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very cool!

what an awesome build!

Wouldn't you want to use CPVC and not the Regular PVC. I was thinking that the CPVC is the food safe stuff?

I like the color choice on the tile. What color are you using for the grout? Great project so far, can't wait to see it all finished up and running.

subscribed! Looks awesome so far.

Very nice build. How long till you get her broke in?

I just read fifty some pages. What a truly awesome job. Well done!

Thank you for the efficiency help. I would im agine that is about time to get some software. Sould be a tasty batch I think. I also like the smack packs, I had airlock activity about 3 hours after pitching. Pretty cool I thought. Now I believe I will have to get some mason jars and see if I can...

Today was my first all grain. I think everything went OK. I did a batch sparge from a 5 gallon cooler. Here is the grain bill.... I neamed thei "retriever Blond Ale" Its an inside joke with my brother... 11# American 2 Row 1# Crystal Malt 10z Williamette - 60 min. Wyeast - 1056 I...

For me personally, the advantage is being able to do everything in the basement in my brew room without the dangers of the fumes from propane or natural gas. Now I am doing it on the stove with partial mashes. I have nearly all the gear to go all grain, but only one propane burner, and one...

Maybe sometime we will have to hook up. I usually do a "Homebrew Wednesday" at my place after work with a few guys that I let "Sample" what I have. Thats what I was thinking of doing was one from the Home Depot, and rigging a love controller to it. I have an Electrician buddy that said he...

Here is what I would like to do. I want to use electricity to heat my HLT and my boil kettle. I am using a cooler for my MLT. If I am understanding correctly, I need a 240v element for my boil kettle. Does this need to be a special kind of element? What has everyone been using? Also, for the...

Your basement is not to cold. It is the perfet fermintation temp. Mine holds 60* to 62* year round. In their book "Brewing Classic Styles" they tell you to ferment at, if I recall correctly 65* to 67* degrees. I used a smack pack on my last batch. Once fermintation bagan it was 66*. This brew is...

Yesterday I put together my first attempt at a PM brew. I got the recipe out of my new favorite book 'Brewing Classic Styles" If you do not have this book, I think it is a must get. The recipes are extraxt recipes, but they also have all grain conversions in there. We converted an all grain to a...

+1 on the Tettnanger. I used that in my first batch. I tend to prefer to get the wort temp to 70ish. I stir arrate with my paddle for a full five minuets the pitch. I ferment all of my brews in a 60* room. So far all the stikey thermometers say 62-63 on them.

I would like to know how the bets wat to mak an Apple Wine would be. My sister has an apple tree in her back yard, and is giving me four boxes of fresh apples. The tree wes there when she bought the house so nobody really knows what kind of apples they are. Does it matter what hind they are? I...

No, I did not wait a day before adding the yeast. Thanks for the help Nurmey, I greatly appreciate it. I will have to get more yeast tomorrow and repitch.

I have made one of the cranberry wine kits yesterday. In the kit was nothing more than a can of cranberries. I added the 11# of sugar, yeast nutrient, pectic enzyme, and 5 crushed campden tablets. I also added 2# of frozen, but thawed blackberries. I then pitched the redstar yeast. I got up this...

Thanks Yooper! you rock! :ban::mug::rockin:

No idea. I just looked at the sheet again and all it says it Crystal Malt. :(