http://groups.yahoo.com/group/bathtubbrewers/ Bathtub Brewers - A relaxing, worry-free Fri, 03 Jul 2009 12:27:18 GMT pbooks@... http://groups.yahoo.com/group/bathtubbrewers/message/19887 http://groups.yahoo.com/group/bathtubbrewers/message/19887 Your pretty good in a primary for about a month and secondary for pretty much until you have time to get to it. I'm guessing an Ale so your room temp, as long Fri, 03 Jul 2009 12:15:21 GMT mr soul http://groups.yahoo.com/group/bathtubbrewers/message/19886 http://groups.yahoo.com/group/bathtubbrewers/message/19886 If it is already in the secondary I would not be concerned with leaving it on the small amount of yeast at the bottom of the carboy.  If it was me and I was Fri, 03 Jul 2009 01:55:14 GMT Adam http://groups.yahoo.com/group/bathtubbrewers/message/19885 http://groups.yahoo.com/group/bathtubbrewers/message/19885 I brewed a batch a couple of weeks ago. I let it go through primary fermentation and then racked it to a secondary carboy. It has been there for about 2 Tue, 30 Jun 2009 11:08:59 GMT brwmeistr http://groups.yahoo.com/group/bathtubbrewers/message/19884 http://groups.yahoo.com/group/bathtubbrewers/message/19884 ... Did this site get spammed? My personal yahoo calendar is swamped everyday with some kind of cookbook advertisement linked back to this website. Do I need Sat, 27 Jun 2009 18:57:32 GMT Mike Firosz http://groups.yahoo.com/group/bathtubbrewers/message/19883 http://groups.yahoo.com/group/bathtubbrewers/message/19883 In fact, you don't lose any efficiency by batch sparging.  You pull off the first run, calculate how much more you need to reach your boil volume and add that Sat, 27 Jun 2009 04:27:55 GMT Bob O. http://groups.yahoo.com/group/bathtubbrewers/message/19882 http://groups.yahoo.com/group/bathtubbrewers/message/19882 That's way I understand it as well but only for fly sparging. Batch sparging is all about getting the wort out as fast as possible. If it channels then all Sat, 27 Jun 2009 02:07:46 GMT Bill Keiser http://groups.yahoo.com/group/bathtubbrewers/message/19881 http://groups.yahoo.com/group/bathtubbrewers/message/19881 as i understand it, channeling is not good. you want the water to flow evenly down through all the grain to flush out the wort. if it channels, it just flows Thu, 25 Jun 2009 17:28:35 GMT Basic Poke http://groups.yahoo.com/group/bathtubbrewers/message/19880 http://groups.yahoo.com/group/bathtubbrewers/message/19880 That looks very nice. I need to build something soon, thinking of using a braided stainless hose. Remember, if you batch sparge and probably sacrifice a Thu, 25 Jun 2009 16:36:24 GMT Bob O. http://groups.yahoo.com/group/bathtubbrewers/message/19879 http://groups.yahoo.com/group/bathtubbrewers/message/19879 This is very nice. Since the other Bill brought up the flow dynamics have you looked at John Palmer's book How To Brew? www.howtobrew.com He has a real good Thu, 25 Jun 2009 16:20:31 GMT Bill Keiser http://groups.yahoo.com/group/bathtubbrewers/message/19878 http://groups.yahoo.com/group/bathtubbrewers/message/19878 good point. i hadn't considered that possibility. making it smaller would reduce the inlet area(not to mention more work!). i wonder if making a plastic or Thu, 25 Jun 2009 16:07:45 GMT Bill Funkhouser http://groups.yahoo.com/group/bathtubbrewers/message/19877 http://groups.yahoo.com/group/bathtubbrewers/message/19877 Nice looking work, Bill. One thing to consider: When I design the mash tun pick up tube, I try to keep it about 2/3 the width of the container. If the device Thu, 25 Jun 2009 15:58:30 GMT Bill Keiser http://groups.yahoo.com/group/bathtubbrewers/message/19876 http://groups.yahoo.com/group/bathtubbrewers/message/19876 i just made this mash tun, copied straight off our local brewing supply store's equipment. i hadn't seen this particular design anywhere else before. Wed, 24 Jun 2009 12:02:22 GMT Bill Keiser http://groups.yahoo.com/group/bathtubbrewers/message/19875 http://groups.yahoo.com/group/bathtubbrewers/message/19875 ... this reminded me of a formula i saw a while back. it is based on the fact that hydrometers and refractometers are not measuring the exact same thing. i Wed, 24 Jun 2009 08:12:26 GMT paulkidger@... http://groups.yahoo.com/group/bathtubbrewers/message/19874 http://groups.yahoo.com/group/bathtubbrewers/message/19874 I use a factor of 4. ie a 1048 OG would be approximately 12'Plato (Balling or Brix). In fact it is 12.15 ie equivalent to 12.15% % sucrose. It is not exactly Wed, 24 Jun 2009 00:41:53 GMT Bob Davis http://groups.yahoo.com/group/bathtubbrewers/message/19873 http://groups.yahoo.com/group/bathtubbrewers/message/19873 ... Hi, Scott! Here's a formula to get you from OG to P and vice versa: {Plato/(258.6-([Plato/258.2]*227.1)}+1 = Specific gravity Hell, I just use a conversion