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OD 5/8" ID 7/16" WALL THICKNESS 3/32" LENGTH 15-1/2"

Where can I find these for 16" sight gauge?

All 3 kettles are direct natural gas fired. There are standing pilots and burners are turned off/on using temperature sensors (thermocouples) and PID contollers. The thermocouple for the mash tun is in-line after the lower the ball valve. After mash in, temperature is maintained and pretty...

I plumbed and tested my grant today. Passed the test with flying colors. I still need to get a strainer for the bottom.

I fly sparge and calculate the water needed plus 1-2 gallons just in case. My target is, within reason, draining the MT. I pump directly from the MT to the BK so I need to really throttle back the pump to get the last of it without creating a vacuum. I'm in the process of building a lauter...

Does anybody have a source other than Blichmann for the fine screen and gasket? The kit which includes the dome screen is $46.00 plus shipping. I only need the flat round screen and the gasket. If i can come up with the screen, is there a Mcmaster Carr # for the gasket?

Still have the hop rocket?

I know this is a very old post but I've never seen crystal 105L. Is that a typo?

If I'm doing my math correct on a Monday morning - Let's say I disolve 6g Potassium Metabisulfate in 240 mil water. That solution is .025g /ml. 1 ml of the solution treats 1 gallon of water. Easy to remember, easy to dispense using a syringe, and no weighing on brew day. Plus eliminates...

When I was in college I worked at a large tropical fish hatchery. We would mix batches of potassium metabisulfate (same as photo developing fixer) and water and put the solution in squeeze bottles. We used it to remove chlorine from the water. When everything around you was wet like a brewery...

No worries.

And it's close enough to walk home if I stay too long in the tap room.

Both jars it is. Thanks. No need to save the slurry though. My local (1/2 mile away) craft brewery uses 34/70 as their house lager yeast. The brewmaster is a super nice guy and I can get all I need right out of the fermenter when they harvest. What is WF lager?

The slurry is just 5 days out of the fermenter so viability should be at leat 90%. 260 ml/.9 = 291ml = 9.8 oz of 90% viable slurry. Assuming about 7 oz in each jar means pitching 1.5 swirled jars. Lots of ranges and approximates in this but we're only making beer.

I'll be pitching the slurry, not dry yeast.

These are the pint jars of slurry after they have settled a bit. I'm doing 11 gallons of 1.051 schwarzbier this week-end. Plan on fermenting at 52F. Any recommendation pitching 1 or 2 jars of slurry? I'm not concerned about saving the second jar but don't want to over pitch. Thanks

I may be beating a dead horse or overthinking but here goes. I'm doing a Schwarbier this weekend. Here's the recipe: Ingredients: 9.0 lb (44.4%) German Dark Munich; Weyerman - added during mash 60 m 8.0 lb (39.5%) Pilsner Malt; Weyermann - added during mash 60 m 1.0 lb (4.9%) 2-Row Caramel...

Picked these up this morning from my favorite local brewery freshly harvested. I did not realize they get about 30 gallons of slurry from 20BBL. They harvest and re-pitch lager yeast 3 times or within 2 weeks whichever comes first. I've got 10 gallons of Schwarzbier and Helles coming up...

If fermentation has stopped before cold crashing, outside air will be drawn in or create a vacuum, depending on how the valve is set as the beer contracts. If the valve is closed or anti-return, outside air will be drawn in when you open the fermenter drain valve. You could hook up co2 to the...

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