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I agree, I'm finishing up a keg right now. Next time I'm going to put a split vanilla bean in the keg.

Looks great!

I spent a lot of money in college replacing chemistry lab glassware. That's one of the reasons I don't use glass carboys.

This is the salient point for any discussion about the merits of GFCI in the home brewing context. It doesn't matter how many years you've been a professional electrician or if you never changed a light bulb. What matters is you build your system with proper gauge wire, good connections, good...

When I used to mash in a 10 gallon igloo beverage cooler I would put a put a piece of foil on the top of the mash, it helped hold mash temp a lot better than you'd think. Also definitely preheat, and skip the 5gallon cooler you'll eventually upgrade anyway.

The important thing is that you will soon have the joy of electric brewing. I'll never go back to gas (except for another Katrina or zombie apocalypse of course)

What are you using to make connections? Make sure your using the smallest size connector that's rated for the wire gauge you're using. It will help with tying multiple wires on one post.

That'll do it

CP looks good

How are you going to turn off the alarm? You can do it on the PID but it's MUCH easier to throw a switch while you change the alarm condition

I hated cutting those square holes, slow and steady is my best advice. I'm into simplicity. What are the two switches under the PIDs? If they are for alarms you could just wire one switch for the alarm. Also pick either the white or yellow indicators, I like knowing which line is actually...

That's a pretty cool idea. You could rig the fan on the fire box with a controller to roughly adjust heat like fancy BBQ smokers.

Buy a 2 gal corny keg and ferment in that. All you have to do is remove the gas post and put in a blow off tube or attach a gas disconnect with a tube. Not cheap, but much easier.

That will work, but I'd suggest using a little more grain and skipping the sparge. A little bit more grain will save you a mess and some effort. Look into a bag, wisler for instance. Will make separating grain and wort a lot easier.

What's your process and equipment? Batch sparge w/cooler, single kettle biab,etc

Looks good. I hated cutting those square holes

There are many ways to brew and, for me and many others I'm sure, figuring out process and equipment is half the fun. There's no right way for everyone. That said, electric is awesome and I'll never go back to gas. Also using a PID is incredibly useful. Some people like pot watching, I hated it.

Hey it keeps me brewing. I don't drink as much as when I first got into the hobby and most of my drinking buddies have moved out of town so even a 5 gal batch takes me forever go through. I like the variety too.

There's no problem with using larger vessels for fermentation within reason. I wouldn't ferment a 2gal batch in a 14gal conical, but I ferment in 5gal corny kegs all the time. It's easy transfer to another keg for serving, no racking cane needed, no O2, and no worries about blow-off.

1) 3 gal better bottle, and 5gal corny kegs, and a 2gal bucket 2) wisler bags hands down, but I mainly use a 400 micron SS mesh basket 3) I let the grain drip out then pour about a quart through to rinse 4) depends on the grain bill, and whether I crushed or I let my lhbs mill. Usually...