Recent content by kjackson82

+1 I never had many opportunities to try IPA's locally and when I did I wasn't a fan so while in large cities and had opportunities to try more I never wasted the time when I could try other styles I already liked. Luckily we had a HBS/craft beer store open and after a few mixed 6ers I found...

Both... Gives you options... Plus you gotta think about the fact that with such a large diameter that your coil isn't going to make a whole lot of contact in a 5 or 10 gallon batch in such a wide pot unless you design it a little differently.

Your going to have some serious boil off so do a few test runs to figure out how much extra water you'll need to start with. As for fermenting temp, I think I would put a coil in it from the get go. You don't want to rely on the most unreliable thing (weather) to maintain good fermenting...

What's the dimensions of this pot/tank?

Yup, you have 5 single 20amp, 1 single 15amp and 1 double 20amp (220v).

To add: the only ones I have actually seen tear up are in our applications of immediate forward - reversal swaps. The direction swaps a couple times per minute and there is quite a load being shifted. This shifting and torque heats the spider up allowing it to flex more and eventually just...

Agreed! Definitely the way to go. As far as the foot pounds, I don't think you need to beef that up. The spider is trapped pretty tight between the hubs and the torque of starting and stopping is what damages them. I don't believe you could start and stop it enough in your lifetime to damage...

Hubs come in sizes of shafts so for example you could have four hubs with id's of 3/8, 1/2, 5/8, & 7/8. They would all use a number 30 spider ( not exactly sure of exact number). So you can have to different shaft sizes connect with a lovejoy. Try McMaster Carr for exact sizing and part numbers.

You cold crash the starter to get the yeast out of suspension in the wort. Once the yeast have settled on the bottom, you pour off as much of the top liquid that you can without disturbing the yeast cake (decant). After you decant, then you just let it warm back up to room temp before pitching...

I made my first starter for this last batch. Made it 5 days in advance, stirring as I could for two days, fridge for 3. Decant and let it warm while I brewed and had aggressive fermentation within 4 hours. I'm new so this may be moot but I do wonder about possibly pitching to high of cell...

Where is a good resource to find out about these events? I really would like to check them out!

Thanks for the info. I guess I had something different in mind. Something like a barbecue comp where you can sample the participants product and talk with other brewers about it.

Anyone have any details on this? I'm not looking to enter but would like to see what it's about. I've never been to a comp before so what can I expect? Or are spectators even allowed/welcome?

Baby steps, baby steps! Welcome back! And get ready, this forum has more info in it than Webster!

The "secondary" can still be a carboy. It just typically refers to a phase in fermentation, getting it off the trub and letting it clear up in any kind of container (carboy or fermentation bucket) which there is plenty of debate on here on whether it necessary/worth it. As far as the 4.5g, I...