Recent content by bphelan

Didn't realize you sold them...good to know, its going to be a xmas gift so I'll pass your site along to the girlfriend. Just out of curiosity when you say the flow on the 20 plate with slow over time is that due to the inevitable build-up of crud in the chiller?

I have a kitchenaid mixer (from my grandmother, hobart era-back when these things were bullet proof), it's a beast but I don't think I would want to put that much stress on the unit to grind 10+ pounds of grain. Plus, I'm not sure but isn't the mill attachment like $129? For only a little more...

After looking through plate chiller thread after thread, and Dudadiesel's own chilling chart I'm now down to deciding between the B3-23a 30 plate @ $139 (a lot of love for this chiller here) and the B3-36a 20 plate @ $149. I haven't been able to find much anecdotal reviews on the B3-36a 20 plate...

I had something similar on the outside of mine. Bar keepers friend took care of it. If you are concerned I'd imagine the guys at AIH will take care of you. For what it's worth, this type of acid etching is typically a cosmetic issue not a performance one.

Any thoughts on whether these will be safe to higher vol of CO2 than a standard bottle? I have some sour that needs bottling and I'd like a few 12 oz bottles in addition to the champagne bottles.

Just brewed an ESB and skipped mashout and stirred as I heated to a boil. No scorching issues, thanks for helping me fix this!

As some one said above, Nelson is awesome in a Saison, My nelson saison was a huge hit this past summer. I'd imagine it'd go very nicely in a tripel (not true to style obviously) just watch your IBUs.

Yea I pulled it out after the mash. It was still in when raising from 155 mash to 170 mash out, I'm thinking that the scorching may have started when heating to mash out and then just continued to become exacerbated at I heated from mash out to boil. I guess I'll try another batch and really...

The pot is one of those imusa aluminum tamale pots so there is a steamer tray that is basically a false bottom and keeps the bag off the element. I'm fairly confident the burned on material on the element did not occur during the mash.

Ok well I definitely didn't stir much after I removed the grain as it was heating from mash out to boil. I guess it wouldn't be a bad idea to put a ball valve on the pot and use my chugger to recirculate. Now I just need to figure out how to get the burnt crud off of the element...

Recipe: 5 lbs Pale ale malt 2 lbs rye malt 2 oz chocolate malt Ended up more of an amber than pale ale. How will crystal help prevent scorching?

I just brewed my first 3 gallon biab electric-assisted stovetop batch in my newly converted ekettle. I have mounted the camco ulwd 1500 w 120 v element many people are using. Basically, I use it like most use a heat stick but mine is directly mounted to the kettle. When I boil I leave the...

I saw the same pot in a local Marshall's to me it appeared to be the same as the Update International stock pot I use but stamped with the palm name. Although I don't have any hard evidence I believe that the triclad SS stockpots from update international, palm, and NB's megapot are all made by...

Just for the people afraid tumbler is gone. I picked up a six pack of Tumber the other day. Still haven't seen the red IPA in jersey stores yet.

I found Total Wines to have a pretty decent selection when I've been to Charlotte. Be sure to go to one of the Duckworth's locations, they have a ridiculous number of craft beers on tap (I think their newest location has something like 125 on tap) and good food too.