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Dude, I was JUST about to mention the awesomeness of Japanese vending machines. おいしい！ Oishī!

I'd love to get some of those BB spigots with the adjustable inlet height (just turn it), but they cost more then the BBs themselves. The whole airless 'system' of theirs is pretty sweet. But I'd rather brew more beer. Grain's expensive enough these days!

Possibly the question is 'why don't many beers come in PET bottles'? I have no answer. I would guess it's all market research findings related to perceived quality. Same for wine. Aluminum is the most efficient from a recycling perspective, and personally I prefer glass, then can, then plastic...

No worries, and I'm going to try this myself, at least for primary. Why not? I'll report back.

Hi Revvy: Ummmm ... where did I share any opinion on whether it's 'worth doing small batches'? Did you read my post? Or was I that unclear? My point is exactly yours: if the OP's happy tying up his brew kettle for the time it takes to ferment, then by all means, try it for us and report back...

I'll let others talk about why this might be bad from a technical product quality perspective and discuss only containers, brewing frequency, and cost. If you ferment in your brew pot, you need more brew pots if you want more batches fermenting at the same time. Brew pots aren't cheap. 1 gallon...

Cheapskate Gravity Scale! The more I think about it, the less I think that it will work. While the gravity of the beer goes down, the quantity of yeast goes up, other stuff is in there, etc. Hard to get accurate values all around. I'll probably give it a shot sometime, just for...

I like both ideas, water instead of air and I really like the idea of just weighing the whole thing. So elegant, and should be ridiculously accurate if the scale is up to it. Now I just need a couple of 50lb scales with gram accuracy. :) For a 5gal batch, what would the weight difference...

Brewing AND sybians? Where do I get one? ;)

How does it taste?!?

Typical hydrometers float on the surface, and the level they float at is determined by differences in the density of air, and the density of the wort. It looks like your donut isn't floating, it's submerged. There is no wort density difference above and below it, it's the same above and below...

How high my rod goes up (omfg haha) is totally dependent on how much weight is in the red ball. It would depend on how accurate the RFID readers were ... if they are extremely accurate, you might only need the rod to move up and down an inch. But definitely the primary issue with this type of...

I really love my ridiculously monstrous CFC: Counter-Flow Chiller Length?? - Page 3 - Home Brew Forums

Really a cool idea pizzaman. Get that remote temperature sensor in there, and you can automatically adjust the reading for temp. No more math! :ban: I do think your biggest challenge will be krausen or other junk. If you built in a small sonic vibrator (like in my toothbrush), you could...

I and my Nokia E71 are jealous of the cool iPhone apps for brewing. Anyone have any brew software (java probably?) running on SymbianOS phones?

Ah, just found this thread ... I created a style calculator too: http://macmullan.org/brewing/styles Announced here: https://www.homebrewtalk.com/f84/style-calculation-tool-104297/ TastyBrew's calculator (on page one of this thread) is MUCH nicer than mine! I think mine fills another niche...

Not exactly software, but I dumped the Brewers Association Beer Style Guidelines (just updated (mostly) to the 2006 version) into mysql, and wrote a little search wrapper for it: http://macmullan.org/brewing/styles My goal was this: I brew a lot of 'random' beers, and am often not sure of...

Interesting thread. I generally use the HBD Recipator (The Beer Recipator - Home), and get similarly disparate values at LONGER hops in times. 33 or 54 for JLem's recipe. I moved the hop in times to 30 minutes, and the range is a lot closer. Interesting. Anyhow JLem, I look forward to...

From the wyeast website: 1098: Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C). 1056: Very clean, crisp flavor characteristics. Low fruitiness and mild...