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I'm the same way, I just try to keep the hops off the sides.

I really like those glass tile sheets. I might use them for my bar top then pour the clear bar top stuff over them.

I wonder the same thing. My kids are 8&9 but I really don't feel like I will need to worry. I expose them to it, they see me brew, they even help. They know the deal. As for measures though, I'm installing an RFID lock once I finish me smart keggerator controller. Coming soon to a brew house...

Ha, I have 20' vaulted ceilings in my house..... Hmmmm? That would make for an interesting living room conversation starter.

That's a true definition of "Brown Ale".

Sounds like my ex-wife and her new husband. Oh wait.... 7 cars, all in the yard, 2 run. Some people!

That's one expensive "Kerplunk" that you do not want to hear in the toilet!

Bag of rice I heard.

Wait, Bud uses hops? Lol least flavor in the world

In this above mentioned "Fermentation Hall" are the fermentors jacketed or do they have coils inside with direct contact to the liquid?

That's me. Staring at an 85 page schematic as we speak. I better get busy!

I use AutoCad Electrical 2013. Where do I insert the Giant smiley face!

So figured I would investigate a little more now that I am at work and could look over my NEC 2011 book. There really isn't anything I can find thats a clear cut answer to this. I am going to call my rep at Tempco to day and ask the question. As I said in my earlier post. I have seen both ways...

Series or parallel is fine.

I usually wire the contractor before the SSR. But have seen it both ways. There isn't anything in the NFPA book that I have found. I look at the contractor as a e-Stop disconnect. As for the light. You could always wire it in series with your SSR coil.

I love how idiots drive around and shoot things. I was contracting at a glass company and the local gangster wannabes like to shoot the hydrogen tanks.

That's my concern also, cycling. A good insulation will be magic!

• Ales: 62°F – 75°F (17°C – 24°C) • Lagers: 46°F – 58°F (8°C – 14°C) *Note: Lager fermentations can be started warmer (~60°F, 15.5°C) until signs of fermentation (gravity drop, CO2 production, head formation) are evident. Cool to desired fermentation temperature once signs of fermentation are...

I wonder what the temp swing limitation really needs to be. I'm sure +/- 1 degree is plenty tight. It would be nice to get the definitive answer from the yeast supplier. Sounds like a mission, I may just start asking that question to them today.

So what sort of control loop are you thinking about. I think just plain time based boundary control would be sufficient.