to make the syrup and not actually using caramel syrup?

Is he adding the 12 oz of caramel syrup to the ingredients in part 2?

Mine were 1.060 but they were Indiana apples.

Makes sense now!

So if I start with 1.060 with a yeast of 72% attenuation, it would be 1.060 x .72 = .7632?

How do people figure out what their beer/cider should stop fermenting, FG, at? If mine started at 1.060 how would I figure what it would end at?

So I should look for an STC-1000 is what your saying. I don't care about blingy...as long as it works.

Is using a PID to regulate temperature on a keezer overkill? I don't want to burn up the compressor but I also want it to stay at the temperature I set (or very close to it)?

Started a 5 gallon batch of cider with freshly pressed apples from a local orchard with no preservatives. Added to fermentor and added 3 crushed campden tablets and 2.5 of pectin enzyme. Waited 24 hours and added 5 tsp of yeast nutrients and 1 vial of Whitelabs cider yeast. Dateon yeast was...

I also have access to white labs or wyeast if one of those are better.

Is it possible to get it down to the FG I want and Tyne add sorbate and Campden then cold crash while in a keg? Would that stop fermentation so it doesn't dry all the way out?

It's Lalvin D47 yeast