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5500 watts / 240 volts = ~22.92 amps I would go with 30a breakers per element. 25a SSRs should work, but I used a 75a one on my SSVR based controller because it was cheap and hey why not? It has a fan running over the heatsink, but nothing even warms up during a run.

Just a side note, I have 2 of the linked elements. The base is not stainless and has some rust. I painted the bases with por-15, but it peels off after a batch or three. Now I just clean them off before a run and don't worry about it.

I finally finished Stranger Things. That was a fun one.

That is mold. That batch needs to be dumped. Yikes!

We generally don't advocate making hooch here. We're more concerned with making quality product and the science and art that help us do that. I would recommend reading up more on this site and try to make something worth drinking. That said, apple jack can be pretty good. If your yeast got the...

Everything beergolf said is on the money. Also, my experience is that first generation sour blends don't usually get sour enough, even after years of aging. Get the first one off the cake in a couple of months at most and reuse the cake. From that point on, it should be good. You can also pitch...

I've been to Ireland lots of times, I used to go for work. The Guinness tastes like Guinness to me, however.. some of the local boys insisted that I drink a Miller Lite. I refused but they wouldn't let it be. They ordered me one with the claim that it tastes totally different than what we have...

I use a 15.5 gal sanke keg and pull/add 5 gals each time. I don't think I could keep three carboys straight.

I'm the map I'm the map I'm the map I'm the map!

I was gonna say there's a lot of Chili Peppers songs where he just mumbles nonsense or says random stuf that means nothing, but Nicki Minaj is just awful on every level.

I own this 20" drip tray. It's not wall mount. I have it on the floor under my taps and it works great. You could build a shelf or use angle brackets to mount it. It was about$10 cheaper when I bought it, but still reasonable. https://www.amazon.com/dp/B007PCNG0W/?tag=skimlinks_replacement-20

Precision isn't nearly as important as accuracy. Can they be accurately calibrated is the real question. For those prices, I have my doubts. I'd like to hear from someone with first hand experience though.

Ive been to a bunch of the Great American Restaurant locations and all this time I thought they were the same people that make 420. I could swear I've had 420 at the Sterling location. Maybe not, but I always thought that was their only beer I like, lol.

Where in the thread are finding advice to increase the pressure to 65psi? That's not a good idea. You need to decarb your beer and keep the pressure under 40psi at most. I would take it off the gas and purge the lid every hour or two every day until it stops hissing. Then set your beergas for...

Right, southern hemisphere :mug: My basement sits around 68-70F year round, so the weather isn't much of an influence. I did put a space heater next to my cooler and covered both with a blanket the first time I tried the method and that worked until the cooler started getting soft on one side...

I usually mash as usual, then add enough 130 degree water to get my full volume of wort, like a no sparge, let the temp get down to 125 or so, throw a handful of base malt in, cover the surface with plastic wrap, cover the cooler with a blanket and taste it 24 hours later by pulling a sample...

I forgot to mention in my earlier post to get Michael Tonsmeire's book American Sour Beer, it has tons of great info on making sour brews. His blog is a wealth of info as well. Then load up a bunch of carboys with wort and let the waiting begin!

Genesis 9:3 - Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things.

Flanders red is all about the pie cherry flavor. That requires brett. The ECY Flanders Red blend is great. Roesealare is ok. But seems bland in comparison. The secret to great sour beers is making a lot of them. The first generation never gets sour enough unless you pitch in a bunch of bottle...

Use Conan yeast. It attenuates well but leaves a lot of body and an almost oily mouthfeel that seems like more residual sweetness than is actually there. It may take a generation or two to get to maximum attenuation though.