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I've used the sparge arm unwelded since 2007 when I went all grain and it has never come off with a good flow coming from the cooler HLT. Crazy I guess, but it fits pretty snug. So if I'm getting this correctly, could I pump wort out of the MT back in with the sparge arm off to throw whatever...

Well I'll be darned, it looks like that arm you use has the holes on the top and it just sits on the grain! WTF! Doesn't it sink during the process? I always thought everyone has the holes on the bottom to rain down the liquor like a coffee pot does. So that's why I use the rigid tubing to hold...

Thanks! Getting a stainless ball valve for the pump today! Mike

Ok, I used the valve on the in to the cooler and keggle to control the flow but that would make more sense to have it on the pump. I do use butterfly clamps, just didn't have them in the pic. Before pumps the barbed fittings worked and quick connects seemed excessive to me lol. I fly sparge...

My setup has finally progressed to use a pump. In the past, I would heat sparge water and then have to lift half the volume onto a workbench then top off with a bucket. That's now a thing of the past and I am beginning to realize I don't think I'm using the pump to it full potential. What all...

I brew in my Michigan garage ALL the time. 2 Propane Camp Chef burners. I installed a range hood from a resale store over my set up to exhaust vapor and fumes to the outside. I have a CO detector as well. I heat the garage with a 240V electric garage heater that hangs from the ceiling. Installed...

I use two of these for 10 gallon batches. I put it under the carboys before transferring the wort into them. They protect the glass bottoms too from the cement in my garage. Then I move them to the fridge for fermentation, leaving the net underneath the whole time. Then they are already in place...

I pull pints, to help me count how many I've had. 2 taps, with an extra keg conditioning in the keezer. If a keg lasts me 3 weeks, I'm a happy camper. Usually only make it 2 weeks. Most of my friends are BMC drinkers and my wife only likes Blue Moon. So it's all my fault.

The thought of going from a CO2 filled environment in the fermenter directly to a CO2 filled environment in the keg appeals to me more than a pint or two of sacrificed beer.

I've personally have never had to stop filling a keg with beer I still wanted to get out in the fermenter. I stop with a little bit of wasted beer to not suck up so much yeast and trub. But I wondered that as well.

Gavin - Wow! Awesome idea. I love the idea of the filter to blow in to start the transfer. No oxidation seems even possible in this procedure. After 8 years of brewing I have so much more to learn lol. Thank you thank you! Mike

Huh. I never thought of filling through the out post. How do you connect that?

Looks fine! The krausen has already dropped. What remains of it is the crud ring above the beer line and some still floating on the surface. Sometimes it drops completely, sometimes it doesn't.

I'm not sure how I came across this forum, but coming over from one that has kinda died off so I hope I'm not the jinx! Went by mikegobrew before, but don't see why I cant use my real name. I've been brewing since 2007, and all grain 10 gallon batches since 2008. (My wife kicked me out of the...