Recent content by blacksquid

Thanks for the ideas guys, that's pretty much what I had in mind. It seems right now that indoor brewing will not be in the cards. :mad: I guess I'll invest that in a 220v extension cord for now...

Not quite, as that would be right on the newly installed floor... will not roll with SWMBO. :drunk:

Hey guys, thanks for the replies. Indeed I did use Kal's/Blichmann formula to calculate for my element size and that's why I chose the 300 CFM bathroom fan as a minimum. It's still underpowered but I'll only use it on my BK. Many posters argued that a hood was needed to keep the condensate...

I did and it's very GiantCustomMadeHoodAndVortexFan-centric - I'm sure you read the 2nd paragraph of my post. :ban:

As I moved into a 2bdr condo, I finally went ahead and ordered everything to move on from my old propane burner to a single element/controller for my keggle. I've been reading for months about this and now that I planned and bought most of the things needed, I see that I overlooked the most...

Who doesn't want more hops? :)

Thanks for the tip! Found one. :rockin:

Title says it all! I'm looking for one of those, ideally made entirely of copper but open to offers. :fro:

No good samaritan? :mug:

Looking to get this induction burner. If you have one you want to get rid of or would kindly like to forward me a new one using USPS from WebstaurantStore. I'm in Montreal, Canada so I guess if you're in the north east of the US it'd be cheaper! Let me know what you have. :D Brokerage fees...

Wow. A year after moving into an apt., still haven't brewed and have been sobbing all day looking at Electric Brewery prices... Will most definitely trade my keggle for a Bayou pot and my propane burner to an induction burner. Subscribed! :tank:

Smoked porter w/ sweet potatoes. (Delicious!)

I got a kg from my HBS last week - expensive at 45$ or so! Said a local microbrewery left them 5kg of it. Smells great, can't wait to brew a DIPA with it. The guy said I was super lucky but Ibeg to differ at that price! :D

Yep, started to brew 10G batches since it saved me twice the time. Usually reserved for proven and true recipes. As said earlier, the only drawback for me was that I had to dump my immersion chiller for a pump/plate chiller setup - even though I'm in Canada and water hovers around 65-70 except...

A month and a half after bottling my sweet potato porter I can say that I do taste a little sharp malty aftertaste from S-04 that I have to "remove" by pouring aggressively - it's definitely not from the 1.5lbs of Munich (6g batch)! Fermented at 62F. I think I'll stick to US-05 and WLP004.