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Thanks a bunch for the responses guys. Hmmm, definitely have the regular socket with 2 vertical slits. Maybe I was confusing the breaker limit with the socket rating. After posting, I reconsidered the 2000W element and decided to go with a 1500W element both to get an ultra-low density element...

So I really like the concept behind Gabrew's Apartment Toolbox e-BIAB. https://www.homebrewtalk.com/f170/apartment-brewing-ebiab-all-toolbox-system-303247/ I don't like the whole pump next to all the electronics thing though... So I was thinking of starting with something like this...

I'm using an STC-1000 PID for my keezer and fermentor. I have some time so I'm going to rebuild the two control boxes (adding a 10A fuse and putting them in actual housing instead of ziplock boxes). While I'm at it, I figured I would install a constant but adjustable 12VDC output to control...

Sorry, the other batch was a lager but a different recipe. I suppose I could still grab some yeast from the trub of the larger batch but it would be nice to find a way to not cross-contaminate...

Smaller batches and enter in competitions? Can't drink often but you could at least taste so it's not like trying to be a blind painter. Stick to lower ABV beers so you don't wipe out your monthly allowance for alcohol with half an Imperial IPA. Shouldn't be that hard to give away beer...

Made a lager that doesn't seem to have ever started fermenting. Going to check the SG one more time, but unless I measured wrong last time it hadn't moved since going into the fermentor. I realized after dropping the yeast in that I hadn't actually popped the Wyeast nutrition packet. I...

Looks great; I'm hoping to make something similar. How did you make the thermowell/sensor?

Just found this thread: https://www.homebrewtalk.com/f170/apartment-brewing-ebiab-all-toolbox-system-303247/ Seems like a good solution if I can make some time for a DIY project...

I have a 10g Polar Ware with a valve in it already. I was thinking it would be too big for 2.5 to 3 gallon batches, but I guess with the added volume of grains and the need to start with a few more gallons for boil off and grain absorption it might be a good size. Maybe not the best height...

I was thinking of using a 5 to 7 gallon kettle with a false bottom, ball-valve, and electric heating element. Drape bag over over kettle and false bottom, heat the water to mash temp using a temperature controller on the heating element, drop the grains in, and use a pump to circulate the wort...

I've been doing 5-gallon mini-mash batches with a propane burner, cooled with IC, out a spigot to a better bottle fermenter (one long primary), into a 5.0 GE chest freezer for temperature control, and then into a keg held in a 7.0 GE keezer when ready. I live in apartments, move frequently...

I would think it's meant for keeping track of which bottle is yours in a party type setting. It's not like people bother pouring BL into a glass...

Never was certain, but ultimately chalked it up to oxidation. Flavor never went away with de-carbonization and the wet cardboard description of the flavor just seemed to spot on to be something else.

I currently use drilled rubber stopper to hold the blow-off tube on my better bottle and to hold air-locks on my 1-gallon jugs I'm using to ferment smaller batches. The stoppers keep sliding into the neck of the bottle and are then a huge paint to get out. Am I just pushing them in to far? Or...

A kit's nothing but a recipe with the ingredients included. The advantage is you don't have to spend time putting together ingredients and hoping a vendor has each one you need. Granted my experience is with AHS. Do other vendors not include the explicit ingredients and amounts with their kits...

Had it in for steeping grains and left it in. Figured a brewing thermometer would hold up and wasn't aware of the many posts here until after the fact...

I know there are tons of posts on this, but I just wanted some reassurance for my specific scenario. Floating thermometer broke at the end of the boil around when I put my immersion wort chiller in. Not sure if I dropped the chiller on it or if it broke from shock from coming into contact with...

The beer that needs more fermentation is a mead/honey-wine called T'ej and will have been in for about 1.5 weeks.

Random, but anyone happen to be familiar with fermenting cassava? Would cassava even ferment? My guess would be that it requires external enzymes from a malted barley similarly to corn, but I don't know. What kind of flavor does it impart? Any?

With the popularity of long primaries vs transferring to a secondary, what's the reason to transferring to a secondary for dry hopping? Why not just throw the hops into the primary after fermentation is mostly complete?