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I’m putting together (what as of now) is a 30A 240V single element BIAB panel and I stumbled upon this DIN Rail GFCI breaker. https://www.homedepot.com/p/ASI-32-Amp-240Vac-1-Pole-GFCI-Circuit-Breaker-DIN-Rail-Mount-NDB1L-32C-32-240V/307346213 I couldn’t find any discussion of this specifically...

Sorry everyone. Here are actual pics. I couldn’t add them to the original post...something about permission error. Oh and shipping isn’t as bad as I expected. $20 from Memphis to Colorado on one quote. ATTACH=full]652932[/ATTACH]

PM sent.

A couple years ago, I bought a new 15 gal EBIAB kettle from Grounded Brewing Technologies intending to convert to electric. I'm finally getting around to it and now I'm not sure if this kettle best fits my needs. So I'm considering selling it in order to get something else more inline with my...

Thanks! I feel like I had looked everywhere, but not there.

Hey all. Before purchasing, I’m laying out a panel design based on an Auber enclosure that already has the square cut for the PID. I can’t however find drawings that show the distances from top and side of the PID cutout. I know the length and width of the cutout but can anyone who has one of...

Good call on the EZBoil. And thanks for the direction on the SSRs. I hadn't really dived into them yet, just used the image for my drawing. Good to know to stay away from them.

Yeah, I pretty quickly felt myself shying away from that unit. So I came up with this idea. A single Auber 2362 that says it can control up to 4 SSR in parallel. So with two SSRs, and two separate power-in circuits, I think I can do this? I realize in this instance, both elements would always...

I am putting together a 110V dual heater setup with (1) 1500 watt element on maybe a Brew Commander and using a 2250 watt element to help with the big temp moves. Ideally, I am looking for an inexpensive, single-stage controller for the 2250 watt element to switch it on then off once it is a few...

So my thought was, worst case, all 3 fridges kick on at the exact same time. The 6, 6 and 6.5 are the start-up amperage loads and, as you pointed out, decrease significantly from there. If somehow all three kicked on at the exact same time, I'd draw 18.5 amps. Is that not correct? Hadn't...

I'm in the planning stages of converting to electric and one issue I'm running into is the electrical capacity of my brew space. I currently have only 120V service, with my outlets on two separate 20 amp circuits. My lights are on a third 20 amp circuit. I have 3, yes 3, fridges currently in use...

If you’d be willing to separate out one stick, give me a price with shipping.

I’m a big fan of the smoked beers, when done well of course. A local brewery here Wiseacre sometimes makes a smoked Helles that is just awesome. And a guy in one of the local brew clubs makes a Lichtenhainer also. His was the first time I’d ever had the style.

Well, the gratzette is finished! It is better than I envisioned. Smoke level is just what I had hoped for. It is noticeable, but smooth and invites the next sip. My LHBS had the WY3725 Biere de Mars and I went with that instead of the above mentioned yeast combo. It gave it a terrific balancing...

Just as a follow up to my working through some missed OG issues in this post, I just got this email from Brewers Friend today. In it is a description of their new calculation process. They admit their “old method” calculated OG based on boiling down wort to the volume specified going into the...

I have never done either style and want to do this for an event, so here’s my thoughts: 5.3% ABV 65% Pilsner 30% Weyermann Oak-smoked Wheat 5% Vienna Mash 149F Hallertau at 20 minutes to 20 IBU Blend of WY3724 and WLP565 Questions are: Do I need a higher smoked wheat percentage? Looking for...

I was under the impression that a rest around 135 was ideal for proteinase activity which promotes head retention. That is why I did that rest, but I also just read that doing a protein rest with fully modified malts could result in those foam producing proteins being broken down, leaving a...

Can you tell me more about the BIAB foam-negative lipids? I haven’t heard of this before. Also, I don’t think I have ever had a beer on yeast longer than 3 weeks. So that’s not it. I’ll look at my sodium level, but I think it was low. pH was projected to be 5.4 in the mash, but I don’t have a...

I seem to be beginning a trend of no foam issues in several of my past few beers. The beer in question, a Belgian quad and my first highly carbonated beer*, pours like coke. It is carbed at about 3.2 volumes and seems to remain well carbed after pouring. However, any head present during pour is...

I've never really gotten into the weeds with the math on this stuff until now. I really have relied on the software up to this point. Good stuff. I've also heard rumors that high gravity beers tend to be less efficient. As much as 10% or more? I didn't account for that and maybe that could...