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Excellent point.......at sea level ~14.7 psi, water boils at 212*F. At 50,000 ~1.6 psi (nearer vacuum conditions....) the boiling point drops to 103*F. Clearly has implications on the reaction of SMM to DMS and on the isomerization of AAs, but would help with DMS reduction. Perhaps a...

I like the domed lid.... now to add vacuum to it..... I brew outside so I don't need the condensation control. I wonder if I can find a vacuum unit that wouldn't be harmed by the vapor temps.

I had this happen on a big Scottish Wee Heavy and I learned my lesson. In that case I left the 5500W element on when adding sugar or molasses or whatever it was. MISTAKE. Hit the element and burned, ruining the batch. Ever since, element is turned off at end of boil and the supplemental...

I'm looking for a quick way to detect any flow of CO2. I have a keezer with 8-9 kegs either on tap or carbonating at any given time. That's a lot of o-rings, connections and what not that can leak. I'm looking to put an inline, quick and simple flow meter to see if gas is flowing to tell me if...

A little while back I saw somebody had a link to a company that made little engraved plaques that stick on the control panel to label the switches. I can't find it again to save my life and now that my new panel is done I want to get some..... anyone?

If that Chinese SSR fails on you (and be careful, it will most likely fail closed leading to a dangerous always on situation), hit me up and I'll sell you one of my Teredyne ones. They are seriously reliable. For switches, I used to use the lighted push button ones sold by electric brewing...

Sorry, so long ago that I don't remember. These days I have a dedicated refrigerator for the fermenter, TILT to monitor everything and always do a starter for the yeast. I mash at 148 - 150, keep the pH ~5.3 and add a bit of amylase to the mash. So far so good. I also keep some...

Try a SMASH of Marris Otter and Mosaic. You'll love it. It will also give you an opportunity to appreciate the individual components. For 10 gallons, use 22 lbs grain. If you want a little more head and body, you could add 1 lb of Carapils, but you don't have that, so don't worry about it...

Unfortunately we had a biblical sized hail storm here in Texas Hill Country back in early June that decimated the very promising crop of prickly pear fruits. The same storm that took out the cactus did $10K worth of damage to my 5th wheel RV, $2K to my BMW and will require a new roof on my...

Has anyone ever used their electric boil kettle setup as a deep fryer? I have a keggle with a 5500 w element controlled by a raspberry pi controller that I am considering using for deep frying when needed. Sure, it's a lot of oil, but if you're doing turkeys at Thanksgiving or a big old fried...

Q: What is the purpose of this probe? A: To tell me the temp of the recirculated mash coming out of the HERMS coil. Q: Why do I need this info? A: To ensure I don't overheat the wort, denaturing the enzymes. Q: Will the wort be any hotter than at the end of the HERMS coil? A: No Hence your...

I've done hundreds of beers by now. My CO2 is set at 11 psi, my nitro at 35 psi. After cold crashing I attach to the appropriate gas and wait a week or two. Time is your friend. My nitro beers are always smooth and creamy. My 'normal' beers are carbonated. Don't over think it.

A classic: Uriah Heep, The Wizard A remake of a classic that is better...: Great guitar, underrated: Best album you've never heard: https://www.youtube.com/playlist?list=PL8a8cutYP7frgmqreecp_r-a9vyVYt554

What material are your fermenters made out of? Starsan isn't likely to be the culprit, but Oxyclean maybe.

As a proud American I'm glad to see that no one has said "the Star Spangled Banner". For me, no rap crap, not a fan of the disarray called jazz, the big band era or grunge. Give me rock, prog rock, classical or maybe even industrial or electronica. Saga Disturbed Rush British invasion rock...

Thanks everyone.

I'm not a huge sour fan, but with all precautions in place to not contaminate my whole brewery, I made a sour using White Labs(?) Belgian sour mix yeast and what was essentially a witbier grain bill. It's sitting in a dedicated corny keg as a fermenter and been at it for about 5 months at ~85*...

I have a 3 Sanke keg brew setup; HLT, mash tun and boil kettle. Straightforward. Brewing in Houston in the summer is a bear because it's so hot and the tap water is fairly useless for cooling unless you use huge quantities to get down to ~90 degrees. Well, we're building a home out in Hill...

I've been using my Tilt, integrating it to Brewer's Friend and enjoying the insight it gives me to my fermentation for quite a while now. Well, the Bluetooth appeared to have crapped out so I reached out to them. Marcus promptly sent me out a new one (the newer version to boot) and a mailing...

Mangrove Jack M29 and let it go as high as it wants. Great funk.