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I ferment and clear all my beer in carboys. It's obvious I need a specialized tool. I already tested the idea with junks I had lying around... now I want the real thing!:rockin:

Food grade gas are food grade cylinder. The gas is the very same. Those food grade/medical purpose cylinder will/should have a plastic wrapping around their valve. It's a seal for the valve and cylinder. I got my informations from my welding gas supplier (technical advisor) which supplied...

Thanks a bunch for a great recipe! Here's a good shot at a split batch. That beer was ferment on WY Kolsch (2nd suggestion). The other half was ferment on US-05. The latest being my prefered so far. Also, I finned with gelatin for a good visual. Thanks again for that too BierMuncher...

Me too!

From my brew log, Maudite clone v2 and v3 are very close to the real thing. The recipe is still too complex IMVHO; most advanced brewers to who I have discussed this with said that I definitely should think simple to clone Unibroue beers. I received very good comments when I present v2 to my...

I'm almost at the end of the first of two keg now and I love it! I also received good comments at the last home brew club meeting. Most people that come by the house and try it like it a lot as well and that include the American light lager beer drinker. I will brew it again! Thanks a bunch...

With enough TPI (tooth per inch), yes... it should work. Same rules apply though; slower speed of blade, pressure and cutting lubricant. Don't let the blade get (too) hot or you'll consume it in no time.

Brewed 38 liters today. Hoping for the best. So far so good, I like the wort! Feedback in 2-4 weeks...

Another nice one! Cheerz! @Cat22 and all, a good tips is to not cut all the way through around so some tabs remains uncut here and there and the scrap/center doesn't fall off as you finish the cut. Those tabs doesn't have to be large ans very thick to hold the scrap/center in place. I...

Mind sharing the details of your recipe?

Yeah, well I've picked up some but I was starting to doubt they could contribute to any interesting taste. They hardly taste piny, a very light greenish flavor... either it's a matter of growth timing or spruce specie...

That was with fresh spruce growth right?

Hmmm... well, it's the first of their recommendations. I have 3944 and 3463... I"m just about to brew my next batch of 40 liters (~10 G); I was to split with 3944 and 3864 but this might tempt me to try 3463 instead of 3864... last batch with 3864 was really nice though... I'd say go for it!

Up to 5 points... at the very "worst" (3 hours or more of boiling).

Exactly what I was refering to. I since learned from pro brewers and books that boiling longer doesn't affect FG by much... but it does a little (less than 1.005 I was told on a average).

It's been what, 5 hours, and the yeast are already krausening and producing gas. I guess they're alive and most probably healthy. The good and healthy ones are the one in suspension right? I'll transfer the liquid part of that starter onto new fresh sterilized wort toward diner time (in 4...

Think I can be precise enough on my "calculated" pitch rate from a saved slurry that's been in the fridge for 5-6 months? Here's the details: -Thin slurry (WY 3068 - Weihenstephan Weizen) was harvest from Weizen batch (12.33 plato or 1.050) then put in 250ml jar in the fridge for future...

BierMuncher, are you doing the recipe again this year and do you plan changes on the recipe, mostly about spruce tips quantity and/or addition schedule?

Mmmmaybe with a deburring bit. Regular router bits, even those made for plastics and aluminum, wont stand it. They have a way too high rake angle to work properly and survive. I remember seeing one company claiming they had a router bit for stainless but that was for CNC router and I have...

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