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I'm going to disagree with you wholeheartedly. My current E-Biab setup is based on dual 110V heating elements. I currently brew 5 and 10 gallon batches and don't have any issues getting to or maintaining temps. I get to mash and boil temps within the same amount of time as a single element...

Most of the aging time is for the astringency to mellow. The flavors marry well only after a few months. YMMV with the grains being used.

Personally, I'm a fan of cold steeping. I've done it with any roasted grain that's over 120srm. This gives me more room in the mash, doesn't give off any astringency, and makes my stouts and porters more drinkable sooner. I mill all the roasted grains at once, combine them and steep them...

Credit cards are typically .030 in thickness. The thinner, the better. Mine is set at .020 and I use a feeler gauge. Be sure to measure the gap setting on the left, right, and center of the mill rollers. You should expect higher efficiencies with a near flour milling.

Dead Thread Revival! The OP just saved my day with this one amazing trick! Do not over think the method!! Just apply as instructed then enjoy your brew!

Welcome to bagging! A couple of things I noticed with my initial BIAB efforts is I always overshot my pre-boil and original gravities. I've since adjusted my recipes in light of the efficiency I'm getting with my equipment. It'll take you a few brewing session to nail it down. Not much to worry...

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Simply not true. Omega is a small privately owned yeast cultivator/supplier here in Chicago. One of their guys is in my HBC.

Edgewater and East Rogers Park turned a corner for the most part. I've worked that area the past 2 years and find that the gentrification that started in Andersonville has crept north to as far as Morse Ave. There are still some dicey bits west of Clark St. though. The Loyola area is decent...

Some pretty good points have been made here as far a s places to visit. The EL is your friend, particularly the Red Line and Blue Line. Red Line going north gets you to Lincoln Park, Wrigleyville, and Andersonville quite well. The Blue Line going north will get you to the Bucktown and Wicker...

I've just finished reading Markowski's Farmhouse Ales book and wanted to experiment with yeast blending. The info in this thread is priceless! Keep up the amazing work!

I use 2, 2000w elements connected to a PID for my keggle. I get a full vigorous boil with 12g of wort. Just a word of caution, buy quality SSR's for your setup. The cheap Chinese made SSR's will fail in an open state and cause your elements to burn out prematurely.

I had this scorching issue with my last batch. It turned out that my element was cracked. Never had this issue in any of my prior batches. Installing a new element today which should resolve the scorching issue.

Finalized and electrically tested my control unit using the Auberins 2342. Everything tested out perfectly with my DVM. I then subjected the unit to a use test with 9 gallons of 65* water. The PID brought my keggle up to mash temps and held them without issue. Today, I placed the PID into auto...

Thanks!

How about a rough schematic that I could use? I have a bunch of DC power supplies lying about. Would something like this work?

Through a mighty brain cramp, I accidentally ordered an Auberins 2342 for my E-Biab setup instead of the 2352. Can I use the 2342 to cycle the 2 SSR's I have? I'd send back the 2342 and get the 2352 but if the 2342 would work without issue then I'll stick with it instead.

Looks like you nailed it nicely! My recent brew day went well using your calculator!

I'm slowly putting together my E-BIAB system now and had a few ideas about keeping my bag off the elements. Your pot and false bottom is a very nice simple solution! Does the false bottom clog at all with any break material during your brew day?

Even though my tap water is pretty decent, I use a carbon block filter to get rid of chlorine and campden tablets to get rid of chloromines. I then adjust my water profile with brewing salts to get a balance between maltiness and hoppiness. One of the beer nerds at my LHBS turned me onto using...