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I was looking at the camlocks as well, thanks for the input, sounds like it may actually simplify things. As for the pump, it's male in and male out (March pump 809), so a female NPT on either side, ball valve coming off the out port, so long as there isn't a problem priming then I suppose...

I'm looking for suggestions, tips, or any experience people may have with changing over the tubing on their system. I still haven't purchased a structure, but did pick up a march pump and am looking at the new expense of connecting the MT/HLT/Kettle to the device...all SS, needing 2 ball...

Wow...now I'm worried as to what I'll have turn out. I used the second recipe that was posted (Willimette and Fuggles), brewed it as a 5gal batch (had beersmith set to extract, so the OG on 11gal came out way too low), finished around 1100, then split the batch, diluting 2.5 gallons in a second...

So I'm going half 'n half...bought some Safale 05 and pitched over the top, let mix and what not, transferred 2.5 gallons to another carboy over the top of 2.5 gallons boiled water, left the other 2.5 in the initial primary and will let it work away. These will sit for about 3 weeks in primary...

How long is too long? I am planning on grabbing a packet of Safale tomorrow, as it seems to handle big beers and not require a ton of prep time. The starter I made with the WLP001 was simply a pint of water with 1/2 cup of light DME...certainly not enough to take care of what beer actually...

On the site White Labs says that WLP001 has a "high alcohol tolerance", which translates to 10-15%....% of what, I'm not sure, the site isn't terribly clear on that, or perhaps I'm just not understanding it completely. Would it hurt to pitch another yeast batch to help out with all that sugar...

On the IIPA I used 2 packs of Safale, it really kicked butt and took that sucker from 1090 to 1011...suppose I could throw some of that in tomorrow, my local brew shop is closed for the day, so it'd be at least 26 hours since pitching the first yeast before I could pitch a second helping. I...

I'm doing starters on all my yeasts, just kind of blown away by how this came out. Suppose I could pick up more 001 tomorrow, do a starter and pitch that by mid-week, split the beer into another fermenter and dilute it a bit, just not sure how to correct for the gravity if the yeast is in...

So I was up for trying my hand at an Amber Ale, found a recipe here that I thought looked nice, but was confused as to the batch size (was listed as an 11gal batch). I put it into beersmith and the OG for 11 gal came out way too low (something like 1010). I went ahead and brewed it as a 5 gal...

Confused as to your batch size, the recipe says it's 11gal, but when I throw that into beersmith the est OG is super low. I did a IIPA with a similar grain bill that had an OG of 10.90, would this be safe to brew as a 5gal batch? Any input would be appreciated, will be taking on this brew...

Brewed last weekend, except I'm coming up with the opposite experience of others; My OG is at 1.090. If this ferments out as expected I'm looking at a 10% abv, which is pretty intimidating, especially for my first high gravity beer. I'm working without controlled fermentation and am keeping...

Great great news then. I will keep this one in the bottles for another month or so before chilling, then chill for longer and allow it to settle. I was curious why there was so much CO2 rising out of it after having it poured into a glass without any etching or other nucleation device. This...

OG of 1.052, FG of 1.013, recipe was extract, steeped 1.5lb 2 row, 1lb vienna, .5 crystal 60L 1lb munich and .5 Cara-munich, 2oz of Sterling added throughout the boil, spices at 5min left, bottled 4.5gal, chilled the bear over night, it was one from the middle of the bottling process, can...

I made a pumpkin beer 6 weeks back, it fermented for 2 weeks in primary, transferred to secondary for 2 weeks, then another 2 weeks to bottle condition. I popped open a bottle today to see how it was coming along and it almost has a sort of champagne carbonation to it...very bubbly and it...

Thanks for all the responses! My wife seems to think there is some LME hidden in the fridge, so that may fix the problem, but I appreciate all the feed back on alternatives, and especially the what-not-to-do's.

So I'm going to be making a starter tonight that will be pitched on Saturday for my first all-grain stout. Only problem is that I think I'm out of all the extract I had left over from a previous brew, as it made my last starter. Are there any alternative ingredients that can be substituted for...

I've been doing specialty grain/extract for a few brews now and have finally ordered a new kettle (32qt) with tap and thermometer, something I can really get a full-batch boil going on in. My old kettle is 20qt (5gal) and I was curious, if I put in a false bottom, have a spout put on it to run...

So you mentioned adding yeast to the secondary, did you use the same 550 that you pitched in the primary? What about making a starter for it? With the cherries, I've heard of people using cherry pie filling, is that the route you took, or was it more just buying cherries, removing pits and...

I'd like to try this one out...wife loves the Kasteel Rouge and is currently pregnant, so it'd be easier for her to wait while the beer finishes up. Does anyone have any other modifications that might lend toward that more tart cherry taste? Any other changes that might lend to the finished...

Hmm..I usually have been doing ales and keeping the fermenting temps closer to 65-68, how low are you dropping these? Is this for lagers or all brews? Maybe I need to do a bit more research on fermentation temps!