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When dumping trub from your conical or taking a gravity reading do you need to pull the air lock so you don't suck water back through?

I went down to Glacier last week and pickd up there last in stock 18.75 gallon conical complete with triclamps on sale for 995.00. Now I need to figure out all the neat fittings for it. I'm good for now on temp controls, seeing its snowing right now. By summer I'll get some kind of cooler.

One more question that I can't seem to find. How do you guys dry hop in your conicals.

I've searched but can't find what I'm looking for. How do you guys dry hop with your conical? thank you

thank you, good to know.

Here in northern Oregon our heat spell is about two weeks. I think I can hold off for a couple weeks or so with out brewing. I'm sure some day I will do temp control with a freezer but for now I will just get the connie. Been reading like crazy on conical's. I think I like the Glacier's the...

Around my parts its 40 to 60 degrees for at least 6 to 9 months out of the year. 60 is on the high and 20 degrees on the low side. If anything I need to open the door in the beer room to let heat in. If it gets to hot I open the window.

kpr121. good points! those brew magic tanks are nice. so are these http://www.synergymetalworking.com/BrewingEquipment_2.htm But for that price you can buy some cheaper conical's, like the stouts, to bad there made in china.

KPR121, your not a debby downer. I dry hop alot. I can only add 2oz of hops in the primary and my 6 1/2 gallon carboys are full so I need to rack to secondary to add more hops and to get off yeast cake. I'm open to the sanke keg. How do get your yeast out? and do you use a false bottom if...

The main reason isn't because there stainless. I always have 4 or 5 carboys going at once. I do a lot of ipa's and consistently racking from carboy to carboy and luging them around is a pain. Temp control is not not a problem. I would like to pressurize it too. I have a bad back so less work is...

Sweet, I'm good then. Been doing it with carboys for years. You got me worried. I thought maybe 10 gallons and bigger or just bigger batches created more heat during fermenting.

What does the room tempature need to be for 10 gallon batches? I have ac in the room. And don't really need that here in the mountains of Oregon from late fall til early summer.

At least 10 gallon batches.

Help me pick one out. I live in Oregon so we have conical and glacier here local. I'm thinking for a grand I can get one big enough for a two batch brew. What would you guys get if you had a thousand dollars?:ban:

How do you guys dry hop in your canical? do you use bags? or just throw them in. How do you filter them out to keg?

perfect! thanks for the chart. The 20 psi was right for my temps, I just didn't have the co2 left on.

, tell me where I'm wrong and what i need to do. I go from 3 to 4 weeks in primary then I keg. I put 20psi of co2 and store it in the closet for three weeks. Is the beer ready to drink or does it need a few weeks in the fridge too? If I carb in the closet does the co2 need to be on the whole...

So can I vacuum pack and freeze em fresh?

Whats the best way to store these? do I dry them? are they better fresh? can I vacume pack them with out drying them? thanks

We were at three in Astoria and one in seaside. Fort George brewery, Astoria brewery and wet dog cafe brewery all in Astoria and seaside brewery. The crab and salmon fishing was pretty good too at buoy 10!