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37 - IPB-16S - US

Not sure which style that would fit, I'd put it in my fridge though... Sounds great for summer!

A pH meter is on my gadget list, despite concerns about maintenance. Once we buy the next place, itll be time for a whole new system, so the list is long :ban:

I opted to wire a dryer cord onto a spa panel, mostly for portability (annoying habit of moving every 5 years or so). This would be a bit more elegant though.

All smiles about the new platform, @TxBrew !

For all-manual, the Still Dragon DIY kits are pretty affordable. http://stilldragon.com/index.php/diy-small-controller.html

Not to derail the OP, but Why do you wish you'd gone with the Brew Boss? Weighing the two systems for an upgrade next year.

You can run 5 gallon batches in the 15 gallon system...doesn't help with the price, but you're not forced to scale everything else up just because the kettle is bigger than you need. I'm currently planning to go with either the Brew Boss or a Colorado Brewing Systems rig (about the same price...

Dryer cord (have a dryer receptacle in my basement) wired to the spa panel, spa panel is then hard wired to the control box. From the box, then have output cord (5ish feet) to a twist lock, short pigtail with the male twist lock off the element. I'll grab a picture or two, in the process of...

^sounds just like my rig. Still dragon controller and an element in the kettle, GFCI spa panel between the wall (basement dryer plug) and the controller. Next rig will have temp control for mashing, still weighing options (3 vessel vs 1, is the main debate).

Gotcha. If it were me, I'd let it ride in primary for a month (or even two, if it needs more time to clean up) and then package...even if I had a carboy handy to do bulk aging. Let it age in the bottle, easier to sample and understand how it matures that way :tank:

Following- if you still have this when I get moved out that way, we might need to talk...it's not 100% the system that I've been specing out, but would likely fit what I actually "need".

Good to know that they do BOP- moving to Cary/Apex in December, will be renting for a bit while house hunting and planning the new brewery...be nice to still make some beer while I'm a transient.

You could (lots of racking), begs the question "why are you transferring to a secondary?" though. Unless you're bulk aging for a long time, I'd let it stay right where it is until ready to package.

Was looking at the same thing, found this: http://www.stainlessbrewing.com/14-Coils_c_27.html

I'd polish it every day!

Love the simplicity, and the Tyranena glassware! :mug:

My $0.02, since I love to see this style gaining traction. I brewed a similiar recipe (60% 2 Row, 34% Flaked Corn, 4% Caramel Rye, 2% Black Patent (for color). Bittered with Cascade (16 IBU's), Cluster @15 (12 IBU's), Saaz at Flameout. Next time I plan to bump the Cluster back to bittering and...

Hang in there- a few mediocre-to-poor batches is initiation, not a condemnation of your abilities. Slow down, analyze every step of your process, and find your rhythm. I had a 25% success rate for my first four batches in 2012, have only had one truly awful batch since then (across probably 25...

Way to pull the pin... My $0.02, or less with inflation: buckets are available, resilient, cheap enough to replace, easy to clean, and result in beer that I am proud of. The key is the last bit: Happy with your beer? Rock on with your bad self. I'd love to have all stainless, but that's...