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Should that "Boil Temp" label be "Mash Temp"? I monitor HLT and mash temps but not the boil kettle.

This setup is getting kinda old now. I want to weld up an all stainless single level that is fully automated. I have too many hobbies for this change to happen at any reasonable amount of time. (don't know why this was flipped on it's side!)

Worst beer LATELY... DFH Positive Contact. I respect Sam more than any other brewer out there so it was a great upset.

I first bought a grain gobbler and returned it right away. Wasn't part of it plastic? (I forget)

I love my Barley Crusher. Get the one with the 14# hopper, especially if you brew on your own a lot. I have the 7# hopper and the 14# would make milling go by a little quicker.

I try to have my sparge water and mash at 5.2/5.4. I live in Greenville, SC

When sparging I have always read not to go above 170 degrees to prevent pulling unwanted flavors from husk material into the wort. I have always sparged at 170 and often noticed a slight astringency taste to beers I make especially with the lighter ones. I always monitor PH so that should not...