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So how sour is it!?

OG 1.073 FG 1.023 I just got 68.5% apparent attenuation but I really pushed it! Mashed in at 158, which cooled to 156 then 152. Then I pitched at 64 and fermented for two+ weeks at 59! Really clean, no off flavors. Reminicent of G'night. Nice and chewey, without any overt sweetness.

Thanks for all the help guys! This stuff is finally making sense.

Yeah, I have a 3 wire 220v dryer outlet. And my understanding is that you need a 4 wire to split the 220v to 110v. I also don't have a GFCI breaker on my dryer circuit. Does anyone know if GFCI can work with a three wire system installed in the project box?

Thank you for the help guys, I've spent some time reading about AC current trying to learn as much as I can. So in the above schematic with a neutral and one hot 220v lead going to the PID, is the PID then powered by 110V (even though it does not have a second hot lead)? Could the PID...

So it works because the system is A/C, and the other positive is required as a ground once every other cycle? Why can't the ground/neutral act as the ground when one of the hot leads is disconnected?

I'm confused as to why/how the SSR interupts one of the hot leads, and then that de-powers the heating element? Won't the other power lead from the 220v source then be able to still power the element?

I made an 11gallon batch of Saison last night. I was surprised to read that Saison can be as dark as 14 SRM. So I thought it would be fun to try and make one red. I tasted the Midnight Wheat at my LHBS as was really surprised that it didn't taste harsh, ash like or nasty at all for a grain...

Can you post a pick yet? I'm curious to see how "red" the 2 0z of midnight got ya.

I'm about to do the same thing to a split batch of saison. It says on the can that it ranges from 1.040-1.055 IIRC. My recipe is 11 gallons, and I'm adding the Rasberries to only one carbouy. So in a few months I can tell you how much gravity the one 49 oz. can added to my saison compared...

Awesome Pic! Livin the dream.

Any pics of the sign mounted?

Hope yall don't mind the resurrection. But I just bought some Meadowbrook Farms UV'd cider from a farm in Wappinger Falls, NY. I've read that the UV only kills the bacteria, and not all of the wild yeast. Is this true? I'm pitching some with Grand Cuvee, and some with Nottingham. Per...

Another thing that my search showed was crazy low final gravities, while still maintaining body and maltyness! Crazy. Mixed reports on flocculation though.

I did a search and it sounds like you're not the only one. A lot of folks getting pretty clean profiles at all kinds of temps.

How much banana are you guys getting out of 3725?

I would think that most people who stay in the hobby would eventually go that route. But it's crazy how much I seem to spend. I've been home brewing for less than two years , and it seems like everytime I go for ingredients I end up buying at least one new piece of equipment. And my $30 of...

Here's my latest Roggenbeire at High Kroisen and only 72 degrees! Way better than my normal 78-82! Thanks for the push guys.

I just had six point's rightous ale in a can. It was epic! It's well dry hopped and has a good amount of rye in it.

Alright you guys have convinced me. I'm going to find the tightest fitting outer bucket I can and get to swamp cooling. The GF is gunna love this...