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I am interested. How much do you want for it? I have a friend in Boston that could pick up for me.

Just using a potentiometer for speed control. Fans are old Rosewill 80mm case fans with blue LEDs taken out of my old computer case. I'll still need to pick something up, none of the power supplies I had gave more than 800mA. Did find a old laptop charger that may work. 3.6A I think. But it...

Just went through a box in my attic. Nothing I have has the amperage I'll need. Looks like I'll order online. edit: Fans say 12V .18A I'm thinking I need at least 6A with the resistance of the speed control. Does that sound right?

Thanks camiller. That is what I needed to know.

I have. Shouldn't take very much with soft water. Make sure you stir well and take pH readings. Too much lactic and you will taste it. You may want to consider phosphoric acid to avoid the lactic twang. Better yet, use CaCL.

Ok, I decided to build a stir plate station. I'm going to have 3 separate stirs on one box. Got the box built, the wiring sorted, but now comes the big quesiton. Power? I want to just have one plug to power three fans. Would one 12V power adapter work? Or should I go bigger?

Not enough to give the enzymes or yeast the ability to work properly.

Get the Chris White book, Yeast. What you are describing is top cropping of the yeast. You can reuse it provided you can sterilize your collection tools. I wouldn't recommend skimming all of it off as you are taking some of the most flocullent yeast out of the fermenter. These yeast will...

Most important thing is to try and be consistent. As Old Tx says, whats a couple of extra bucks to get the final product you want. Many things effect efficiency. The ones you want to focus on that will make a good product are pH and temp. Sparge with too hot water or the pH gets out of whack...

Efficiency has nothing to do with astringency until you hit 98+%. Astringency is brought on by poor pH or too high of temps in the lauter process. Commercial breweries operate at 97% with no astringency issues. Agreed you need to check runnings and don't go below 1.008.

You haven't happened to you yet. It's real. It happens. All it takes is to runoff a little bit too quickly or to let your water level get too low with a less than ideal water delivery set up. I periodically cut the top of the grain bed with my mash paddle as the sparge is going. This...

Well, we are supposed to have them on the second Saturday of the month at 2:30pm at All Seasons. Unfortunately, we haven't been having them the last several months. But if you sign up on the message board, we usually have an alternative up for the meeting day. Last time, it was 2 of the guys...

If interested, you should check out the local clubs. Music City Brewers and Antioch Sud Suckers. I belong to ASS and really enjoy it. We are a very laid back club with no dues but some serious brewers. Most of us do AG and will do several bulk grain buys a year. Don't be fooled by the name...

Welcome from a fellow Nashvillian! I'm actually down in Franklin. Bohannon's Bock was about the only decent thing they brewed and by most accounts they needed to go away. Very inconsistent products and not the best on keeping things in stock. Have you checked out any of the local clubs?

How long are your lines? Mine do this as well, but I have long lines so it pours a little slower. I still get a good amount of head with the pour. Low carbonation beers like Porters pour very slowly. But most of my beers are belgians so I don't mind.

Welcome! What part of Mid-TN are you from? I'm just outside Nashville near Bellevue. I also invite you to check out our club, www.antiochsudsuckers.com. Antioch is a bit of a misnomer though, as most of the guys are spread all over Nashville.

Czechvar = Budvar It is sold as Budvar in Europe, but thanks to Budwpisser, it has to be sold as Czechvar in the states. As far as recipe goes, here is mine. I did a side by side taste test between mine and the original and it was darn close. Biggest difference was mine finished a tad...

I've seen these at an ACE Hardware store nearby. (Wildwest, it's the ACE on Nolensville Road just south of OHB, if you are ever over in that area). We picked up a 55 gallon one to do a big barrel brew in.

I breakdown after each use. I used to just rinse and sanitize, but after a couple of infected kegs, now I break them down and do a thorough cleaning. It really doesn't take that long and I'll usually wait until I have 2 or 8 to do at a time. You'll be surprised at what you find inside your...

I mill my flaked grains and have found that it helps in efficiency. You don't have to, but you can.