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In Prague the monastery ( or abbey?) up by the palace is the oldest brewery in operation around there and if the weather is nice the courtyard is a nice place to enjoy a beer and a cheese plate(also made there as I recall). Basically, whatever beer is on the awning of the bar is the brand they...

How is it that this is a thread of ass kicking and Roadhouse has not been mentioned? Really? He ripped out his freakin' throat! Bruce Willis never ripped out a throat! Church Norris, maybe a heart or two, but no throat! All I'm saying...... (Hopefully sarcasm made it through okay)

Yes. I have one and have had two ale pails in it. I've had three cornies and a bucket cold crashing in there with a 2x6 collar.

Hello- I've been brewing for about a year now and mainly brew IPA's. That having been said, when I was dialing in my process I decided the best approach was to make the same recipe over and over until all went to plan. That recipe was Ed Worts IPA, which except for the bittering hops is all...

Can you put a wedge under one side of the carboy to minimize the bend the hose has to make?

I've let a batch sit overnight twice with no issues. Per the FDA or USDA or whoever sets the standards if you raise the temp if the wort to 165F for at least 6 seconds the wort should be pasteurized. As long as you have a tight seal on the lid to keep anything from getting in you should not...

I typically work with high pressure liquid, so my bbq bottle knowledge is limited, but I think this is all you need; http://propanewarehouse.com/qccfittingdetail.asp?ID=3050 Again, I'd put a ball valve before the connection, the LPG industry as a whole has surprisingly low acceptance standards...

Sounds like a plan. As far as thread sealant goes I'd recommend Loctite 567. It's high pressure petroleum rated which may be overkill on the low pressure side of the regulator but it works better than any other sealant I've tried. No one likes the smell of mercaptan.

I've recently done this a few times. I researched the FDA pasteurization standards for fruit juices and 160F for 6 seconds will take care of any concerns so after I collect my wort I bring it to 160F, shut down and come back in the morning. By that same logic milk is vat pasteurized at 145F...

Here's a gas line calculator: http://www.engineeringtoolbox.com/natural-gas-pipe-calculator-d_1042.html It defaults to natural gas. Sub 1.53 for SG and 2516 for BTU/cuft for LPG. Note your burner is really rated in BTU/hr, convention is to drop the "hr". For a 10 ft run of 3/8" ID...

I got a Primo a few years ago. It takes some practice to get the hang of it but once you do you can hold any temp you want from 200F to allegedly 1100F (I've not gone over 750F). They're expensive and they'll hit you for accessories, but once that's over with I don't think I could go back...

In an all grain scenario you would hear the water past 155 so when you add the cold grain the resultant temperature would be 155. I assume partial mash is the same. There at plenty of online calculators that will figure out what that initial strike temp needs to be.

Unless you have multiple CO2 tanks or regulators your keg outside the keezer is going to be undercarbonated. 2.3 vols at room temp requires somewhere around 30 psi.

A two week dry hop could be too long and start to give off grassy flavors. I personally have never gone past ten days so I can't speak from experience but have read it here many times.

The Daniels book is more about beer styles, ingredients, and proportions. He presents some history and then analyzes recipes that did well at the national homebrew competition. There is a short section on technique, but that is not its focus. For more info I would actually recommend combing...

I never measured them but by eyeball the trim pieces for the faucets are less than 3.5", so a 2x4 would be fine. If you are mounting the collar to the keezer base, so only the lid opens, make sure the hinge can be securely fastened to just a 2x4. Another thing to consider is that most 2x4's...

Up until recently I was a two pot on the stove brewer. I used two 16qt pots, one I had from extract days, another I grabbed at Wally World for $12 to get up to 8 gallons of boil capacity. I always sparged into my bottling bucket and then dispensed into my pots. With lots of foam control I was...

Usually once the chiller is running I give everything a StarSan bath before it goes in the wort. It has no adverse effects and in my mind once it has been in the wort it's ripe for harboring something. It may be overkill but it doesn't take anymore time and I'd rather be safe than sorry.

I usually add enough water/sanitizer solution that I can dunk things that want to be dunked, cycle solution through the auto siphon, etc.... After that just work it around on the sides, making sure you hit everything. Consider having a sanitation bucket that isn't your fermenter. Once the wort...

"When I set up my equipment profile on beersmith for single infusion, medium body, batch sparge it gave me a mash it amount of water and temp and then gave me a 3 step batch sparge of .57gal,2.26gal,2.26gal." Beersmith tries to size your sparge additions so you will get equal runoff after each...