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Thanks for all the suggestions. I think the first thing I'll do is speak with an electrician about getting a 220V outlet installed in the garage. Seems like this will need to be done regardless of whether I go with induction or heating elements. Safe to assume that I'd need 2 outlets installed...

I definitely could try and prep more the night before the brew day which may save a bit of time. I like the idea of the 3500W induction plate vs heating elements simply from a safety POV (not much of an electrician and nervous about installing/using the heating elements) but only my 8 gallon...

just to clarify only time I have used the burner indoors is in the garage with the door wide open.........outside of that I would prefer to switch over to all electric and get an electrician to wire the garage for 220/240v.

I have been brewing AG for a few years now with a pretty basic setup using a single banjo burner, 15 gallon HLT/BK and 10 Gallon Rubbermaid Cooler MT. Have been doing mostly 5 gallon batches using single infusion / no sparge or batch sparge. A typical brew day for me is about 6-7 hours from...

I went with the 15 Gallon from Spike with the 3 couplers and love it. Have been using this for my boil kettle with igloo cooler for mash but plan on getting another 15 from Spike for my MT so I can look at switching over to electric brewery

I am looking at brewing a lindemans framboise clone and the recipe calls for 2-year-old Brewers Gold @ 1.9% AA. I have been looking online and can't find Brewers Gold that are anything less then like 5% AA. Anyone know where I can find these or at least a substitute.

I didn't taste but it did smell a bit off and opted not to take any chances and dumped the batch. I am usually pretty good with sanitation and have gone more then 20 batches without any issues. One thing curious about though.......didn't notice any issues with the batch in...

so was getting ready to bottle my Belgian Pale this morning (has been in secondary for few weeks covered by blanket) and believe this batch has gone bad. Lots of little white foamy islands floating on top. Been long time since I've had an infected batch figured I'd post a pic to verify this...

I have a Irish Red in primary right now that will be racked to secondary next week. I used Danstar Nottingham Ale yeast for the batch. Was planning on brewing a 3 gallon BIAB breakfast stout same weekend and thinking about harvesting some of the yeast cake from the irish to use for the stout...

used WLP775 English Cider Yeast for this batch. I have moved the bottles into the dining room which stays around 68 degrees during the day and drops to about 62 at night so hopefully the cider will start to carb up in its new location.

A friend got me the More Beer AG Belgian Pale Kit for Christmas. Plugging the ingredients into BeerSmith and not coming close to the Ranges that MoreBeer claims for this recipe. This is a 5 gallon batch assuming 70% Mash Efficiency (which is about that I have been getting for my last few...

Brewed my Hard Cider back on November 1st. Had in Primary for about 3 weeks and then Secondary for another 5..........transferred to bottling bucket mixed with about 5oz Priming Sugar Solution. Has been bottled and stored in cellar for past 3 weeks (cellar temps around 46 degree F). Cracked open...

Brewing a recipe for a Kentucky Bourbon Stout that calls for 24 oz Baker's Chocolate added last 5 minutes of the boil. I'm not a huge fan of using baker's chocolate and want to substitute cacao nibs instead. Thinking about soaking 8oz Cacao Nibs in the 24oz bourbon that this recipe also calls...

Day 15 and racked to 5 gallon carboy this morning. getting SG reading of 1.000 already (started with OG of 1.062). Secondary moved to basement where it will sit at around 57-58 degrees probably for the next month. Planning on bottling weekend after Christmas and will let it sit until Mid...

Cider has been in primary for last 13 days..........no sign of activity in airlock for the past 5-6 days and clearing up nicely........able to see all the way through to the other side now. How long should I keep this in the primary sitting on the trub before racking to secondary? I have read...

Started a 5 gallon batch Friday night using WLP775 English Cider Yeast. Pitched a bit cold but Active Fermentation started within 30 hours. Current temp in the room where the cider is fermenting stays between 66-73 (depending upon how long the wife keeps the wood stove going). Temp reading on...

I started a 5 gallon batch of cider last night fermenting in a 6.5 gallon glass carboy. The recipe that I followed had you simply cover the carboy with plastic wrap for the first few days of fermentation (until it get's down to about 1.020) and then they have you transfer to secondary (in my...

I'll be making a 5 gallon batch this weekend using White Labs WLP775 English Cider Yeast. I have done a few 1 Gallon batches of Cider before using standard wine yeast and never had any issues with blowoff but not sure what to expect with the 5 gallon batch. Figured I'd use the 6.5 Gallon Glass...

I purchased a really nice Hand Carved Mash Paddle last year made from Maple. After brewing I clean and sanitize the heck out of this and leave it out to air dry. Picked it up this morning to discover some nice green mold grew around some of the holes. Soaked this is boiling hot water and some...

awesome pics.......love the shape of the bar.........curious how you were able to curve the wood? I'd love to do something like that in my basement brew cave