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I do the same. Just have to make sure to close Beersmith when you're done because DropBox can erase your changes. For instance; If you make changes on Computer 1 with it open on Computer 2, and close out on Computer 1, you'll lose your changes once you close it on Computer 2.

I'm using a $15 hair dryer as the heat source in my chamber. It has heat, a fan, and a GFCI just in case.

Back in my BMC days, Shiner Bock was my go to "fancy" beer. It's been several years since I've had it, but I should really pick up a six pack of that sometime to see how it tastes with my fairly newly refined palate.

"Do what you want, but I'm drinking." Jimmy Eat World

I'll be brewing a Dry Stout from Brewing Classic Styles. This'll be my first time doing a double infusion mash. Should be interesting.

I plugged this in to Beersmith and you could make this a 7.5 gallon batch to get an abv of 4.9%. Or, if you want to stay at 5 gallons, you could change the recipe to something like this: 4lbs 12oz Alexander's Pale/Wheat Malt Syrup 2lbs Munton & Fison Pale 11oz Flaked Wheat 1/2 Ounce Coriander...

I haven't finished setting up my fermentation chamber, but I will be taping the probe to the carboy and insulating the outside. The idea is to control the fermentation temperature of the beer, and setting up the probe like this should give a pretty accurate reading of that temperature.

I always take readings. For me, it's part of the fun. The more measurements I can take the better.

:rockin: I'm looking forward to this documentary. This makes 2/2 successful Kickstarter pledges for me, and they're both beer related. :)

SMaSH APA - 6gal Total = 900gal

I have a glass top electric stove and normally boil in the flask and cool in ice water and haven't had issues so far. Although, if I need to make more than about 1600ml of starter it's pretty difficult to keep from boiling over so I'll just use a pot.

Apex is a great vendor and, IMO, by far the best homebrew store in the KC area. I order pretty much everything I can from Jeremy.

Brewed 45 gallons since starting in October. Irish Stout - 5gal Nutcastle Brown Ale - 5gal Sierra Pale Ale - 5gal Sammy's Oatmeal Stout - 6gal Vanilla Creme Caramel Ale - 6gal Programmer's Elbow ESB - 6gal Janet's Brown Ale - 6gal Black Widow Porter - 6gal 44669 + 45 = 44714

I recommend this Spiegelau set. I have several other branded glasses, but I use these the most.

1. Quit making sub par beer. 2. Make a beer that I love. 3. Repeat #2.

I started brewing a couple months ago and have brewed 7 batches. Out of the 4 that I've tasted, I'd say that my second batch was fairly good, the third and fourth are mediocre, and the first one was not good.

Boulevard has a 5oz Tasting Glass on their site.

I have a digital thermometer that decided to lose calibration halfway through cooling the wort of a previous brew. It took an hour and a half to cool the wort to what I thought was 80 degrees. I later found out that the thermometer was over 10 degrees high.

Saison is French for season. But it does seem that they were traditionally session beers.