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(Yes, I know this is an ancient thread. New related question, though :) ) Are there any special tricks to stopping coagulation inside my plate chiller? Like: if I add to boil, then whirlpool, then wait until it's some certain temp or something to "fully gel" (or whatever it does)? I had to...

Yes, carbonated beer (original edited). Yes, counter-pressure keg filler, but I'm hoping to have some control (valve) and insight (gauge) into the counterpressure.

I know this is an ancient thread, but it didn't have an answer, so here goes: * I keep the fermentor pressurized "as normal" for the style of beer. * I add CO2 to the TOP of the beer in the fermentor (so as not to blow bubbles in the beer!) to hold "normal" pressure. * I have an adjustable...

I find it difficult to keep kegs properly pressurized during a pressure transfer of carbonated beer, and sometimes end up with over-carbonation that is a PITA to deal with. It seems to me that an adjustable pressure relief valve with gauge -- preferably low-pressure, so it's easy to adust...

Came here looking for the answer to the OP question: What is the [approximate is fine] alcohol tolerance of this yeast?

I mean the ring of hops that forms in the center of my whirlpool, around the heating elements. "Hops ring", "hops cake", "blob of hops" -- I don't know what that's properly called. ("Ring" because it forms a ring -- a sort of "big hops doughnut" -- around the center of the whirlpool, with the...

You can have incomplete or quite-efficient mash (OG) or fermentation (FG). I've found that [previously counterintuitive but, after some reading, I think I Get It] a larger crush can lead to a much more efficient mash, yielding much higher OGs with less grain, for example. It's sort of an old...

I have a plate chiller on the output of my boil kettle, on the way to fermentor. I don't have any special way to cool the boil kettle, other than that, so the wort is hot in the boil kettle. My current whirlpool (15 min spin, 15 min to stop spinning) drops things to the 190°F-ish range, but I...

As an aside on the states vs feds thing, I called California ABC to ask where various fermentables (sugar-water, lemon juice, etc) fell on the "is it beer? Wine? Sake? Mead? etc" scale. They explained that, while CA has fairly strict definitions of what constitutes "beer", TTB (the feds)...

Ok, I think I have a decent solution. The product I linked above (the sort of "C" shaped scrubbie thing) does a pretty decent job, but is too big to reach the insides of each loop. The thing that REALLY let me get into all the little crevices was (THIS) bad boy. NOTE: While decent scrub...

Forearm pain isn't the issue. "Can't reach all the little nooks & crannies" [easily] is the issue. (Obviously, I can get at them, eventually; I'm just trying to simplify life.)

Thanks for the suggestion. I've tried a bunch of "normal" scrubbies and have found getting into all the little ins & outs of the elements difficult. Hence my thinking I want something "C" shape (but, now that I've ordered one, I'm wondering if it will only do 2/3 of the job -- will report...

Ooo, I found something that's kind of like what I was thinking -- a "cutlery brush" (for scrubbing knives without cutting your hands). The "big feature" for me was "wraps around the heating element" -- the "C" shape thing. I won't get it until tomorrow, but I think this is probably the thing I...

Sure, attached. (Heh. Looking at this pic, I see a few spots I missed! :D )

I'm looking for a good, sturdy "tubular" scrub brush for my heating elements; any recommendations? NOTE: I've used large scrubbing brushes and scrubby-sponges. I'm looking for something specifically shaped and designed to wrap around heating-element-sized tubes and scrub them without damaging...

Clarification: I'm not asking what one can get away with. I'm not asking about how soft enforcement is. I'm asking what's legal. I'm under the impression that it is still illegal to distill spirits in the US without a distiller's license. "Federal law strictly prohibits individuals from...

I have several hops plants that I'm growing for hops. This question is not about them. I have two separate hops plants that I'm growing for decoration. They follow an 8' trellis to form a nice little archway. Problem: Hops grow to much-much taller than 8', and the extra bines don't want to...

EDIT: Answered my own question in comment below: "zero" is still the amount that is legal to distill in the US without a distiller's license. LINK ----- NOTE: I'm not here to rain on anyone's parade, nor to judge anyone. I'm genuinely just asking what I'm asking, with no hidden agenda. "You...

I realize this is an ancient thread, I just wanted to add-to, support and generally put in a few comments for anyone else who comes here for a search. (My search was about # CO2 volumes for water. I've since learned/decided that you kind of can't over-carbonate water, it just gets better and...

(Yes, I know: old thread. But my question is very similar-but-different.) Got here via search; I want to lower ABV after the fact. That is, the beer is already brewed, and it's much too high ABV for my taste. Obviously, I can add water. I'm curious if there are any other tricks that maybe...