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Thank you, sir. The second probe would only allow me to monitor temps up to boiling but I understand your point about it not being necessary.

Sorry for not mentioning earlier, but this is for an electric brewing setup, not propane.

I ordered an Auberin SYL-2352 PID and 2 Auberin PT100-L50M14 probes and two elements with the intent of putting together a 3-tier system. Power is 240v - 30A 3 wire coming off of dryer. My intent was to use a spa panel for GFCI. At the moment I have a 20g Boilermaker kettle (HLT), 60 qt Igloo...

Your option "b)" is what I was aiming for, mattd2. I was hoping I could just connect an inline duct fan to the hood with a flexible dryer vent to push the condensation into the utility sink. Something that could be taken down and put out of the way after boiling. Attached is a crude...

To elaborate more on what I'd like to accomplish: I'd like to have a single PID, SSR, etc. to control temps for my HLT and BK. I've ordered 2 RTD temp sensors and 5500w elements to build 2 heat sticks. While I don't mind having to to unplug a temp sensor and heat stick from the HLT and...

I've got 25'+ of duct to run to exhaust outside the house. An option(?), I can run duct 3' horizontal and 3' down from my hood and be at the bottom of my utility sink. Anyone care to comment on whether this is a viable option?

As much I'd like to do a setup like Kal's or some of the cool ones you guys have done, I'm going to put together a less expensive one for now. With that in mind, I'm wondering if PJ or anyone else would be willing to review the build below and comment on any concerns or recommended changes...

Posted this to my homebrew club site, but figured I'd get more exposure (:ban:) here. You can disregard the third question unless you are near SW MO:

VERY impressive! Looking forward to more updates.

I think the meeting on 3/20/12 had about 15 people. :mug:

+1 for monoprice.com. Got most of my cables and mounting bracket from them for the entertainment room.

Jealous. Working on putting in a new floor but I did get to buy some of kegging stuff today. The batch I brewed last week will hopefully be the first to be kegged.

I've no idea to the legality of it. If we can find some precedence, then maybe it would be objective. Of course the morality of it is subjective. There is only one thing I'm certain of. All of life's questions can be answered from one of several Fight Club quotes. Right now, A times B times C...

Finally making the jump to kegging. :mug: From my chest freezer to taps I'll have a 10 foot run and I'm concerned about temperature to the taps. I'm thinking about running an extra line that returns to the freezer and continuously pumping glycol from a submerged pump/container in the...

Reply! :mug:

You probably already have this?: http://www.webstaurantstore.com/PDF/385FE100N.pdf Cool setup, by the way!

I realize the smoked malt is a larger part of the grain bill, but I enjoy O'Fallon's smoked porter and I believe it is around 60% smoked malt... I found this scribbled on some scratch paper but pretty sure I based it on an existing recipe somewhere. Anyway, thoughts on this as a start...

Like the logo but wondering if some sort of border around the outside would be more aesthetically appealing (read: purdier)? For some reason this comes to mind: http://www.cleverwood.com/hellraiser_puzzle_box.htm

What would all of you think about the resin filler being color coordinated to match the SRM color of a particular style for that tap (IPA, APA, Brown Ale, Porter, Stout, etc)? I'd guess you'd have to accentuate somehow so it didn't just appear to be a slight discoloration in the wood, but I...

Below is one of my favorite chili recipes and I'd guess that a chocolate stout would work quite well as the recipe calls for coffee and cocoa. http://allrecipes.com/recipe/chili-i-2/detail.aspx