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Consistency is one of the reasons I am thinking of moving to herms. My OG numbers are all over the place. I crush my own grains and use the squeeze the bag method but get a +- .010 sometimes. I also dont like the approximating of mash temps a tase system provides, so hoping electric helps with...

So it sounds like there is no real concern from an infection standpoint, as the wort gets boiled. I might just stick with the TCs for the element and condenser then and leave the rest threaded NPT. I will be using quick connects or cam locks as I do today. I have TCs for all my other equipment...

I am working on a new custom kettle setup with Spike and have a question for anyone that has threaded connections on their BKs, how is the cleaning effort? Do you unscrew them after each batch? Then do you need to retape them each time? I currently have all TC on my SS Brewtech kettle and its...

Thanks this thread has been informative. I think I will start eBiab and move to either 2 or 3 vessel based on my test results with @TexasWine's method. I do both 5 and 10 gallon so 3 V is preferable for the larger batches as hoisting the larger grain bills is a pain. I am working on a custom...

Ok I figured you dumped the water from the BK. But how is the wort sent to the BK? Pump? Any clog or stuck sparge issues? Thanks. I am going to look into this, its an interesting idea. Same basic concept as herms, minus the actual tank.

@TexasWine So how are you moving the beer from the MLT to the BK? Are you using a bag or false bottom in the MLT?

I am sure if you said you preferred a new part vs bending the existing one they would send you one. Anytime I have had any issues they have always been very accommodating. Sucks though.

So you use or are saying you could use a counterflow chiller for this application? That is an interesting approach. Heat the water in the BK. You only need enough water to cover the element and fill the counterflow chiller. Then run water from MT through the chiller/heater. When done I assume...

Can you provide more pics and or details about the heat exchanger? Having a hard time understanding but it sounds interesting.

This is part of my thinking. It seems that there must be a reason 3 V is still used often. I have read its better for repeatability of recipes and makes it easy to pinpoint temps. Not sure if this is 100% true or not.

So is that basically a RIMS setup? I am trying to avoid RIMS, concerns with stuck pumps, burning wort, etc. I am currently leaning towards Herms.

Hey all, I am starting on my electric indoor brewing room! Very excited I will have a dedicated space in stable temp conditions to make year round brewing enjoyable. I currently have been doing BIAB via propane and I am trying to decide on what system to move forward with. Some thoughts below...

I have the 20 gal version. There is actually no issue with thermometer or holding temps. I though there was but there is a good explanation. When doing BIAB the installed thermometer will not be accurate as the bag might brush against it and will cause the temp to be off. I just use a hand held...

Thats awesome! Great job. I get it tastes great!

I have 2 fermenasaurus fermenters both with the additional pressure kit options. Only used 5-6 times each. Paid $170 (fermenter plus pressure kit) Sell for $110 each or both for $200 Tall Boy 10 gallon kettle Sell for $75

"sounds like you got an engineering prototype that was accidentally packaged and it got replaced with the production unit." Mine looked like his old one as well. No B or directional on the pump, small base and plastic pin. Weird how they have changed it. I had issues with it not spinning so...

Hops go into the boil. Usually 1 oz total in the boil and 4-6 oz in the whirlpool. Sometimes when I use a pump for the whirlpool I do get a lot of stuff left in the kettle. I have tried a couple different strainers but they tend to get clogged. I am thinking of getting a hop spider to see if...

So I figured I would post a couple pics on what I use to dump trub in case anyone is having issues and making a huge mess :) I remember the first time I tried this process. I think there are still hops stuck to the wall or ceiling somewhere. So I finally worked out a nice clean and easy way to...

"Are you harvesting and re-using your yeast? The only thing I can think of is that over time maybe you're only selecting the low-flocculating cells. If you re-pitch yeast can you tell if there's a correlation between yeast generation and murkiness level?" No I always use new yeast so far...

SO just curious how many people are BIABing their NE IPAs? And if you do how long grain to glass?