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Thanks. I've only used it once on a 10 gallon batch. It didn't lose any temp at all on a 60min mash at a 63ish degree ambient temp. I lost most of the build pictures but do have a few. I made a really tight fitting 3/4" thick Starboard ring that I siliconed on the underside to the keg. Then I...

Here's mine. It's not a cooler per say but works great! Sent from my iPhone using Home Brew

Ok, so I'm making a blackberry cider. I'll start from the beginning. I picked up 5 gal of fresh pressed cider (unpasteurized) from here I added 1/4 tsp of potassium sulfite @5gal and mixed in with paint mixer (drill type) and left for 24hrs at 60-65 degrees. From here I brewed up a 1/2 batch of...

Thank you. It's just as I figured. It's a relay. If I find a 30a controller no need for it. If I'm running a 2000 watt element which I'm pretty sure is 20a.

Would I need it to boil? I'm figuring it can heat up strike water. No?

I'm a 5 gallon extract brewer. I recently decide to switch over to all grain. I plan on making 5 & 10 gallon batches. I also decided to switch over to electric brewing. I have a plan on making a heated mash tun. My thought is to get a 20 gal stainless pot install a bottom drain with a bazooka...

Absurd?? Come on. how? I'm not trying to make waves here.

Look I'm not trying to turn this into a chemistry thread. Table sugar is a Sucrose which is 1 glucose + 1 fructose molecule which then must be hydrolyzed (split) with water to ferment. With alcohol in the brew who knows the effect it has on the conversion. Corn sugar is less complex. I did a lot...

Considering your speaking of adding priming sugar to boil, I'll assume you just put into fermenter. Which means you have plenty of time to track down and get some corn sugar. From my understanding table sugar will work with a slight if any off taste that will be noticeable. One other of the...

Does anyone know if there are some kind of plastic or heavy duty reinforced cardboard bottle boxes/crates? I'm tired of using standard cardboard case boxes for my brews. Thanks, Pete

I wouldn't add any of the spices untill you can taste your brew at secondary (if you use 2ndary) or bottling. Taste your brew and if you feel it's lacking that pumpkin pie taste. Simply make up a simple tea with the spices and add to taste. You can always add more, not take it out. I've heard a...

Hmmm I could've swore I read somewhere that there was some sort of limitation for brewing with extract. I can not remember what though. It might have been something minamal. Any ways :ban: WoooHoooo :rockin: Can't wait to brew up some barley wine. Recomendations are welcome thanks, Pete

I'm not quite ready for AG but I want to make Big beers. What is the biggest beer one can make using extract with or without specialty grains. I would love to make a Barley Wine. Can it be done successfully with extract? Thanks, Pete Oh don't be afraid to leave recipes or names of Barley...

I've been reading posts/threads for about a month now for Pumpkin Ale. I only found limited amount of extract recipes. I'm going with this one. https://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/ I've heard mixed reviews with actually using pumpkin in the...

The 1968 says this in it's description. " A thorough diacetyl rest is recommended after fermentation is complete". What does that mean? I tend to leave my brews in primary for at least 4 to 5 weeks so I don't think it will be an issue, but I would like to know what it means. Thanks, Pete

I'm looking for a Wyeast equivalant of White Labs #WLP002 I've done a search and found it to be..... Special London 1968 My question is, What would a second choice be? Just in case my LBS doesn't have the 1968 After some reading I think next closest would be London Ale II 1318 I'm not sure...

That sounds like me. Except with me it's Amstel light. They always taste skunky to me. Ive had 2 or 3 good ones but I'd rather not risk it.

Pilsner Urquel is fermented in open tanks. Like what was said already these breweries have special rooms that they open ferment in. I thought about trying it myself. Then I found out that the benefits are minamal (slightly different monthfeel, I think It's got to be cleaner) Anyways When I pitch...

As one can see from my pic it looks to me as if the yeast cake has already formed. Putting it into fridge is going to???? what make it cold so that I have to wait for it to reach 70 before pitch. whats the point? How long does it take to settle? Right now it sits as pic shows. Should I still...

Ahh Yea 1L Should I still be swirling untill pitch? Still time to crash and decant, Why thou?