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I made two 1 gallon batches as described above with the exception of one batch I inverted the sugar. The results from both my wife and myself is that the non-inverted batch tasted better and it was definitely clearer, as the invert batch has a slight yellow coloring (I assume from the Maillard...

I decided to start making something very similar roughly at the same time last year. I also started off with EC-1118 yeast, but instead inverted my sugar by adding a tablespoon of lemon juice at the boiling step and allowing it to boil until 237 deg F. I decided to make two identical 1 gallon...

where at???

Guessing by being his 2nd post he was really trying asking who tests their mash pH while doing AG brews. I use 5.2 stabilizer and dont test currently but will switch to testing then ajust w/brewing salts once I get a pH reader.

^^^I agree, I dont think there is a method to tell how well the starches are broken down to maltose maltotriose or just plain glucose and how many are longer unfermentable chains. It really depends on the malt, pH, temp, and rest time. I know this isnt the answer you want but without testing the...

I went through the specs and other than the different looks I think they are the same.

I also agree, with the right welding setup you should be able to weld anything. Find another welder.

I have 3 banjos on my brutus, 2 are the new style one is the old style. While testing it I found 4.5in from tips to surface that the keg sits on to be the best distance. as for the regulator you are going to want to turn it up pretty high (20-30psi) and open up the air flow near wide open. The...

haha I used a dremel on my 1st keg. Wasnt nearly as fast as the cutoff wheel but was faster then I expected. Wouldnt ever try it again though.

the tube is 3/8in but they sell a 3/8 tube to 1/2in NPT compression fitting.

I agree. also it would be hard to keep under vac pressure because the boiling wort is converting water to vapor which would increase the pressure so you would need it under a constant vac. on the other hand i think your hops bitter your beer quicker the the wort was under pressure and boiling...

the irwins are pretty good 1st one i had never seemed to dull down but it binded up really bad once near the tip and snapped part of the bit off. Honeslty its a great bit just a fluke accident. it was under the 30 days at lowes so they let me extange it for another one and that one is still...

does anyone see anything wrong with this? I have some ebay thermowells and the love temp probe wont fit but its so close that taking the black stuff off the probe should let it slide in.

It is covered in "The Homebrewer's Garden" they have a whole chapter on it.

Some people are able to get them from the brewery once they don't want them any more. So there are kegs that the brewery still owns and some that people actually own. But to tell you the truth the place where you get full kegs from around me wont take a keg back unless it has paperwork on it and...

Only 4 holes letting the wort in? After reading John Palmers "How to brew" in pages 298-305 there is a good amount on fluid mechanics. If you don’t want to get the book I would at least say try to build one like on the 2nd page on here How to Brew - By John Palmer - Appendix D - Building a...

Until you pull out the imaginary numbers.

I dont know about your jugs but when i measured out my 1 gal jugs one gal of water would come right tot the bottom of the letters that said 1 gallon around the top, total vol I would guess is around 1 gal + 1 pint. hope this helps dont know if yours has the letters also.

I dont know the science behind it but from experence my bottle bombs have been the ones that were filled more than they should have been. only logic I can apply is gas compresses liquid does not by giving some head volume the CO2 has an area to compress where as if there is no head room it...

i bottled my 1st brew over a year ago in a bunch of 22s and 2 growlers funny thing they were dead guy growlers also. beers were well carbed. i think it is once you take beer out of the growler leaving a big head of air is when it starts to lose CO2.