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I have a sanyo 4912 that I have been using one keg in for a long time, but I want to put 2 in there now. I think if i cut the door mold off that holds cans and stuff I can gain 2 inches in the fridge. Anyone do this and notice a temp impact? Is there a significant insulation factor of teh...

Honesty having troll coming up with a reason to secondary other then I always have. I an going to fry hop this batch for about 5 ish days and am considering just dumping into the primary and then kegging at the end of that time. Is there a reason for or against the secondary ? Brian

Same batch split in 2 fermenters, starter split, one going already one still in lag time. it has been less then 24 hours so I am not overly worried. the difference is one is a bucket and one is a carboy. Just plain weird..... thoughts of this one? I am thinking of getting another...

So I was making a 10 gallon batch yesterday with a big grain bill. 38 Pounds of grain. THe mash in called for in beersmith 12.8 gallons of water. It seemed pretty thin and I had done this one before and knew that going in. It told be to use 6.69 gallons of sparge water. Now last time...

So I was cooling my DME starter and dropped the thermometer when it was at 80. I just reached in and took it out, pitched the yeast and put it on the stir plate. So much for the sterile boil.... --Brian

So I have a 10 gallon big ipa planned for tonight. 1.1 ish and had my strip plate going at 6pm last night with some saved London ale 0013. I plan to pitch sometime after midnight tonight so 36 hours was the plan. At some point over night it kicked the bar and doesn't really look as if it is...

15 plus years and still freaked out by lag time. I also am freaked out my an iodine test half way into mash times. Anyone else?

So after a day of 45 psi, I dialed my regulator to serving pressure, 11psi. When I shut of the quick valve the gauge jumps a few psi and when I open the valve it goes down a few psi. My thought is the beer isn't at 11 yet. Maybe it always has done that and I never noticed? Brian

Just built my stir plate and can really only get a small dimple on the surface. Maybe 3/4 of an inch before it kicks the bar. i am using a 1.5 inch bar and am going to buy and try a smaller bar, but how much of a vortex is really needed? Brian

I opened a vial of London yeast to pour into the starter and it fizzed like a shaken soda. I assume there is enough in the starter to get it going. Thoughts?

So I am still after 10 years using a braided stainless steel manifold in the bottom of the cooler. What is the advantage to building a fancy slotted copper pipe system? Brian

So the nylon ring I got at the store didn't seal. It really didn't fit in the regulator at all. It seemed to big... and when I tightened the nut it never went flush and thus never sealed. In a pinch I took a rubber gasket from a flip top bottle an cut it to size. It seems sealed not. It...

After 10 plus years, I had a carboy shatter. My brew buddy was cleaning it and it broke. We escaped with a few cuts. Could have been much worse. Any thoughts? Buckets? In a corney? What about those new plastic conical fermenters? Brian