Recent content by djt17

This has become my practice as well; 1 less transfer & 1 less vessel to clean. I have a fermentation chamber; so in 8 - 10 hrs I am at my pitching temp of 64 deg.

I do; works fine.

I had a batch scorched by an element; it tasted like the bottom of an ash tray. After 3 months I finally dumped it, it didn't get any better. Did you use any roasted malts?

I stir like a mad man at dough-in; I don't stir again until just before pulling the bag..

Over 100 batches...never a secondary

I only brew 5 gal batches; but, if I have enough slurry based on Mr Malty I do not make a starter. Just pitch the slurry.

A fairly new house should have GFCI outlets in the kitchen, these should be the only outlets on that circuit. (Per NEC). MY house is 25 yrs old; it has 3 GFCI outlets in the kitchen, nothing else is on this circuit. I can observe what is plugged in & running.

I used to make crappy beer; then I sent my tap water into Ward Labs for testing. I now treat my water & brew great beer. :mug:

BTUs is the primary difference; burners designed for indoor use also burn cleaner.

Search "Indoor Wok Burner". I don't have one, I went with an electric heat stick to assist my stove. But I was looking at them for a while.

Nice 1st post; welcome.

I do it for entertainment; I pay myself to be entertained. I'm actually making money. ;)

I've done it many times.

I purchased a Hot Rod; works great to assist my stove. http://www.brewhardware.com/product_p/hotrod.htm I think a towel would become saturated & begin dripping.

I confess..I couldn't have said it better myself. :mug: