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An ale pail has a really nice handle.

No, it'll start to freeze. Freezing is not gonna be good to you; racking will take forever. Basically, you want sub 50*, 35* to 40* is great. It'll need probably at least a couple days.

After a half gallon pitcher worth of vorlauf, my SS braid holds back most of the **** in the BK and I rinse it out before a quick wash up with oxi or PBW. Must suck to have only a plain pot. Couldn't you siphon thru a paint strainer; they're pretty fine mesh?

Or, since you are determined to brew 12G batches of big grain bill brews, get a bigger cooler. I just bought a 120quart Max from Wally'smart for $49-tag said $52, but shelf said $49. Still, $52 is not a bad price for that much capacity and insulation(since HD sells their 10G (40quart) round for...

You'll heal, maybe ok, maybe badly, but you'll heal; I'm just glad the BEER IS OK.

If you're are doing this on a budget, go with an older frig. You can start out just using picnic taps that stay inside the compartment, or you can buy faucets that go thru the door, but you will want to buy perlicks (forward sealing taps) as they don't stick. They are many stories of people...

You did this totally by hand? Did you pull the lights first or do them in place?

Mashing 10% rye is a mistake that you won't make again. 5% is PLENTY.

Around here, 1/6bbl sankes are quite common, but I cannot recall ever seeing a skinny 1/4bbl sanke.

I don't have a dog in this hunt, so I'm maybe a little more objective to all this. I saw that there were numerous references to a bad smell from many posters, and the statement by Yoop suggesting a possibility of contamination was the only one I recall. Most experiencing poor results just...

Not on you at all, Lorena. I have watched and shook my head, watched and shook my head. I have seen certain vendors here 'take the devils advocate' side by trying to silence home brewer's publicly question the quality and state their experience with this yeast, even when there have been...

+1 I was taught by the brewers of a local brewery, and their flagship beeer is an IPA. For commercial reasons, they are turning the beer around at 2.5 weeks. I leave the beer in primary for 4 weeks, swirl at 3.5 weeks, cold crash and maintain at serving temp, rack to the keg and dry hop, charge...

I'd acquire pH paper as back-up.

Ferment 4 weeks. Swirl the fermenter at 3.5 weeks. It's quicker at room temp, but I never rush. I'd prefer not let beer warm after it's been crashed.

Put crash as 1.5. I don't pull the keg to warm; I dry hop at kegerator temps, with car CO2, about 1.5 weeks, depending on taste.

This should be moved to the new Electric Brewing SubForum. Ask that it get moved in the thread that is there asking for other moves.

Even if you cut your water with 50%RO, I don't see how you could have that low of pH, with that grain bill.

Could we get a pic of how this is mounted or suspended in the HLT, please?

tighten internal fittings enough to guarantee a vacuum seal?