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If so let me know.

I'm not sure if anyone has covered this but I bought a Johnson Controls System 450 for my fermentation fridge. Even though it was a two stage I figured I could use one of the relays and use it for two stage control. It dawned on me that if I just snapped off the connecting tab on my 110v...

Sabco wants way too much for the Chill Wizard. I did this for around $250 The Duda Diesel 30 plate chiller was a Christmas gift. I got to use it last week and have to say I worked great. My fermentation kicked off in less than 24 hours

Learned this technique from a guy that does sanitary welding. Doing this makes it possible to reach the backside of a weld and address any imperfections that may arise. Just slapping a fitting on top and welding I have found is easy but does not look as good either. To tell you the truth...

I thought I posted pics of my controller already but can't seem to find the post. I've made more progress so I'm posting again. Labeled the panel, and finished wiring. It's about 95% complete now.

I have some smoked malt but don't know what styles it would be good in, other than porter. Can anyone name some other styles smoked malt goes good in?

With all the metal fabrication going on in HBT it seems like a Welding or Metal Fabrication forum is needed. What does everyone think? It would be great to be able to go straight to the subject without having to wade through all the other DYI stuff being talked about. I guess this thread...

My second year hops (Nugget and Cascade) started growing about 5 weeks ago, and they are really growing fast. A couple bines are well over 6 feet high already. My question is, should I have cut them back and let them get started a little later in the season?

Is there anyone else out there that doesn't check their final gravity? I've only done 20 batches, but since the beginning I've always hit my FG within a couple of points. I haven't had a problem with attenuation yet. For the last 4 batches I've just said screw it. I'm more concerned with...

Went outside of the box, and did mine in Aluminum. Of course I'm not done, and needs lots of clean up, but though I'd give you guys a peek. Frame is 2" .125" wall 6061. The cross members are 1" x 3" .125" wall. The top is 6061 1/4" diamond plate. I wanted to show more of the welds but my wife's...

I have a few questions. Brewed an amber ale last week. The fermentation took 48 hrs to start. The longest anything I've done so far. Pitched California V collected from a blow off tube while fermenting a Two Hearted clone which by the way turned out awesome. What I'm concerned about is...

Just thought some of you might get a kick out of what I've done to make the deed a little more enjoyable.

Plan on doing an American Wheat. What yeast do you recommend? This is what I have on hand, but if you have another recommendation please feel free to comment.

I normally aerate with pure Oxygen and I ran out and didn't realize it. When I transfer my wort from the kettle to the fermenter I just let it drain straight in from a fall of about 2ft and it creates a lot of agitation. I also shook it for a couple of minutes. Will this introduce enough...

I'm harvesting yeast from Bell's Pale Ale. My question is, approximately how many yeast cells are there in a bottle of commercial unfiltered beer?

Just wanted to show how my HLT is coming along. My thanks to all the guys out their sharing info.

I'm in the process of building a HERMS and am curious as to how long it took you guys. I would also like to know how much you spent, ball-park figure, not counting your vessels. Just wanting to know so that I can tell if I'm going overboard or being cheap.

Thought I'd share a brewing related mishap. If anyone has a funny story related to brewing please share so that I don't feel like such a plonker. OK, So I bought some used kegs from Adventures in Homebrewing. My dad brought them with him from Michigan when he came to visit. Saved me from...

I intended on mashing in at 154* to produce an Amber Ale with more body The temp had fallen to 150* 30 minutes later. So I added water to raise the temp back up to 155* and let it mash the remainder of the hour. My question is... Am I still going to get a wort with less fermentables even...

Is it just me, or is kegging make for better tasting beer? I've just made the transition to kegging. I've got an American Amber Ale, and a Pale Ale in kegs, and they are better than anything I've bottled yet. Does priming sugar alter the taste? And does force carbonating beer make for a...