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http://abbeydrum.com/ has SS 55 open top drums and some 20 gal closed top. Just a FYI ask for the used ones.

I saw the element way back at the beginning sorry for forgetting.... anyways its my understanding that most extra low watt elements are made of a stainless and nickle alloy... Its nice to know you didn't have any problems as I have one on the way. Cheers Eric,:ban:

Congrats on your baby boy! I looked for the answer on earlier threads... maybe I missed it. What type of element and watt are you using on the boil kettle? And more importantly to my help my rig, did you teflon tape the element in the SS set up you have?? I basically coppied your SS in line...

Sounds good. The more I play with the malt vinegar, the more I think there must be a better solution. I remember reading in an article on Guinness that the brew masters mix batches to get the flavor right. This could be a cover for adding some of their soured beer extract, who knows? When...

Yeah I can tell you it does just that, but 10% roasted is a bit high. I used those temps and rest times exactly. Along with 65% pale bries 2nd row, 25% flaked, and 10% roasted. I had also checked out Palmers say so on temps, and that's why I gave it a go. The color is just abit to dark also...

To my knowledge flaked is raw. The raw grain is pressed to allow the enzymes from the pale malt entrance to the starchy goodness locked inside. Some where a while back I had read that the Guinness brewery used to use flaked barely so to me this isn't that big of an issue. The article went...

I have nitro too, and N2 can change the flavor abit I've noticed. What's your opinnion of the beer and can you list your method please for comparison and vaulting. I have always thought that the way most of us like to brew ie. using higher gravitys and higher temps this recipe wont work...

Has anyone tried to do this now that these freezers have a computer pannel on the front? The problem I'm noticing is the auto defrost and the thermostat are altogether now on a computer mother type board. If you wire the love controller in after this board and leave everything else alone it...

I agree these temps are to high I think. Correct me if I'm wrong but after doing extensive R&D on my clone some general rules do apply. You want an acid rest when using a high percentage of flaked barely as this receipe does. Page 2s Mash temps are from the brewery. The extended rest of 75 min...

Canadian North,"I'm keen to give this recipe a try. Think I can use raw barley (hulled) instread of flaked barley? Would a cereal mash be required? thanks!!!" Threw the articles I've read Guiness now uses raw whole barely and then mills it with the rest of the grain because they have...

I was looking on the Guinness website and under the Draught section, under the "how we make it" , and they really don't give anything away. The other article is much better. However under the boiling section of "how we make it" I noticed something interesting... that is they add the roasted...

Mid summer jump... just having fun getting ready for some homebrew

I would like to thank you guys for bringing this recipie to my attention... I am a surfer who happened upon your thread. For creaminess in my stouts I force carbonate using a carbonation stone on a long wand to the bottom of my keg from williams and then push and nitrogenate slightly via a...