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Hello, I'm trying to do basic temp monitoring with one probe, and have a high and low alarm for a few degrees outside of a mash temp. I was looking at all the thermometers on Amazon and they all seem to be meat/bbq, and come with proprietary probes. I'm thinking about using a simple PID with K...

Looking for a 10 gallon corny keg, let me know what you have, condition, price, etc. I've had these shipped and it tends to be around $20-25 using Fedex.

Keggle with one welded coupling, and one weldless nipple. Perfectly fitting aluminum lid $75 I'm doing some deep cleaning and will likely have more stuff, first dibs to first person who shows up or I'll post here as i get to it. Pick up only in Bloomington, IN.

I’m considering it, though it’s a nice 10G Spartanburg so I’m really hesitant. The problem is a 6” is too big, and the 4” runs over the lid flange area. It would need to be hammered flat on two ends. I’ve done a fair but of metalworking, but stainless is not super malleable and it’s not an easy...

Long shot I know. Looking for the flat lid, not domed, that goes to a 60 quart / 15 gallon Concord kettle. Interior diameter is 16.5” with a 17.375” outer rim diameter if you think you have something similar that may fit. Don’t really care if it’s stainless or aluminum, though stainless is...

I haven’t heard many talk about this app made by a small (one guy?) developer called BrewBear. I use it in iPhone but it may be available for other platforms. Check it out. It’s wildly useful with lots of conversions and calculators (dilution, attenuation, SG correction, hop subs, mash volume...

After debating DIY glycol chillers, frozen 2 liter bottles and pumps, or sticking with plastic bucket fermenters w/ heat wraps I finally popped for a surplus solid state chiller. I agonized over whether this would have the capacity to raise and lower large thermal mass effectively. I spoke with...

Currently I do ~9-10 gallon batches using a burner / keggle, and two 5g coolers. Batch sparge, sometimes an extra dunk sparge if I know my water volume is working as expected. Recently I overshot my strike water temps, pulled some off to cool, then undershot mash. Heated up a couple gallon of...

If someone has the 20g Brew Built false bottom, could you measure the exact diameter? Also wondering how tight the gasket is? I'm trying to figure out if that gasket may work for another application. Thanks!

I'm looking for the weight of the tri-clamp linear flow valve, and what the inner diameter is. Any help is appreciated!

This is a bit of a ramble, talking things through with myself but welcome any thoughts. I've brewed for a long time. I remember talking with John Palmer back in rec.crafts.brewing when we were all building the 3-tier systems. Quit the hobby once, and picked it back up after reading Brew Like a...

I know yeast can throw off sulfurs and all manner of crap while fermenting that tends to clean up after a couple weeks conditioning. and I've done mostly Belgians so am familiar with most things related to Belgian fermenting. I've got this tripel in the primary now and it's been nice so far...

My tap water is 9.1 Ph. I know a mash changes/lowers the Ph, but what about adding 11oz DME to .75g for a 1.040 starter? Does the DME lower the Ph and if so could I estimate that without a direct measurement? (no meter) Just curious if a small citric acid addition to lower it for better...

I'm making a big 1.104 Imperial porter and using WLP007, and anticipating big head. I use buckets, and don't want to rig up some blowoff apparatus, but don't want 'splosions. Is there any reason I shouldn't split the 10-11g between three 6g buckets? This should give tons of headspace for the...

This will be my first foray into over 1.100 territory. I'd prefer guidance from brewers who have actually made a huge porter, or larger ones at least. Is there anything you would tweak? My goals are to avoid cloying sweetness, have some body, dark chocolate, dark fruits, toffee, caramels...

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I've never had infections before, and really hate to post an "is this" thread. Yeast was admittedly old but stored well, but may have gotten off to slow start. Wlp802 lager You can see the other identical starter (same everything) has a bigger fluffier krausen.

Just as an FYI. I know lots of people are always freaking out about Best By dates and is my yeast good or not, blah blah. I'm not the only one who thinks the MrMalty calculators are BS about % viability of properly stored yeast. I had a tube of WLP802 in the fridge for a year and I'm...

I want to start a thread of fermenter pic explosions that we can all subscribe to. We don't need elaborate descriptions of recipes or processes (unless it's insane), just the crazy yeast party aftermath. :ban:

It smells reeeeaaaally good. Pros-i can drink it right now. Cons-its unhopped, there is only 3 liters vs. 6 gallons. I'm leaning towards drinking it, unless someone can stop me.