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I have the Stout 7.3 Gallon and have had no problems putting 10 batches over the last year through it.

I had left it empty so that people could explore without all of my info. I have added one entry now. The link before the images is my live version.

I forgot about this thread, and started another one for my solution. https://www.homebrewtalk.com/showthread.php?t=590959

One of the items that I have had a hard time figuring out is how to display what I have on tap when I host a get together. I have a spare tablet, and wanted to have a good digital TapList that I could display. I had looked at several option, and ended up using Raspberry Pints (hosted on my...

I would appreciate the sketch as well.

Several things in the works: Immediate 1: Diptube 2: Pressurized fermentation (have a 1.25" hole in lid of conical) Future 1: RaspberryPints w/flow meters 2: eBIAB (Boil) 3: eRIMS

+1 for the upright freezer.

I have been thinking about trying to try it with my 7 gallon stout. I had originally bought a 15psi valve, but just received a 5psi one.

good job. I did many of the same parts, except I laser cut the box for the STC-1000.

That's what I do. I pretty much follow the method from brulosophy. After a few weeks in the fridge I decant again, and put into Preforms (they take up less space). http://brulosophy.com/methods/yeast-harvesting/

I follow the schedules that Marshall Schott posted at brulosophy, I usually get to most of the way to FG after 48 hours, then I up the temp. I have done all five of my beers with this setup, and they have all turned out really good. http://brulosophy.com/methods/fermentation-schedules/

I have a 1" T/C on my kettle. It is fairly long.

Moved my harvested yeast from mason jars to preforms. I also added a Tee to one of my gas lines. I'll eventually put in a manifold or secondary regulator.

I used an Al stockpot. A little PBW, and 10 min later it and my mash paddle were clean.

I currently have a bochet that is two and a half months old, I have oaked half of it which added a bit more complexity to it.

My wife has been in Thailand and Laos for the last two weeks.

Kegged the ESB that I made on new years eve.

I shake it so that it starts a little whirlpool, than immediately turn it upside down. It gets almost all of the starsan out, and leaves very little bubbles. I then turn it upside down for a couple minutes while I get the fermenter ready. Watch your feet though. It drains a 3/4 full keg in just...

I let them warm to room temp, shaking every five or ten minutes, and then giving a really good shake before opening, and everything came out without a problem. Both of the ones that I have used were less than a month old if that matters.

That must be it. If it was that old there should have been drawings that they could check dimensions against. Usually the customers would not know anything about the mold design.