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Did you follow the recipe as it was originally post on page 1?

Hey Mike when you say you followed this to the letter are you referring to the original recipe posted on page 1?

Sounds great Aaron! Thanks for getting back to me. I'll let you know if I can make your Aug 17 meeting.

How many members are in the Worthogs? I'm in Lemoore and am curious about joining.

Would you describe an astringent as have a bite or somewhat bitter taste?

My only concern was putting too much pressure on the little guy. Lol

Waiting on my pump to arrive. Anyone controlling the flow with a ball valve or rheostat?

Great to hear! Do you think a switch could be spliced into it?

I have been reading a book on making cheese and was wondering if it is absolutely necessary to have a fridge dedicated soley to cheese for aging. Any advicenis appreciated! Thanks!

Thanks for letting us know! I'm gonna order mine

I'm interested

+1 on the music. Hard to hear the dialogue. Interesting looking system though!

Looking foward to hearing how everything turns out when you return

We are only talking 5 degrees so I think both a die or file would do the trick Krame that adapter you posted, would that make the pumps "plug and play" using the female adapter that comes with it?

For those with a pump with BSP threads you will be ok. The only difference between them and NPT is 5 degrees on the threads. They are both 14 threads per inch. There are BSP to NPT adapters available or you could just put a couple extra rounds of tape.

Happy with it? That's the one I was considering buying.

Has anyone ordered one from solarproject.co.uk?

I never even considered that. Very good point indeed.

Well the pH of your water and your mash pH will vary depending on your grain bill. However in rough estimates seeing as how your water was already out of the preferred range that may have an effect on the taste. As for what you can do with your currently kegged beer I have no idea. Sorry I wish...

I may be mislead but I have read that a pH that is high (6.0 or above) may lead to a bitter almost sour taste. Do you know your mash pH?