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I have a VERY slow leak, not even fast enough for any dripping, so I didn't notice it on my leak test. I'm wondering if I should expect any contamination. Otherwise it is working well, bubbling well.

The Adventures In Homebrewing site says the 650ss should not be used for low pH beverages, which would include wine. Anyone know why?

I'm using one of my taps to have sparkling wine on tap. The problem is that the amount of hose required to balance the pressure is out of control, like 40 feet or so. I tried a cheap fix, an inline flow restrictor, just some corrugated plastic that goes inside 3/16 tubing, and wasn't very...

I tried out the plastic inline flow restrictor from CHI. So far it is a waste of money. They break before they get all the way in the tube.

Here is my PID, currently wired to control a heater (used for Sous Vide), so it closes the circuit when temperature goes below set point, turning on heater. Does it look like I can move the wire on 5 to 6 and it will instead open the circuit when going below the set point, turning off...

I was taking a sample of my stout, which brewed about 2.5 months back and now aging on some toasted oak. I slipped up and think a little beer touch some unsanitized tubing and ended up back in the carboy. It was very little, less than a ml probably. Here's my concern. I'd like to save this for...

I can't plant in the ground so i built some planters. They are 11x10x30, which is about 15 gallons. I planted three rhizomes, they were each about six inches. Two of them have two sprouts each. Think my planters can support that much. I figured I was pushing it with three, but I just want to...

I just realized that my 6.5 gallon glass carboy has threads and a smaller lip than the standard carboys. I bought it a few years ago and never really noticed the difference. I'm wondering if anyone knows what the threads are for. - Adam

Perfect, thanks.

This has been bothering me and I've never gotten a good answer. considering the fact that I don't do anything to kill off the yeast and I don't brew beers that get past the yeast's alcohol tolerance, I would expect them to ferment out all the sugar in the beer, but generally there's some...