Recent content by GoNova

After switching vendors for the past year or so based on very slow order processing from BMW, I am thrilled to say that my last two orders from them have shipped super quick. My last order shipped the same day I placed the online order! Glad they are back on track.

***UPDATE*** I appreciate all the posts to this thread. I decided to move to induction brewing and haven't looked back. IT IS AWESOME. Use the link below for details and pictures. I hope this is helpful to those interested in making the switch...

After having an amazing coconut porter recently, I have been trying to read up on the best way to add coconut to beer. Trader Joes sells roasted coconut chips. http://traderjoes.com/fearless-flyer/article.asp?article_id=994 What do you think? Any other ideas you guys have that have...

Nope. .88lbs. Thanks though. I don't know what's going on. I'll just trust your recipe and roll with it. :mug:

Beersmith is giving me an OG of 1073 and 17 IBUs. Any ideas as to why? Brewing this tomorrow! :mug:

I am ready to pull the trigger on this as well. My only problem is that it does not seem like the Avantco plug shown here: http://www.webstaurantstore.com/images.cfm?ItemID=177IC3500%20%20%20208%2F240&image_name=/images/177ic3500_pic5_xlg fits a standard dryer outlet like this:

Well, snap. I contacted the webrestaurantstore.com customer service department and they tell me that the pot diameter needs to roughly match the burner diameter. I'm probably not going to find a 8.5" diameter pot that can handle a full boil, right? Any other thoughts guys?? Thanks for all the...

Thanks guys. I do have a stainless pot. Is it ok if the diameter of the pot exceeds the diameter of the burner?

Please enter me! :mug:

***UPDATE*** I appreciate all the posts to this thread. I decided to move to induction brewing and haven't looked back. IT IS AWESOME. Use the link below for details and pictures. I hope this is helpful to those interested in making the switch...

I took this exact class at Keystone last year. Andy Hejl (national - soon to be master - BJCP judge) teaches it and is GREAT. Just like anything else, you will only benefit as much as you are willing to invest. If you simply show up to class, you will learn a little and may or may not make the...

This is the question I'm interested in as well. I've got a fermentation chamber, but it only holds 2 carboys. So, after the bulk of fermentation is finished, I move the carboy out to room temp so I can make space for new fermenting beers. Anyone see a problem with this?

All you are getting from adding hops at flame out is aroma (no flavor or bitterness). So, why not dry hop? Or, better yet, both!! :mug:

http://www.bjcp.org/2008styles/style18.php :mug:

25 strong at our March meeting. Great beers and lots of fun.