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New to grainfather pot still and having issues getting 220v outdoors, does anyone use the grainfather or any other electric still indoors. I read the beginners book and they say no but wondering of they are taking in to account it is electric and not propane.

Any one used a 5000 watt step up converter to run a 240 volt Grainfather in America? Heading back to Texas with a grainfather bought in Europe wondering if this would be easier then running a 240 volt line.

I am in Budapest for the time being and brewing beer. Wondering if anyone else is here doing the same thing?

Unfortunately the pesto was from a jar! Yes that is the uuni!

I had the US 110v version and am living overseas for awhile and because of covid have become very bored. So I just purchased the 220v version. Still setting up and getting things ready but from every thing I have read it should work much faster than the 110v unit. So looking forward to...

Pesto pizza and a regular cheese pizza!

I do not feel it would be to soon.

Just finished some sauerkraut that was in the crock for 23 days. It seems perfect. We have been in a cold spell for this month so the temperature in the house has been set at 69* and worked perfectly.

Nice work.

My wife gave me a grainfather with connect.

Blood orange Hefeweizen this weekend.

I did not brew last year. Received a grainfather for Christmas. Have brewed already brewed 2, 5gl batches. An oatmeal stout and an ordinary bitter. I would like to brew more and keep the kegerator full of home brew and not Store bought kegs this year. Also really figure out and understand...

Is there enough co2 “captured” to ensure the fermenter does not run out of co2 then start sucking o2 in the fermenter while you cold crash? I do think it is awesome not to worry about sucking starsan in the fermenter during cold crash. Just unsure if it will keep the o2 out of fermenter during...

Anyone worried about small amount of oil from the compressor entering plate chillers?

Those eggs from Costco that are pre peeled taste off to me. There must be some chemical they put on the egg to keep it edible that gives a bad taste. Imho....

The extra spice at bottling seems a little much to me personally! I am drinking mine now and just added what you did to the last 5 minutes of boil.

My first lager!

I am interested in the hlt and co2 cylinder. Can meet locally!

White Castle's

go to ruhlman.com and find his bacon recipe. It is a dry cure and I have used that recipe for years with great success. His book is called Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. If you want to understand charcuterie the safe and correct way...