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All of them that I have seen are cast alum blocks with 1/4 ID stainless tubing inside. I was just poking around and found an ebay item pretty much exactly what I got... cold plate

By jumpers are meaning run it through one line then directly into a second before going out to the faucet? If it is, no... went through only one circuit and seems to work well. I guess if you are dispensing fairly often you could double it up to get more chilled beer in the lines.

I can say that this thing has been working great for us! We have used it at a few camping trips (CHA fest at Lake Casitas) where day time temps are getting up to mid-high 80's and the kegs are sitting out under a tree. We never actually measured it, but it dispenses fairly cold. One thing we...

You are taking 2 samples, one before fermenting (Original Gravity), then after (Final Gravity) to determine alcohol? These readings are using the 1.000 - 1.090 scale, not the Potential Alcohol which is shown in a percentage. You also need to watch the temp of the sample as most hydros are...

Congrats BTW on your first batch!!

Hard to see it clearly, but looks close to 1.012 or .010. In a rush to bottle/keg? If not, let it hang out for another week.

Bummer dude... I have converted several of my friends to start drinking or at least trying different beer just from my brews... even got the wife to start liking beer!!! That is a win all by itself and completely negates the cost of brewing!!!!

Ya, there are a lot of good points I didn't think about, equipment and other stuff... my time spent on this hobby doesn't equate to a dollar amount. I don't brew to make "inexpensive" beer, I do it cause it's enjoyable.

Doing all grain, 5 gal batches, buying hops by the pound online, I can brew an IPA or even a IIPA for $26 per batch, which is about $3.25 per six pack. This is of course after the purchase of all my brew equipment and also kegging. I always have some old 12 or 22 oz bottles around or growlers...

I usually use a blow off tube for the first week or so or when I actually remember to throw an airlock on it. My blow off tubes are relatively small as I use a 3/8" tube with a cutoff ball point pen housing. Fits perfectly in the stopper hole, easily changed out and yes it seems small, but...

I personally keep Belgians in primary, at relatively high(er) temps for a couple months. This lets the yeast give you those sweet and fruity flavors, but also gives it a chance to clean up some of the other crap they produce. Unless you are in a hurry, 2 weeks may be enough time, take a gravity...

Don't sweat it, like the others said could be yeast, maybe hops if you used pellets. Also that temp for Notty is fine... very resilient strain, clean too if at lower temps!

Hey Sacc, ever tried throwing 3763 on your Irish Red??? Looking to get a simple sour going and really like this recipe... thoughts?

Right on, I'm thinking about doing something similar. Thanks for the info and hope this turns out awesome for ya!!

Have you tasted this yet? 3763 was your primary yeast blend right? I've heard that this one in primary can get funky fairly quickly.

Hope this turns out for ya Rys!! I am thinking about making my first sour as well and heard to really get a quick sour is to pitch your sacc (regular fermentation yeast), and your souring bugs lacto, pedio and brett at the start of fermentation to give everything the best chance to do their...

Adding orange peel and coriander to secondary may not give a lot of flavor or aroma as it would like adding it to then end of your boil. If you go that way, you can just throw in the orange peel if it is from the brew shop, or if its from an actual orange, I suggest lightly washing it to remove...

+1 to the additional fermentation.... rack it back into a carboy and throw some lacto bugs (or brett) in it and leave it alone for a year! Sour oatmeal stout... sounds interesting doesn't it??

Sounds like you pretty much got it figured out, but I wanted to offer a tip that I practice. I don't really use exact calculations when I sparge/lauter as I have a 10 gal MLT cooler and use as much sparge water as needed to get to my boil volume. Whether I am planning to boil for an hour I will...

I've dry hopped for a month or so and never had any strange tastes. +1 to the racking into another carboy if ya got one.