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Why not just get a longer spoon? I got a 36inch mash paddle on amazon for around $20. Spoons are even more affordable.

@mongoose33 nailed it. Buy once, cry once. It makes me sad when I think about all I've spent in the past for brewing work arounds and now we have a house and I have a dedicated space built out.

OP would need at least six of that hose to reach 100 yards. At that point, I would just plumb it.

I think you're on the right track. I would look into rebuilding reg#4, taprite rebuild kits are available.

Is the outlet of the sparge arm above the liquor level in your mash tun? Is the silicone washer in your camlock compromised somehow? What sort of false bottom or manifold or such are you using?

That fantastic! Make sure the temp controller you use has some sort of short cycle protection.

I didn't buy mine as a complete kit such as the link. I just got the adapter because I use pin lock kegs for serving and I had a faucet lying around. It's convenient if you're taking a keg to a party or brew club meeting. There is no resistance right off the keg so keg pressure has to be fairly...

Without a doubt. I actually work for a wholesale roaster and we have a draft coffee product line. We've had a couple customers jack it up with beer gas. :smh:

For sure. I use three regs(two secondaries fed by a primary) with manifolds on each, so I can have different pressures for beers I want at different carb levels. Gets me eight gas lines in the kegerator, two for carbing, six for serving. I don't do nitro beers as often, but when I do I just put...

welcome to HBT @pitchforkpaul1 I hope your beers turn out well. I don't have too much to add to the thread, just wanted to tell ya that I grew up in Owensville.:mug:

No, it does not. It depends on alcohol concentration and rises as the %alcohol drops. Use the chart in this link to find an approximate temp vs alcohol%(the purple curve is the one you want) https://homedistiller.org/theory/theory/strong

It's my understanding that even if the end goal is non-alcoholic, one would still need to ferment with yeast. Even if the alcohol is distilled, other fermentation byproducts contribute to the taste of beer. If you are at sea level, alcohol should boil off around 173f. And, like @SanPancho...

I'm also curious, also doesn't appear to be room for more than four kegs in that unit, maybe eight if kegs can fit on the top shelf

This process sounds like a recipe for malta, an unfermented hopped barley soft drink. I've never thought it tastes like beer, though.

I fully agree. I'm not questioning the pressure rating of the unit, in fact OP does not intend to pressurize it but... a published pressure rating is part of the feature set for both of these units. I hope this fermenter arrives to the OP in fantastic condition and we hear great reviews, I...

after pressurizing the keg to seal the lid, the sanitzer is pushed out of the liquid post and back into its storage keg leaving the serving keg void of sanitzer and pressurized with 'mostly' co2. when I want to use the keg again, the sanitizer is pushed into the liquid post, which, yes does vent...

that seems to be your motor start relay, but it doesn't appear to be complete. the rest of it is likely still in that little green box.

As far as I'm concerned the right answer is what works for you. There are plenty of brewers that leave kicked kegs sit until they need them and clean it then. I'm sure that works for them. And, let's not confuse you giving your reasons why you don't do something, as being reasons why it someone...

Done. And canned for future use.

Ha! My bone marrow is AG