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Have you brewed mow with the burner? Is it still working well for you?

Report back how it works. If another Rocky Mountain brewer can make it work, I'll be more likely to buy one for next winter. I finally got to brew last weekend (Wyoming broke 40F for a day) which allowed me to use a Brett c yeast cake I've been sitting on for over a month (that session IPA is...

That makes sense since it will only be heating the area in contact with the induction unit. I was worrying about melting the controls and, to a lesser extent, stability (I could always build some supports for that).

Living in frequently frozen Wyoming, I want to be able to take my 15 gallon HLT kettle and brew some 20 liter batches of BIAB on an induction burner down in the basement about five to six times per year. The base of the kettle is pretty wide at 18 inches (46ish cm). The two top selling...

Good point on preserving versatility. So basically I'll be turning the GFCI outlet (pump) on and off from the push button? I can then just run a hard wired extension cord to provide power to the outlet?

I was thinking about removing the plug on the pump and have everything "taken care of in the box." (I have no idea what taken care of would look like). If I run it the way you guys are talking, would I have a gfci outlet inside the box (with the switch) that the pump would plug into?

I just purchase a few items for my new brew sculpture and would like some advice on how to wire them all together. I bought a push button switch from Auber: and need help on how to safely wire it to my March Pump. I really don't want to kill myself, so I am pleading with the community to...

I love that you used those wild hops, bucking our advice. I'm sure the beer is going to be awesome cause the recipe is solid. Keep us updated. And way to go converting another brewer.

Listen to this man. One caveat, the beer you've designed (I really like your recipe) is going to take about two or three years to be really enjoyable in my experience with similar beers.

I keg mine. I do a blending of young beer (unsoured) with the barrel, as well as straight barrel, and blended barrel beer aged on fruit. I typically bottle a few for cellaring. I like using the solera process for my barrel. I can taste how the beer progresses over time and pull off a keg when I...

Why not add some flour? I think that is a suitable substitution.

I think I read that about the White Labs strain, but it definitely does not apply to the Wyeast strain (which I have used). I've never researched the fermentation qualities of pichia outside of limited reading (Wild Beers mentions it).

Levi, my fermenters could very well be infected. I use better bottles and clean them with oxyclean free and sanitize with star san, so I know that there could be various strange critters in my vessels. When pitching both sacch and bretta in a beer, I make a healthy starter of both to minimize...

I am well aware of the BJCP style guide's take on sour beers and view it as a starting off point for my "sour" beers. To be honest, I find the guide limiting and fall more in line with Peter Bouckaert's view on BJCP. For the whole, we limit ourselves by putting our beer in the little boxes...

I respectfully disagree. In my experience pitching a sacch strain and then pitching a bretta strain WILL result in a sour beer. I have done this for the past three years and have great success. It is not the same as a beer that has pedio and/or lacto, but the sourness definitely comes through. I...

Why secondary? The point of a sour mash Berliner Weisse is that you can turn it in a week. I don't know if you bottle or keg, but either way I'd just skip the secondary and get it to your preferred serving vessel. That way you're enjoying it now and can get to planning your next one.

I did the old socks method and had some young roselare that I supplemented with a lot of freshly fermented WLP550 beer and a couple 1 year old roselare carboys. I've noticed it go in different directions over the past couple of year. Last summer it was very lemony and now it is going through a...

Absolutely, that is my methodology. I taste the decanted liquid to see if it has the properties I'm going after. I've had Brett. L going for over a year with use every few months. My brewing guild stole the entire culture for a chai coconut porter, so I have to restart a lambicus strain...

I don't know if it's truly symbiotic, but yeah I will pitch both sacch and brett at the same time into the wort. I have a variety of brett. strains that I keep alive in my basement (currently only three). I feed them periodically and sample them before pitching to make sure they haven't...

I've brewed over 15 batches of Berliner Weisse (my wife requires it to be on top the entire summer) with a variety of methods and I am now convinced that my preferred method is equal parts pils/wheat; crystal hops (3.5 IBUs); and an OG of 1.037. I sour mash for 48 hours (hit heavily with CO2)...