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If you bought higher CFM than your calculations indicate you need, should I go WAY over to eliminate condensation? I'm brewing indoors and don't want mold.

Awesome - thanks for the info. Do you have to clean the mesh filters often? Any condensation with your setup?

Range hoods are generally mounted 30 inches above the counter. Why so much space for brewing? I don't see how a standard wall-mount hood would fit in most basements with that clearance. I'm thinking of going with a 520 cfm. What brand did you choose and do you like it? Any features you think...

Wow that is much less than I thought I'd need. If I hit these numbers, should I have no condensation in the room? or should I get more than I think I need?

It is electric -- 3500 watts, 5 gallon batches. The basement in total is around 25x40. The unfinished side where I'll be brewing is closer to 12x25. The area I'll be brewing is around 8x8. Not sure if I'll build a wall there or not but thinking I might put a curtain up or something to keep it...

I'm starting up a basement brew area with a Avantco IC3500 and 8 gallon kettle. I read a few other posts but most people have a larger setup than me. Can someone with a similar setup let me know what type of range hood they use and their personal experience? Is 300 or 400 cfm going to keep...

It supports over 150lbs. The water shouldn't be more than 60lbs or so. I should be good there.

I'm working on layout for my small electric basement brewroom. I don't have the room or hardware for a 3 tier brew stand. I was thinking I could use a standing desk I have laying around to raise/lower my mashtun to appropriate height to allow gravity to help me out with moving liquids. Any...

A few questions come to mind 1) would sorghym syrup for tapioca be a 1:1 substitution? 2) With buckwheat, would Termamyl and Sebamyl-L be good enough -- or would it require Ondea too? They only sell ondea in bulk so it's a pretty hefty investment for an occasional brewer. 3) Are there benefits...

My plan is to build custom with staggered heights so I can easily transfer liquid. Just trying to figure out materials to use as I want to try to frame it out this weekend. Concrete is a lot heavier than ply/sheet metal.

Are there other materials I should consider? I'm not looking to pay stainless counter prices...how about plywood with sheet of zinc or something? I would think that would prevent liquid sucking up into the counter. Not sure about sanitation..

I bought a mill -- so I'm committed to going to All Grain. If there is a good extract that I could use for a GF hefeweizen, I'd certainly consider it, especially on my first solo brew though. If you have all grain recipes that you could point me toward, or adjustments I could make to the one...

Starting to plan my basement brew room. I see a lot of stainless counters, but was going a more DIY route. Want to avoid wooden counter so it'll last a bit longer and was thinking concrete on a wood base? Anyone done or seen that? Any cons? In design of your brew room, any things you think...

the ceramix seems like a huge amount -- do teramyl and sebamyl work well with GF beers?

I've removed gluten from my diet and really missing a nice hefeweizen this summer. I've been toying with brewing beer for a while, buying parts of a system over time and I think I'm ready to give it a try. I am thinking I will try to work from this recipe: Successful Witbier Recipe Many...

thanks for the reply. I was thinking something more along these lines, but on a grander scale -- note, you can probably skip to the last 2 images to get the idea. https://imgur.com/a/B6pir

Hey guys. Been a few years since I built my keezer. I moved and now have a basement and want to start brewing and decided to build a new bar to surround my freezer with the knowledge I have now. My last keezer, I built a setup based on many I've seen here with the tiled top and wooden...

thanks!! I'm sure my lines are longer than that...is this keg already messed up, or will lowering it now fix my issue?

I bought a couple kegs a few weeks ago and hooked em into my keezer. They are both pouring mostly foam. I looked through some threads and tried some troubleshooting on my own with no luck. It doesn't seem much better on the second pour. My pressure was set at 12psi and freezer is around 33...

weird it shipped with a page of warnings about even letting it touch your skin, and you can just leave it in your beer line. so when I tap the line, its ok to drink the first beer?