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They use those things for compressed air manifolds in factories, we got one at work for splitting air lines

Of course the other advantage of these things is easy of cleaning. Just pull off the silicone tubes and run a bottle brush through the tubes. Easy done.

I don't know the volume but some simple maths should work it out. In this case there are seven lengths of half inch copper at 400mm long plus the silicone loops so I would guess around 2 litres max and yes, you need a pump. I use a March pump. I recirculate back to the kettle until it drops to...

I suppose I should show the finished unit. It works really well, about twice as fast as my previous plate chiller and doesn't block with hop debris from pelletised hops.

I made one about a year ago, this is the unit nearly finished. The ends are joined together with silicone tubing.

For those that haven't heard, Coopers Brewery are building a $63M malting plant in Adelaide. This is not a mucking around piece of infrastructure. Being my own business is in the same suburb, I've been watching it take shape over the past 12 months it's huge. I've heard (not confirmed, only...

You can brew great pils and lagers with JW export pils. The only issues I have had are very recent and that is the malt appears ungraded. Lots of variation in seed size caused me a big headache when milling, the big grains crushed well, the smaller ones just slipped on through. I had to adjust...

The newer 2015 guidelines overcomes most of these restrictions with much broader categories and interpretation. These days I don't see that as problem.

The questions are very resaonable and should give you the data you need. I'm running a comp too so this interests me. Ask admin to make this posty sticky

Nothing is controversial in brewing, just brew! Got an idea here Just been sipping on a Big Shed Brewing American brown ale, I'll swear this has added coffee, it's super delicious. Now I'm home sipping on home brewed Dunkel Weizen so now I have an idea to combine the two styles, Basically an...

You could drop the Carapils and the Oats and add Rye malt. That would give you a creamy texture, more body, more head and head retention and a touch of spicyness

The only problem I can see happening is the consequencies of using two whirlflocs. They could knock so much protein out of the beer it won't be able to form and hold a head. This is fairly likely so be prepared for it. Won't affect flavour/aroma. Could knock mouthfeel out of the beer as well...

I do, running the water through a counter-flow chiller. Draw water from the bottom of the pool and return it to the top. You need to source a reasonably high flow rate submersible pump (I think they're called basement pumps in the USA). They are an extremely efficient and environmentally...

I think what amazes me with the comments in this thread is the following: How do you know you have to add acid? Have you actually measured the the pH of your mash - including during the sparge and if so did you use a relaible pH meter or one of the useless pieces of **** from Ebay? Did you use...

Rack it into another fermenter using sanitised tubing. Santise the tap first with a spray bottle. Next time you use the fermenter, use threading tape and sanitise it before screwing the tap in. And don't forget to sanitise.

You were warned about grassiness from late hopping lagers. Yes, it will fade but may take some time.

Great article although it does ramble on a bit. Thing is, sometimes you have no choice but to sell out. To use a true analogy, the majority of service stations in metropolitan Adelaide are now owned and operated by a private company called 'On the run'. They approached an independent Caltex...

Tap contracts are despicable. They are illegal in the USA and have recently become illegal in the UK for the sole reason of locking put independent brewers. It's an anti-competive practise and the completely useless ACCC in this country chooses to do nothing about it. Big shame Australia and a...

You should read this and the following page. http://howtobrew.com/book/section-3/understanding-the-mash-ph/residual-alkalinity-and-mash-ph

I can't see any reason to treat your sparge water any different from your mash water and I think most people here would use the same water. pH is seldom a problem when brewing and of all the things you need to concern yourself about, pH is probably near the bottom. Unless you're using way-off...