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A growler filler and tap handle might be cool. For the growler filler it looks like the faucet I have is 1/2" bore and the other side would be a 1/2"" barb so that would be easy enough. The tap handle looks like it's threaded 3/8-16 and I might make that out of copper and polish it. A mash...

I'm assuming you're going to have the coil fixed in the CLT with no agitation? This will change the assumed convection coefficient by quite a bit. Also, are you recirculating the CLT water back into the CLT after running it through the hot wort in the kettle? The heat transfer calculations...

It's a pretty odd fruit, I think a relative to the persimmons maybe? My parents have a tree that produces probably 50lbs a year. Looking on google there seems to be only one winery in Australia that uses them. They are edible to eat so I assume they can be used for wine. They have a bland...

I finally got my lathe up and running after being in storage so I was looking for some ideas that would be useful for homebrewing. I also have some 304 stainless bar stock that I can use. I use a single vessel BIAB setup so I may try a weldless thermowell or weldless bulkhead fitting but I'm...

Also, how do you plan to carbonate?

So you want to know what length and diameter the immersion coil will have to be to keep the CLT cold? I can take a stab at the calcs but more info is needed such as: What's the ambient temp where it will be stored? What's the temp of the glycol being fed to it? What temp do you want your CLT...

I'm interested if anyone else has tried this and if so, does the coconut flavor or aroma come through after fermentation?

I made 1gal of Black Sapote wine on Jan 1st of this year. It had 3# fruit, 1.5# cane sugar, acid blend, tannin, and pectic enzyme added. Typical fermentation, other than it was around 75 deg ambient temperature (too hot?) During and after fermentation it has an extremely strong nail polish...

So the recipe turned out pretty good I think. The motueka hops had a good flavor but very subtle and almost no aroma, but that was probably due to the quantity. I got a pretty strong banana flavor and aroma from the T58 from fermenting on the upper 60, lower 70s. But biggest issue though is that...

So I just bottled it and it looks like it was at 1.040 pre-boil, 1.060 post boil, and 1.012 FG. I probably underestimated my efficiency so my OG was a little high but the T58 yeast attenuation seemed to be good. A few more weeks and we will see how it turns out!

Thanks for the responses! I ended up not using rice hulls and doing a single infusion mash without a protein rest. There are bigger issues with my process I need to fix first and I didn't want to over complicate things. (I may add rice hulls next time just to loosen the mash and increase the...

Hello! This is my first post and first recipe, let me know what you think or if it just won't work at all. It sould be an American wheat that somewhat resembles an hefeweisen or witbier? 1gal batch size, maybe 60% eff. (50%) 1.2bs Briess 2-row Brewers malt (31%) 0.5lbs Briess white wheat...