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I agree with day trippr on the link he provided. That's the one that I used to calculate all of my line lengths. I serve root beer at 22 psi and 34 deg. I'm pretty sure I ended up with almost 25' of 3/16" line.

I just did a 15 gal batch and had 1 gal left after kegging. I used 35.25# of grain. No issues at all. I don't have my notes but I think OG was 1.053. I did add about 4 gallons of sparge water when pulling the collander out to get the pre-boil volume as this was a 90 minute boil for pilsner...

I bought a cheap block and tackle 7 pulley system on Amazon and just measured it from the bottom of the hook to my floor. It is 6'9" and I use Brewhas cables to connect to my mash tun. I don't have any problem pulling the mash tun out by myself with this setup. I have a medium.

Give the 2007 a try. I describe it as a drier finish, but crisp is an accurate description as well. Technically this was German yeast at one point?

https://www.homebrewtalk.com/showthread.php?t=209193 I have modified the grain bill slightly and now use 8# German Pilsner 1.5 # German Munich .25# Melanoiden I like a drier finish and that is why I use the 2007 yeast.

I haven't brewed any 5 gal batches on my medium, but I measured it when I first got it and the element is covered by about 1/4 - 1/2 inch right at 5 gals. With the expansion from heat and the extra you need to account for trub/fermenter losses I don't think it is an issue to make a 5 gal batch.

I clicked on Gavin's link and I found that his grain bill is very similar to my favorite lager that I modeled after North Coast Brewing's Scrimshaw. After several iterations here is what I ended up with. 85.1% German Pils 12.8% Munich 2.1% Melanoiden OG 1.050 Hallertauer at 75 mins for 21.8...

In my experience it depends on the strain. I would normally get to 80% on a beer around 1.055 in 5-6 days and it would finish in 2-3 more. I just made an Octoberfest at 1.054 and it took almost 8 days to reach 80% and another 6 to finish. It was very fresh yeast and I made a more than...

I meant to add to my previous post that this is what I use to pull the mash colander out of the unit: http://www.amazon.com/gp/product/B001BXJVNC/?tag=skimlinks_replacement-20 Seems to be an inexpensive alternative that I just attached to one of my floor joists and have not had any...

I just use the idea behind the foam stoppers for yeast starters for the cooling stages. My mom gave me some foam that she buys at fabric stores that appears to be the same as those you buy from midwestsupplies but thinner so that I can wrap 2 layers around the blowoff hose and I attach them...

This recipe is as close as I've found. I've made it 4 times and everyone loves it. I don't have time right now to convert it to extract. I've bought the Thomas Fawcett at a store in Maryland and found some at a store in Wisconsin...

Nathan's customer service has been outstanding to say the least. I have bombarded him with emails both before and after my purchase and he always responds very quickly and answers all of my questions thoroughly. Mine is scheduled to ship on Tuesday and once I get the system going I would be...

Ordered mine on Friday and was asked to supply SSN as well.

Nsx?

I have verified that the extra dryer outlet that I have in the basement has power and is connected to a 30 amp breaker. Unfortunately it is in the finished part of my basement. I'm sure I can get it rewired back to where I want to brew, but is there any way I can run a 240 volt extension cord...

What model is your chiller? Do you have a check valve installed, or do you keep the total water amount less than the resevoir amount?

If you read the TK-1000 manual it shows that you can set up to 19 deg offset to compensate for probe differential. I wonder if you could cheat the chiller into going below 41* this way or if this is just for temp display purposes? http://www.tecous.com/files/TANK_TK-500_1000_2000_Manual.pdf

EDIT I read your post wrong. Once the STC-1000 sees that the temperature of the beer is 60* it shuts down power to the chiller and you are just pumping water through a powerless chiller with the aquarium setup. So that raises the question how do you run a glycol chiller with an internal pump...

I satisfied myself that mash thickness is not an issue with some research: http://braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing#Mash_thickness I also found that the Teco TK-1000 does allow you to have a setpoint down...

I am looking into this system and hope that you guys can answer some questions. I want to brew 10 gallon batches for my standard brews but also want to do 5 gal batches for experimental or seasonal type beers. I'm not sure if I should get a separate mash tun. In addition, since I've always...