Recent content by mashdar

I read fittings to mean the post fittings, not the QD. If talking about the post fittings, they may be slightly different heights and not fit in one direction, but they sure look similar. (Gerrit, do you mean the fitting that screws to the keg, or the fitting that the hose attaches to?)

Bummer. Maybe you can use the steam jacket as a chilled water jacket? Might need a top port.

That does look nice. I got worried when I saw "chocolate" until reading "wheat". IMO for a munich replace half the pilsner with some dark munich (I really like the barke one), reduce to 20ibu, and skip the hops after 20m. Also 4% mittelfruh is tough to find these days!

I know some architects who still make some beautiful sketches by hand, sometimes mid-meeting with clients. And up until he retired 3 years ago my FIL did 24x36 full color landscape plans by hand that people would frame. So still a thing! But less so for wiring/piping diagrams :) I still sketch...

Some smaller outfits were still hand drawing diagrams in the early 90s, and I had an great uncle sending typed letters past 2000! If the owner was an old fogy, I could seem such a manual being distributed in the last 30 years.

Oh, that's fine. As long as it's not right away!

Neat find! How does a system like this maintain pressure? I see a PRV (which would need a pipe to the floor or a drain). What's the primary control? Just flame modulation vs thermostat?

Newb question: What is that? A tap handle? It's touching a memory of some valve hardware from another context. If it touches beverage, I'd be looking for a replacement. Otherwise looks aesthetic.

So what is this? I just read about secondary fermentation with fruit. Is that what this is from? My read of 2 questionable how-to websites seems to say people keep the primary fermentation as the propagation material, and secondary sounds like a dead-end. Possibly just to keep fruit solids out...

I know nothing about kombucha. (Doesn't it use a big SCOBY mother gelatinous blob?) But when re-using beer yeast, I try to do one of the following: Good - Save yeast after closed transfer in the fermenter. Try to use within a week or two. Better - Save yeast in a sanitized mason jar at...

Mash (and most organic systems) have a ton of buffers that absorb or give off H+ around one particular pH or another. Determining equilibrium is actually an entire semester of "analitical chemistry" in college! While strike water of 4.2 seems a little low, that it rose with addition of grain is...

Welcome and good luck!

I'll propagate with wort, but I'm thinking juice will be a good first drinkable(?) batch for a) low time investment, b) low initial pH, and c) low spoilage potential after primary fermentation.

I'm pretty conservative about safety, but I'll be diluting a very small initial inoculation by millions of times and selecting for fast propagation in unhopped wort. I think the risk is lower than any conventional open wild ferment. But it might taste terrible. Maybe I'll acidify the first few...

This makes me want to add a hop sock full of spent grain to the boil. For science.