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Unfortunately its a little large to completely fill with sanatizer. Im wondering if something like this would help though: http://www.ehow.com/how_6465430_make-homemade-scratch-remover-plastic.html If I can perhaps buff the scratches out, I would think the micro scratches made during buffing...

I think I already know the answer though :( I recently purchased a new conical tank (not specced for brewing, we don't have those here) and it has a scratch inside it - clearly visible from the naked eye. The manufacturer won't replace it because it was never supposed to be for a sanitary...

Ooooooh, that's so cool! Payday just needs to come so I can back this!

How would I go about peeling the rubber back without damaging it? Not that I don't mind damaging the rubber to fix the keg, just looking for some tips.

I got a new 2.5 gal corny, replaced all the o-rings and did a leak test. The damn thing is leaking around the plastic part (which doesn't seem to make sense??) Here's another shot. Is there anything I can do to fix the leak or is this keg lost?

It's called "Brew Master" Currently just shows random recipes (seems to be from beersmith samples?) but it's a really cool start!!

In the yeast washing sticky Bernie Brewer says I've always been a little confused by the logic of removing oxygen, so maybe someone can crack an egg of knowledge on me here... Fact: The amount of dissolved gas in a liquid is a function of the temperature of the liquid Fact: The higher...

Nice colour at least :)

I'm from JHB so I suffer with the same ingredient shortage that you do. Here's my take on it: I've made it quite a few times before, only once with a lager yeast (before I was actually set up for lagering, so I can't really use that as a quality comparison). I've settled on using two...

JayDVenter: Did you manage to sort anything out? I'm in JHB and I can't find any lactose anywhere either. South Africa REALLY needs a decent homebrew store. (Zombie thread is zombied...)

Junior

Well, kegged today. Hydro sample tasted different to what I expected... not bad, just way sweeter (maltier?). Here's a pic of the insides when I opened: And hydro sample: Thanks for all the suggestions. I actually do have a fan that I use, but it was off for a while so stale air could've...

Surely that defeats the point of the swamp cooler thing?

So I was busy crash cooling, getting ready to gelatin when I took the shirt off my bucket and saw mold all over the lid. I decided rather not to put gelatin in and cleaned the lid. I did this by pouring basically pure ClO2 on the lid, leaving it for a while, wiping off with a damp cloth...

I built a cupboard that sits outside and keeps almost everything except ingredients in. Made out of melamine coated chipboard so I don't expect it's going to last much longer than a year or 2. The whole thing (with before pics of my spare room) is here.

I don't think your problems are due to your braid floating. Remember you can only drain as much as the two openings on your T-piece (the braid doesn't cause a siphon). Difficult to tell from your picture, how high off the base is that? What is the actual wort level after you've drained the...

My braid stirs up into the grain often. Doesn't cause a problem at all. I regularly get 80% efficiency (2% variance each way)

How do you find the clarity of your beers using this method? I used to do it exactly like this (except sparging wasn't done in a cooler) but my beers were always extremely cloudy. Since I was still new at AG I assumed it was the lack of a compact grainbed. At that stage I wasn't using irish...

The airlock will work fine while the hot wort is still giving off steam, but once it starts cooling it will begin to draw the surrounding atmosphere in. I personally use a dedicated cube which can contract to prevent this but some people have been known to use an airlock with some cotton wool...

Is my logic ok here: If the phenolic flavours decrease over time this indicates to me that it's something that the yeast is capable of cleaning, such as off flavours produced by fermentation temperature. If it was TCP, the flavour compounds wouldn't be volatile and wouldn't decrease over time...