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Interested!

Lowering price to $250 (shipped), or best offer.

For sale is a Blichmann Tower of Power Temperature Control Module, 240v. Included is the power cable, temperature cable, and temp probe. The temp probe is not pictured as it is still on my brew pot, I don't want to remove it until I have a buyer. Item is in like new condition, I've used it...

Another option (from a post I saw a long while back here) is adding an 8" round AC duct with a flared edge around the hole. Easily can be screwed on the under side of the base, make it just long enough so an inch or two of the duct goes into the bucket, but not so long that it's a pain to get...

+5gal Kolsch +5gal Fest =1802.5

I get this all the time. I started seeing it when I switched over to Hochkurz style mashes (longer with a 158 temp rest). I believe it's made up of proteins that come out of the mash, nothing to worry about. Sometimes it forms such a thick layer in my mash that it prevents the mash tun from...

Here's a good read for you. I would look at the pH and temps section. http://braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing#Temperature_series Seems like you did everything right. I punched in your stuff to...

5 gallon carboys (for your normal 5 gallon batch) are best used as secondary vessels. For 5 gallon batches it's best to primary in a 6.5 gallon carboy/bucket so you have headspace for krausen. When I bought my original all grain kit back in the day it came with both a 6.5 and a 5.0, with the...

What was your mash schedule (temp(s), time at each temp if stepped, etc.)?

1268.5 + 5 (DIPA, 1/21) + 5 (Stout, 1/23) = 1278.5

I think it looks good. I made a very similar porter about 6 weeks ago, with 13oz of PB2 powdered peanut butter. The recipe I used was similar to this although I didn't use any lactose. Expect some extra loss to trub in your boil, the PB2 pretty much makes a mess. I started adding it around...

I haven't posted yet, so here are my 6x5.5 gallon brews so far this year: Kolsch (1/11) Dunkel (1/12) Porter (1/16) IPA (2/02) Best Bitter (2/06) Festbier (2/10) 4745.5 + 33 = 4778.5

Hi Bill, For 2565 I usually pitch and ferment right at 60 and get good results. I use either 2565 or WLP029 for nearly all of my ales. I'll take a gravity towards the end of fermentation, once attenuation is close to where I want it I'll raise the temp to roughly 66 to get the last few...

I honestly doubt it matters much either, just explaining some of the supposed cons of horizontal (I can't find any cons of vertical). I too do it both ways in my beer fridge since the top shelf can only hold short bottles upright. Although I doubt if I've had any one bottle in there for...

Storing corked carbonated beverages on their side could weaken the seal (using traditional corks), whether or not this applicable to the amount of time you plan on storing I'm not sure of. I guess the deal is that keeping moisture on a Champagne style cork will cause it to lose elasticity over...

You shouldn't have a problem carbonating post cold crash.

hopbrad, I have force carbed warm with no issue, although now I generally carb my kegs in my lagering fridge so it's been awhile. Back in the day when I would carb warm I always had better results if I chilled the keg a few days before serving, probably not much different then natural...

You could always pull a few pints from the keg before transporting, a lot of the sediment will come out in the first few pours. If it were me I would set & forget force carb primarily because that is how I carb 100% of my beer and I find it easy/exact/etc. Is your corny brand new? Have you...

The longer a hop boils the more bitterness (IBU's) it will add to a beer (relative to the hops AA%), however most of the hop oils that this hop adds to the beer will evaporate in the boil. So IBU's don't necessarily determine if a beer has a hoppy flavor/aroma. On the flip side, hops added...

I brewed something similar to this three weeks ago: 6.5# Maris Otter 1.0# Flaked Oats .75# Crystal 80 .75# Pale Chocolate Malt (220) .50# Chocolate Malt (420) 1.0oz Fuggles @ 60 0.5oz Fuggles @ 30 0.5oz Fuggles @ 15 Nottingham Yeast For the peanut butter I used 13oz (2 pb2...