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Dish soap and very hot water, followed by many rinses to remove any soap residue. If you are daring you could use a solvent that evaporates quickly like a brake cleaner or toluene etc, but most people prefer a less toxic approach.

I did an experimental brew a few weeks ago. Here's the recipe: 5# Two Row pale 5# Marris Otter 1# Munich light 4oz Melanoidin 90 minute mash at 148° 90 minute boil 1oz Northern Brewer @ 60 minutes 1oz Hallertauer @ 10 minutes 2oz Hallertauer @ flameout OG 1.055 Pitched large slurry of...

Post a picture? Is it water spots from minerals in your tap water? I would say that any foreign material in your bottles is a bad thing, but bleach residue could prove problematic too. Starsan will usually dissolve most organic film on plastic I've encountered. Try a test soak in starsan...

Lots of great help guys, thanks. So if currently I have no temp control/step mash capability, would you say a rims setup is a good investment? I'm kind of expecting the need to build or buy a kettle with a false bottom to use with this setup. I don't think my cooler bazooka will keep up with...

Hello all, It's been a while, and I'm in the mood for an upgrade. I'm toying with the idea of setting up another kettle as a gas-fired HLT/RIMS. This would recirculate wort duing the mash in my cooler tun, with a pump actuated by an stc1000 unit. Temps in the cooler via thermowell to the stc...

This isn't a copy of the Great Lakes brewery beer. I must have "named" this recipe subconsciously, I literally tried the GLB Crazy Canuck 3 weeks ago 😨 . What would be interesting is if they actually taste similar...to be continued. Is there a way to edit the title of a thread?

This is an "original" recipe of mine; this has probably been made at least a few times on purpose, and even more frequently by accident by a few of you brewers over the years.... but I like the results, so here we go: 10 # OiO 2-row Canadian 2 # Light Munich 1# Vienna 0.25 # CaraFoam...

Man, my SWMBO's gonna be pissed off if she finds out I'm on this beer forum talking about SWMBOS and beer. Lame. OP: 1st amendment dude. Not even the government can stop us from SWIMBOing ourselves silly. Who the hell are you...

This looks like a water safety report, you need a complete analysis report. Try and find the email for the head of the water treatment facility.

+1 on the dip tube o-ring. Had this problem on a brand new keg. It's easy to check!

Gravy boat

Get your strike water going first, then weigh and crush your grain, sanitize stuff etc. Once you've mashed in, get sparge water heating up. If you have the ability, start your burner as you run off your mash. Bringing up the strike/sparge water to temp and wort to a boil is one of my biggest...

This device exists: Shawarma rotisserie. Usually chicken, and huge quantities. Doing 1 steak would be time-consuming, but delicious. The professional shawarma cookers use a natural-gas grid burner vertically and rotate the meat. Electric would be similar im sure.

Not being cheeky; You could use the laptop to program an Arduino in your brew space to run your equipment. This would save you running around your house while changing the programming, flashing etc. I think that a windows-based brewing system controller would be more trouble than it's...

Make a list for your brew operation. I consistently forget to add my irish moss. I blame beer, and the lack of a list for my brew day. Don't "wing it". Plan what you need to do and do what you plan. :mug: Oh, and keep brewing. One good batch, and you'll be hooked. I promise.

Welcome from Oakville ON

This. I like what I'm reading though. Photos as "attachment"?

So, a week later I'm convinced to ALWAYS have a batch of this beer. It's carbonated nicely now, and MY GOD it's good. The first beer I've made that I would actually want to pay for, and even the SWMBO thinks it's good! This is what it looks like:

Bump for some advice on a time-sensitive procedure! After D-rest should I crash cool in primary and rack the beer off the yeast, or bring back to fermentation temp for addional time on the yeast before transferring to keg and/or secondary?

Having worked in a pub for a few years in high school, I would suggest that the beer you ordered wasn't popular enough at the bar to keep the lines moving. Your idea about the draft lines is a reality; consider many bars/restaurants have the beer fridge in the basement. The lines have a long way...