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Interested in the grain, containers and the blichmanns if you part out. I am local as well

I sent you a pm about the chiller

Thanks. I really enjoyed it in the first bitter I did this spring, and am trying it with what I believe is your regimen (started it at 62 and let it come up to 68 then held it there) on this batch. Will wash it up and then dump it in a Scotch at 60 or so and see how it goes.

I have a Bitter finishing up in a week or so with Wyeast 1318, and am thinking about what to do with the yeast. Any thoughts on using it for Scotch 80? Thanks.

So the carbonation will recede a bit over the next couple weeks? Wow, that seems weird. Thanks for the insight

I bottled a Kolsch a little over three weeks ago. I fermented it at 60 degrees for 28 days, and then crashed it down to 40 for a week before bottling. My gravity readings were right on, so I am pretty sure it finished before bottling it. In any event, I put two in the fridge last night. The...

I set mine to 205 and then switch it to manual. That seems about the highest I can go without boiling over. Once the temp hits 205, I switch to manual at 60 percent. The element visibly pulses at 60 percent, but it never stops boiling.

Got a wit finishing up this week and trying to plan what the next batch will be for that yeast. Any suggestions?

I have searched and been rebuffed. So I will ask the question - is there any reason why I could not carbonate Sprecher syrup with a soda stream machine?

Hey guys, taking my first shot at a Kolsch brewed with Wyeast 2565. Went in to the Better Bottle on April 7 with an original gravity of 1.044. Have it in the fermentation fridge at a steady 60 degrees. Yesterday, I took a gravity reading, not because I expected it to be done, but just to see...

You are right. The idea was to build the thing out of parts on hand/stuff in our garages. Except for the PID, RTD, element, pump, spa panel and some fittings, that is what we did. Made for a heck of a puzzle at times

Here is our 240v Brutus 20 rig. 3 brews in so far, so much easier than ye old turkey fryer

Food saver bags are perfectly fine for sous vide. Personally, I have never done a steak sous vide, primarily because the temperature range is not that delicate, and a big part of a steak is the char. If you really want to see what the technique can do, use it on fish.

Hello all. While the first brew on our new Brutus 20 electric system went really well, I did notice a much higher than expected boil off rate. When I was boiling in a turkey fryer I would boil off between three quarters and a full gallon in an hour. With the 5500 watt element, I boiled off...

We hard wired the element coil into the control panel and have about six feet of waterproof cord between the two so the kettle can be lifted and dumped. The single pump is hard mounted so that wasn't an issue. Since it is a Brutus 20 rig those are the only electrical connections on the cart...

Yeah, I just posted a thread yesterday, not sure how to link it here, but it is titled"Our New Electric Toy". Any help I can give, let me know

Yep. Not that I could spell very well before computers either.

We just finished this exact build and brewed on it for the first time on Monday. You are going to love it

A dais on sounds like a good idea. Never made one. If I can figure how to keep the temps up I may try that

Can't do a double batch on my set up, but that would probably be the best option. And yes, everything is mixed together. Such a freakin moron. Should have checked the order carefully before I placed it. I really wonder how much not evenly distributing the Munich will effect the flavor. I...