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I use this bracket from More Beer. Beautiful thing is you attach the brackets to your table (I bolt them to wood brackets that are attached to my SS table) and simply slide the pumps in/out of the brackets as needed. I can post pics of mine later (on vacation for a couple weeks) if you’d like...

I have a half BBL SS Brewtech Unitank. When cleaning I do many of the same things you do ... disassemble completely, pre-rinse the Unitank with water, individually scrub all those parts. Then I use a CIP with a 1/2 HP pump and 165 degree water for 10 minutes, first with PBW, and then two five...

I had the metal grinding thing on my Blichmann mill as well, and it sounded exactly like the sounds that dipa2 is getting. Turns out it was the blades on the cooling fan hitting the black metal safety guard covering the blades. I contacted Blichmann and they sent me a new safety guard which I...

160 Gallons for the year. 5408+160+5568

I currently brew 15 gallons, so I need to have three kegs. Otherwise I would just use one. Guys, this sounds like a great idea. I will give it a try on my next brew

Hey everyone, earlier this year I decided to enter some of my brews in home brewing contests. And while I am getting pretty good scores in the 36-39 point range, one consistent criticism continually comes up; all the judges have noted a presence of oxidation in my beer. The first couple I...

20-30 Corny Kegs...When nothing is leaking!!! Thanks for doing this.

I've had that before. What happens is the spring inside the pressure assembly gets stuck, then when pressure builds up enough it esssentially burps. So, when cleaning the spunding valve, make sure to take it apart and clean that part of it as well.

I was going to add a subtitle "is my beer ruined" to this thread, but we've all seen too may of those. So, here's my problem and question: I brewed a Pilsner recently for my brothers wedding, and am fermenting it in my SS Brewtech 14 gal Chronicle. (I rarely use the Chronicle, as I have a...

I have a Spike 20-gallon trio system, usually brew 17 gallons at a time. Brew days are almost always 6.5 hours. The night before brew day I spend a quick 15 minutes filling the kettles, attaching the hoses and plugging it in. Basically getting it ready for flipping the switch the next morning...

I am using the Imperial Global L-13 yeast for the first time in my Pilsner. Imperial says the temperature range for this yeast is between 46-56 degrees F. I am used to stepping my Pilsner Yeasts from about 52 degrees to 64 degrees, usually two degrees at a time every couple days. I am not sure...

Exactly this. IMO. Once the water passes through the steam condenser, it is toast for anything but watering plants. I wouldn't even use it for cleaning, as it has a slick, greasy feel.

I find myself mostly agreeing with mongoose33. I believe in the process, and improving the process every time, and the little things do matter, at least for me. So there is very little I would skip, except for one thing... The mash out at 168-172 for 10 minutes. I read about it in Palmers...

I am sooo in!

I had the same problem with my Barley Crusher a couple of years ago, and created this post here: Grain Mill Broken. I followed day-tripr's advice and reversed the roller. Works great if you remember to set your drill motor to reverse. Ultimately, tho, I went to the Blichmann Grain Mill...

i would like to see Hops and yeast. For Hops, Yakima Valley hops, and for yeast my favorite is imperial yeast. ideally it would be great to partner with companies who are also supporters of homebrewtalk.do. I know YVH is a sponsor.

156 gallons in 11 batches: 6232+156= 6388 gallons

Just starting out...three things really: Learn as much as you can. I recommend Palmers book (How to brew) and Daniels book (Making great beers.) I got them early on and reference them frequently to this day, but also use this forum and brew clubs for knowledge, and of course a local homebrew...

I like to cold crash my beer before I do my dry hop addition. This is because I harvest the yeast, and don't like the vegetative matter fouling up the collected yeast. So, I've been cold crashing it, (which is great for getting most of the yeast to drop out of suspension and fall to the bottom...

Like a lot of other people have said previously, I fill the kegs with Starsan, then push that out with the CO2 created during fermentation. However, in order to eliminate the O2 in that last bit of the keg that is trapped under the lid, I will hook my CO2 tank to the liquid out post, and...