Recent content by dannedry

I drilled as small of a hole as possible, ran my wires, and then filled the rest of the hole with silicone caulk. Worked for me. :mug:

I saw one of these in action this past weekend at my new homebrew club, he used RTV and poured it down the inside of the pipe. I'm very intrigued by these... and being able to brew all electric in the basement some day.

I have a single tier, 3 keggle system with 2 march pumps. Here's a few tips on how I do it: 1) STAY ORGANIZED! A dry erase board is very helpful mounted in my garage where I brew 2) As mentioned previously, I don't crack the first home brew till my 2nd batch is mashing 3) I mash #2 while #1 is...

Me too... only had 1 bad batch, and many GREAT ones! And believe me, the 1 bad batch had NOTHING to do with soft water. Haha, unless a bunch of cats pissed in the water softener... Hahaha. Just my $0.02 :mug:

I have had my weldless brew rig for about 2 years now... made from the galvanized steel per the original design by the OP of that thread. When i had it all up and together, I half filled my keggles and roared all 3 burners for an hour or so outside... keeping my distance. No issues at all with...

Tons of information in the "Hops Growing" section of this website also, I have 20 hop plants, 10 varieties growing in my back yard and I've learned everything I know about growing and picking hops through this website.

Oh, and I too was trying to come up with a way to put heat in my Mother of Fermentation Box... and decided the mat was the least likely to burst into flames. Haha!

I got one of these seedling heat mats from Amazon. Its similar to the brew belt and those sorts of things, but cheaper, and better built. I also picked up the thermostat that they sell with these. I wrap the mat around the carboy with bungie cords, and tape the temp probe to the opposite side...

I picked up an analog Johnson Controller off Ebay for like $22 shipped. It works great for me! I made the MOTHER of Son of Fermentation Chiller... that holds 2 carboys. Love it. :mug:

I took a 10% efficiency hit with my imperial stout as well... now I know! :mug:

Anybody with any advice on using these? I've got 5 gallons of a Russian Imperial Stout that has been in secondary for a few months now... I was going to take one 8" French Med toast spiral, soak it in about 8-12 oz of bourbon for 2 weeks, then dump the whole lot (oak and bourbon) into the...

What yeast??? I have been having long lag times with US-05... I brewed an Amber Ale on saturday with US-05, and it was 36 hours before I saw ANYTHING at all. It was not a vigorous ferment like I am used to seeing... I thought it stalled out today, so I took a gravity reading and sure enough it...

Funny you say that, because I am brewing this on Saturday for a friend's wedding mid-October! 6 weeks should be long enough yes??? :mug:

Holy Crap! Thanks for posting this recipe KING... a few hours and several brews later, I think I've found my Labor Day Weekend project. Looks like a beautiful pint.

Is there any smokiness to this beer? I know some porters are smokier than others... and I do prefer a touch of smoke flavor... if not, any suggestions? Maybe 1/4# smoked malt to the grain bill??? Thanks! :mug: