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Has it been done before? I'm picturing a standard sight glass setup, but with a hose nipple in place of the compression fitting, and another hose nipple mounted in the eyelet at the top, with the tubing cut to the right length that it is held stretched somewhat tight when put in place. Seems...

Am I reading that first item wrong? Do you really need FOUR of the blue sections - the catalog says they are 1 foot long... Judging by the fact that the nozzle ring is specified at 4-1/2" diameter, that blue line only looks about a foot long. I just totaled that up at mcmaster and it came out...

I have now ;) Didn't even know it existed, things have changed a bit since I was active here last...

Yes, lots of people use false bottoms in their MLT's. You can buy dome-shaped ones that will drop right in to certain MLT's like round coolers, kettles and keggles. Some of the fancier specialized brew kettles can be bought with false bottoms sized to fit. And, some people make custom ones...

I hadn't brewed in a few months due to several factors including moving to a new place, fixing car problems, and a seriously mooching roommate whose contributions to my brewing (both $$ and simple assistance) completely ceased at the same time that his consumption of my beer skyrocketed. But...

*edit: flyguy beat me to it...* Kaiser recommended a "fast ferment test" to me when I was worried about the fermentables I was getting from the mash: http://braukaiser.com/wiki/index.php?title=Fast_Ferment_Test I did it with my last batch - I took enough wort to easily fill a hydrometer jar...

You certainly can - pretty much all of my beers are force carbed within 2 days of going into the fridge - since I've only got room for 2 kegs, I try to minimize downtime. One method (Biermuncher's maybe? can't remember) is to stick the warm keg in the fridge, hit it with 30PSI, and give it 36...

Not sure if you use brewing software... but Beersmith will let you make custom brew sheets from your recipes. Then you'd already have all the recipe-related info printed automatically, plus whatever custom areas you wanted for writing down actual process values, notes, etc.

I drank quite a few of these samplers in my earlier college years, before I developed much of a palate. IMO, they're really not that great - they all seem like just generic beer that has had a small amount of coloring or flavoring added to tilt it toward a particular style, but really they are...

It's been a while since I used my old CFC, so you guys can correct me if I'm wrong here... I agree that there is going to be some efficiency loss due to the copper not being centered inside the hose in a typical CFC - but the typical CFC design (with somewhere in the ballpark of 25 feet of...

When you calculate how much priming sugar to use, you should be taking the amount of carbonation already in the beer at atmospheric pressure into account. Beersmith allows you to do this, and I'm sure other software packages do as well. Because your beer is in the 50's, it's going to have more...

Boil it in water with a bunch of vinegar and a bunch of salt - and/or give it a good long soak. Works a lot better than using vinegar alone.

Just kegged a batch yesterday - I drank my first batch without carbing it, so it'll be interesting to see how it is when it's sparkling. 6596+5 = 6601

5 gallons for my first AG, another 5 a month later, and another 10 recently. Only the first batch followed the original recipe unaltered, but that's one of the best things about it - it's a perfect recipe to use as a foundation for experimentation. Total 535

Not to mention, the rate of heat transfer is much higher with the very hot wort in the pot vs. the much cooler wort in the bucket with the top-off water already added. The more heat you can take out of it BEFORE you add the cold top-off water, the better.

Good enough reason to pick up another set of feeler gauges for like $2 at an auto parts store and dedicate it to your mill.

Interesting timing, as I sort of did the opposite and just discovered firsthand that Nottingham does NOT like fermenting in the 70-75F range ;) https://www.homebrewtalk.com/showthread.php?t=69265

I use 5/16" ID x 7/16" OD silicone tubing, which is the thin walled stuff, and have no significant problems with kinking - though I am not trying to do anything like siphoning with it, I have valves with hose nipples on the MLT and brew kettle so there's no tight bends in the hose which would...

Today marks the first time I've ever had a beer ferment all the way down to 1.010-1.011. I've probably never broken 1.014 in the past... So although I'd say I've got a ways to go on really nailing my process down, at least now I know that if I play my cards right I'm at least capable of...