Brewcommune

If it's a lager with no dark grains, then yes, I cut with about 50% distilled water. If it's a dark lager, then I don't bother.

Galvanized pipe is silver and is....well.......galvanized! LOL. black iron pipe is all you need for gas. Copper works fine as well but is no longer to code for permanent installations. Turns out the oderant they use so you can detect a gas leak decays into nitric acid and eats the copper inside out ...

I'm not doing the gas beam either. I bought all the galvanized pipe to do the job. Now I just have to find the time to do it! You shouldn't use galvanized pipe with gas. The galvanize can flake off and clog the jets causing issues. That's why black pipe is the recommended pipe for gas applications....

That's great info, thanks for posting the link (and inspiring it). Did you consider putting a 6' loop inside the fermenter to avoid the need for large amount of coil on the outside? If so, what were cons of doing that? Brian has a 6' or so SS coil inside his fermenter and uses a bucket of glycol in...

I haven't had time to document anything yet, but at least some photos are back. Anyway, I helped WildBill on the B3 forum build the same system. He did a very clean job, here is a link to the photos he took of his project:

http://www.flickr.com/photos/billjohnn/ ... 706400311/

BrewMasterBrad wrote:The Superbowl has nothing to do with who is playing. It's about eating pulled pork sandwiches and drinking homebrew with friends.

While we have the game on 2 big screens every year for this party, I've yet to see the actual game in the last 3 years. It's all about the party and friends.

I have an old Sony Vaio laptop I've been meaning to re-purpose just for brewing. I was going to load Promash on it and keep it on the BBQ while brewing for reference etc. The only problem is, then my Promash and inventory would not be on a computer I regularly use any other time. If only there were ...

The picts are still here somewhere, when Brent gets them back, I'll be happy to document them again. I am about done re-working the control circuits as well with a more efficient ( I hope) design.

I won't be posting my recipe :roll: Dan Oh come on! OK, OK... I'll post a porter recipe. This is my vanilla porter recipe, but it would be very good without the vanilla. Vanilla Bean Porter A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 10.00 Wort Size (Gal): 10.00 Tota...

Ummm..... Didn't the yeastdb have the cross references?

maltbarley wrote:That's quite a bill there capt'n.

No shit! That's quite an inventory cleaner there.

I'm not sure if cold break forms at a specific temperature but I believe it is a factor of how fast you can change the temperature. I do know that if you were to let wort just cool naturally, you wouldn't get much cold break. That's also why CFC chiller users end up with quite a bit of cold break in...

Mike, What exactly is it you're looking for? You can go to the maltsters site and look it up, and I could be wrong but I think it does not vary much from year to year. Actually it can vary substantially from year to year just like AA% in hops can. There should be a lot number on the sack, with that...

Thanks Derrin, I thought they were just talking about who's still living there now. Just goes to show you cannot take everything you read (or see/hear) as the truth! You're welcome, but that's not my point. Statistics are a very dangerous thing and are very easily skewed. In fact, the number in you...

While this thought is still fresh in our brain, let's take a look at New Orleans It's amazing what you can learn with some simple division . . Louisiana Senator, Mary Landrieu (D), is presently asking the Congress for $250 BILLION to rebuild New Orleans. Interesting number, what does it mean? A. We...