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I'm just thinking.. How about a slow runoff like fly sparging. Granted it would take some tweaking, but it's an idea. Hang it off your ball valve? Johnny Blich. Choppy chop..

Try it in the spreadsheet. Above is all the inputs that I made. Maybe my spreadsheets whacked?

I did. 3 gal for mash and 5 for sparge.

Well I'll double check. Still shows negative. Ca. 2 Mg. 0 Na. 5 Cl 3 SO4 6 (2x 3 Labs report) HCO3. 0 3 gal mash 5 sparge 4# ea 2 row and wheat Adjustments: 3g Gypsum 2G CaCL2 2g Epsom All 3 - adjust w/ sparge 2.5ml lactic R/A -346 Ph 5.5 Did I enter something wrong?

Ok. But w/ an American Wheat. 4# 2 row and 4# wheat malt using R.O. Water gave me a -358.. It far cry from 0 +.. Just playing with the numbers.

I'm new to using Ez-water spreadsheet. My last two batches keep showing a negative r/a? I can assume that this isn't normal? And is it really a problem that I need to worry about? Negative effects?

Has anybody made a flow thru hydrometer yet? Thought I might be handy when sparging. You would be able to watch the gravity drop as you ran off. Obviously you would correct for temp but just though it could be handy. If so post a pict.

Does anybody know of the importance of mounting as instructed? Due to my stand configuration I would like to mount it upside down. Mainly so the wort out is facing me and my pump to control the flow and temp. But it says operate this side up. The sanitize part I can see due to trapped air...

I would use the long slot plates on the burners. They are going to be supporting the most weight. Then go to the local HD/Lowes and purchase some square headed nuts and use I place of the T-slot plates. I have the utility shelf and that's how it comes. 4 bolts w/ square nuts.

Nice job!

I just went thru the same problem. After shopping around, Brewmasterswarehouse was the best shipped price. So I placed an order along with a few other needed items. After just over a week of "pending" I have them a call. "I'm sorry but we can't fulfill your order. We are unable to get the...

Im in!!

Agreed! How does one go about getting the Blue? I'm new to smoking and love my WSM but haven't came across any good "how to get good smoke" tips. I use chunks and don't soak.

In the above: sawdustguy talks of smoke. Looking for 3 hrs of blue smoke compared to white.? What's the deference? And diff in taste profile?

Going with the Weber Smokey Mountain. Thanks for all of your input. Now where's the best place to buy one?

My rig sounds very much like yours- a modified RIMS system. I had a similar problem that you had. I would start by heating my strike water in HLT then transfer into the mash kettle only to under shoot the temp every time. So I added a burner under my MT and started heating strike water up to...

Do you market these kits on a website somewhere? Well went to HD and Menards looking just to see what they had. Nothing.. That I would spend money on anyway. The Ugly Drum may just be for me! Where is a good place to find a remote thermometer?

A guy on CL near my has a UDS for sale for 130. I'm am more then able to make one but sourcing a barrel would be the hardest part. He says it was used previous as a edible food container. I don't know of anything that is edible that comes in a 55 gal drum. And Dataz722, someone posted that...

How about not using rice hulls and take it extra slow to get things moving and for the rolled - try the Quaker rolled oats for a sub. I'm sure you have a grocery store nearby.

How often? Like anything - more so in the summer 2xs a month or more. As to initial source, open for ideas. Probably not natural gas. The egg looks cool but a little to much for what I need.