Recent content by mr_tripp

Thanks everyone. I'm making some adjustments and will report back but I have a quick question. What is the best way to ground to the pot. I have some stainless steel nuts and bolts but how do I prevent leaks? JB weld? Rubber washer? Silicone tape? Other ideas?

Photo: https://docs.google.com/open?id=0B7ND8aBQ_BXGR0wzN2JRVGt5UDg I have a electric kettle and I use a 2000W element from Home Depot. I use a Ranco controller and Shock Buster GFCI from Lowes. I have used my system about a dozen times and no problems. The other day I started an...

I might not have the right terminology so please correct me if I am wrong. I am trying to figure out if there is a general estimation of extraction rate/effeciency for the second running or after I sparge. My brew right now has 4 gal. in the mash tun and 4 gal. in the HLT. My reading now...

Back to the OP: I just read this article last night about open fermentation. http://***********/stories/techniques/article/indices/31-fermentation/1216-open-fermentation-tips-from-the-pros

This happened with my brew a few weeks ago. I'm drinking a pint of it now and there is no infection. Guess what I did with my last brew...blow off!

The airlock activity is not an indicator of proper fermentation. What was your starting gravity and how much yeast did you use? If you underpitched then it might be malty, but as FATC1TY said, it's not ready.

Did you bleed it before you set it at 12 psi? If not, when you come back from vacation you will have an over-carbed beer. Before you leave release the extra gas and set it to 12 or 15psi and it should be perfect when you get back.

It will be hard to store your fermenter and kegs in the same fridge unless you are doing lagers. If you are only doing 1 beer at a time you would be ok with a tall mini fridge. Search the forums for fermentation chamber and you will find lots of examples.

I was using my refractometer to measure the final gravity. That is the problem. I used a calculator and it looks like I'm right at 1.010. Now I just need to figure out why it is sweeter than I want it to be. I guess it is still a higher mash.

I shook after it stopped at 1.025.

I have been brewing for about 3 years (2 years all grain) and have had several good beers and a lot more bad ones. I recently built an all electric system for indoor brewing. I have 2 aluminum pots with 2000w electric water heater elements and I use Ranco digital thermostats to control the...

Thanks for screwing up for me. I'm doing my first cold crash now and will be sure to use a S type air lock with star san.

I heard of some people putting a silicone tube over. Your method sounds easier.

How long does it take to get your boil from mash out? Are you using SS or aluminum?

Can you set a tankless heater to 170?