Search results

Interested in how this turned out. Wondering really just about monitoring temperatures and what kind of probes you used. Won't be automating the heating or pumps at first.

I know this is an old thread, but looking to get the same stand for 3 keggles, what did you use to reinforce the stand? Anything else you would have done differently in the beginning? Also did you have to cut the top section off? Or was it just bolted on?

It was actually pretty simple, here are the changes I made in the index.php file and style.css file http://pastebin.com/qGqSAKTV http://pastebin.com/bGi9vY6w http://pastebin.com/b2aa9dgu

So flow meters are kind of out of the budget for me right now, and I'm not crazy tech savy so setting all that up seemed a little daunting. I know a little html and sql, I put some php under my belt and made functioning buttons to decrement the ounces left by selecting the type of pour and...

It's maillard's and I just read that its only 20% rye. Edit addition; I'm going to age it for a month or so in secondary before I bottle it.

I like the idea of a rye RIS.

1.121 was the OG around 1.040 after my last reading a few days ago. My intention was a rye scotch ale, but flavor wise it definitely seems to be a stout. But when I first sampled, like a week in, it had scotch ale characteristics. Now it feels more like a stout.

I set out to make a certain style but after two weeks of fermentation and tasting a sample I'm not so sure. How would you classify this recipe? recipe: 5 gallon batch • 90 minute 3 gallon boil • 9.15 # Maris Otter LME • 3.15 # Rye LME • 2 # Light DME Steeping Grains 30 minutes at 160 • 1...

Any updates on this, I'm in the same boat worried about bombs, what did you do and what happened? Thanks