#16 in Pipe fittings
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Reddit mentions of Nelson 855724-1001 Brass Industrial Pipe and Hose Fitting for Female Hose to 3/4-Inch Female NPT or Female Hose to 1/2-Inch Male NPS, Double Male
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Nelson 855724-1001 Brass Industrial Pipe and Hose Fitting for Female Hose to 3/4-Inch Female NPT or Female Hose to 1/2-Inch Male NPS, Double Male. Here are the top ones.
Buying options
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- Double male or male and female: 3/4-inch male (nh) and 1/2-inch female (nps) or 3/4-inch male (npt)
- Connects to female garden hose (nh) and 1/2-inch male pipe (nps) or 3/4-inch female pipe (npt) - dual threaded
- Machined brass
- Double male or male and female: 3/4-inch male (NH) and 1/2-inch female (NPS) or 3/4-inch male (NPT).
- Connects to female garden hose (NH) and 1/2-inch male pipe (NPS) or 3/4-inch female pipe (NPT) - DUAL THREADED
Features:
Specs:
Color | Gold |
Height | 6.38 Inches |
Length | 2.63 Inches |
Number of items | 1 |
Weight | 1 Pounds |
Width | 1.75 Inches |
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of course you could just buy this
Sorry I'm late to respond, but if you want to reply to someone, you need to click the "reply" link under their comment. Then add your comment as a reply to them, it will notify them you replied, and they'll know the reply is for them.
This reply is probably a bit long, lol. But I'm bored, so I go into some detail, and give some suggestions on tools n' such you can use for various things. You don't have to use them, obviously.
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I do my mashing in a 5gal stainless steel pot, and I do my fermenting in these 5gal buckets (foodsafe from Home Depot). I use these lids, as it has an extendable spout which is the perfect diameter for a No. 7 size drilled rubber stopper, which I stick the airlock in.
For the actual mashing process. I do the following. So, not far off from what you do, except the starting temperature, since going above 161F can damage some of your enzymes and slow things down. These steps haven't failed me yet.
I mix up the yeast culture as soon as I hit the 150F temp of the mash, by pouring the yeast (1tbsp) into 2cups of warm water with a pinch of sugar, a pinch of DAP (aka diammonium phosphate), and a pinch of Magnesium sulfate (aka epsom salt, I bought at walmart in a large jug). Then I just let it sit while the yeast rehydrates and starts doing it's thing. When the mash is down to around 80F, I pour that mash into a sanitized 5gal bucket, then when it hits between 75F to 70F, I pour the yeast mix into the mash in the bucket, close the lid, put in the stopper+airlock, and leave it alone for about 3 days, before I check on it.
When I check on it, if it has slowed down significantly, or is stuck. I do the following:
That usually accounts for all the stuck fermentation issues.
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Hope this helps!