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Thanks that gives me a better plan then.

What Is the best way to store the probe to keep it wet. The pH storage solution keeps evaporating off. The best I have come up with is putting the meter in a cup of solution in a gallon size bag and zip locking them up.

I have a couple questions... 1.What is your cleaning/disinfecting protocol? 2. Do you use recirculation to maintain mash temp...if so is a very slow recirculation best?

Have you had any problems with the PID overshooting the desired temp when the volume in the kettle/HLT is lower....I ran the autotune with 4 gallons and I notice when I have two gallons in the kettle the PID keeps rasing the temp 10...15...even 20 degrees above the set temp...

I am building my counter top brutus currently...I went all stainless...if anyone is having probs with getting some of the threaded fittings... http://www.buyfittingsonline.com has everything at reasonable prices...Their customer service has been stellar...

So I guess the story is that the center inlet pumps work fine and I shouldn't worry about center inlet versus side inlet versions

I am in the process of putting together the countertop brutus and have been looking for a deal on the march pump. One website I have ran across says that the center inlet pump is cheap and the "real deal" side inlet version is better...Is this true? If so, why?

Has anyone had problems with batch sparging pulling out excessive burnt flavors with chocolate malts/dark grains? I waited 10-15 minutes with each batch sparge on my last imperial stout. It was my first attempt at AG brewing and my stout seemed to have a more burnt after taste than many of the...

I also want to make a temp control set up for my burner...Is there a good thread on here for design..or could you expand on your design for someone with limited background