Search results

I would just microwave another pound of lme to about 150 deg and add at high krausen or boil it with some water.

What's the hose od size that comes with the pump. I would like to use my MKII pump and hoses already set up with camlocks. Also what's the temp difference from the temp probe to the top of the mash. tks

Not sure if this was posted.

I would just add spirals or cubes inside the barrel.

I wouldn't worry. I believe the crimping could make it stronger and it won't slow the flow.

https://www.amazon.com/Stainless-Steel-Wort-Chiller-Exchange/dp/B00GO5HT0O

Looks like machine crimp marks instead of a tube bender. I don't have them.

Are you brewing on the sidewalk. lol

That's hilarious. People come up with funny stuff.

Ozzy Ale. He likes to chew on Bats.

Jamaican Beef patties with a hint of naga jolokia powder.

Saw this in the news. I guess it's real. lol

Beef round tip smoked hours with whiskey soaked chips then finished in a charbroil big easy.

My last stout was only 5.2 and taste fine. If you want just add the dark grains later in the mash.

Those subway tiles make it look like an old German brewery from the 40/50s.

Makes sense. I have some diy ideals to keep some of that junk out and some brewers just dump their wort into the fermenter regardless of how much trub is in there. I try to keep it out.

Thinking of getting one. Any reason why you can't ferment in it. It would be easy to add a air lock hole or even open ferment.

Maybe i'm missing something but i logged into my NB account to do a review and i don't see any where to put it. All i see is ask a question. tks

My spanish co-workers put this up.:D

I like 1.8/2.0 qts per pound for mash and 1 or 2 gals as sparge. Too much sparge can mess flavors up with tannins. If you use a lot of hops add a extra .10/.15 qts per ounce. It all depends on your brewing system.