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Also remember that 8 gallons of wort pre-boil is going to be 7 or less post-boil (depending on your brew kettle) so that's even MORE water you'd have to add at the end. Also, the less wort you can collect for a given batch size, the less efficiency you can achieve. You shouldn't worry so...

As the background of what mordantly just said, in case you aren't aware, you want to "balance" your lines. The flow resistance of the line should equal or exceed the CO2 pressure at which you serve, using figures such as those he posted.

The link in that thread is broken since the auction's from months ago, but I did find another one by searching for "astrodyne" on ebay. $10 plus $9.99 for shipping is a little lame, but $19.99 total is still fairly decent. I'll keep it in mind when I need more power.

Are you looking for some kind of wall wart or do you intend to install the power supply inside an enclosure? I just bought a 12V 2A power supply for the latter purpose from this seller...

Personally I don't worry that much about hitting target OG - in fact a lot of the time I don't even bother to take a reading. I hate dealing with DME/LME, so the OG would have to be way off before I'd go that route. Don't forget that by stopping your sparge at the post-boil volume, you're...

Apparently it's come up often enough that BB addresses it in their FAQ (and in this case, they're referring to an actual PET conical, not just an upside-down carboy) http://www.better-bottle.com/faq.html

Seems like you'd need a pump to recirculate it, and a second heat exchanger to get the heat out of the glycol. Where's the benefit?

Yes, it is quite simply PWM output. Since things like refrigerators and heaters have very long time constants, the time scale of the output cycling is on the order of seconds (fine for a heater) to minutes (better for a fridge compressor)

Personally I wouldn't, as I have had oxiclean eat holes through a stainless steel vessel in when allowed to soak overnight - it was a stainless mixing bowl, so it was thinner and may have been a lower-grade stainless than a keg, but since then I haven't risked oxiclean on stainless for more than...

If you throw a pack of liquid yeast into your wort, it takes it a long time to reproduce sufficiently to reach the point of vigorous fermentation. If you make a starter, you are greatly increasing the yeast cell count before pitching, so the yeast can get started faster. This matters because...

It's phosphoric acid and some kind of surfactant, so I don't think it's the same at all.

You refer to 1410 and 1412 in the subject line, 4910 and 4992 in the post, and you're actually asking about the 4912... maybe you ought to re-state your question a little more clearly? :drunk:

Do you think it would be unreasonable to serve beer on argon with a standard faucet rather than a stout faucet, due to the absence of a restrictor plate? I know that when I've poured while force carbing at 30PSI it's been pretty forceful but i wonder if it would be at least manageable with...

Sure you didn't just get the thermometer wet? Those stick-on thermometers get ruined if they get submerged for any significant amount of time. Those things usually read up to 78F, so you'd need to be up around 80 to be off the scale completely, which is really high - is that realistic given...

Wow, if you're going to try to be all condescending, you could at least get your facts straight. If you want to try to spark a debate about whether plastic coolers are suitable for MLT's, making snide comments in a thread about a sparge arm is not the best place to do it - and I suspect that...

Yeah... maybe you could get a piece of metal welded over that hole? Regardless of the hole though, the side of the keggle is always going to end up a lot hotter than the water, because stainless is a bad heat conductor. I usually hose down the outside of my keggle after flameout to dump the...

Jamil addresses exactly this issue in "brewing classic styles", here's an excerpt:

So you didn't pasteurize the strawberries at all? Amusingly enough, this same thing happened to me with the same beer (SWMBO's brainchild)... We did (try to) pasteurize the strawberries by heating them up on the stove to a certain temperature (can't remember the temp, got our advice from...

What yeast did you use? If you used something like S-05 that is good up to 75F, you may very well be fine. If you used something like nottingham that is only rated up to 70F, you may very well have some strong fusels - been there, done that. If you do have fusels, I don't think they're going...

The funniest part of this whole thing is that on seeing this thread come back up, and reading through it again, I couldn't help but wonder whether any of the underage kids who get banned ever actually come back when they're 21 rather than just being too pissed about the banning to do so - and...