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sounds like a great way to get clogged. I think most use a an entire stainless scrub pad at the end of a pick-up tube in the boil kettle.

I wish that group was more active. Sadly it is pretty much non-existent. My advice is to hook up with the local home brew club the Lauter Day Brewers. It is a new club, but we are getting a good group of brewers together. We have extract and all grain brewers with a few batches under their...

I didn't buy their brewstand. I purchased just the 4 inch tri clamp plate for their Uni fermenter. It is very well built and they were cool to work with. If you decide to go with them I am sure you will be happy working with them and the final product. The only other thing I would suggest is...

Thanks for the reply. I have been wondering about this. I use a thermowell which is attached to ball valve of my kettles drain. I was thinking of moving it to my sparge arm, but maybe I will look into something more like you are doing. No thermowell.

Late this summer I upgraded my brewing system to run on the Brewtroller DX1. Since then all of the beer I have made has been below par. Basically ever batch has been plagued with a tannin wine like flavor. At first I thought it was due to an infection, but I feel like I have ruled that out...

http://www.graintoglasshomebrew.com/product_p/hpsimcoe1lb.htm

Just grabbed my limit.

I often clean mine, then pump 4 or 5 gallons of boiling water into it and seal it up. I have never had an infection in the two years I have been using my brewhemoth. I once thought about using the tri clover to NPS element adapter that Brewers hardware sells, and using it to boil water right in...

check ebay or elsewhere for liquid flow meters. http://www.ebay.com/itm/1-Connector-25-250L-h-Gray-Liquid-Flow-Measuring-Meter-/350609519031?pt=LH_DefaultDomain_0&hash=item51a1f4b1b7 Stainless...

I don't think it is really possible to remove the whiskey flavor from a freshly dumped barrel. You could let it sit with a solution of citric acid and potasium metabisulfite, but I think that would also strip oak flavors. Your better off either using oak cubes or giving the barrel to someone...

I use these quite often, but not quite in the way you are hoping too. I guess I use them in more traditional amounts. At around 5% they seem to contribute a nice smooth fullness or mouthfeel and also seem to help with head retention. At these amounts I don't really get any detectable flavor...

I have the more beer nano pump (non-stainless) and 30 gallon kettles. As mentioned, it's overkill for recirculating mash. However it's amazing for all other tasks. I went with this pump because I have a brewing partner to split the cost with and we were sick of our pos 809. We always had...

Figured it out. It was something with the build I had. I changed it and it start working fine.

I am in the process of setting up a DX1 system for my direct fire RIMs system. I have solenoids for the HLT and MLT. I have things wired up as follows: HLT - OUT 1 to Relay 3 MLT - OUT 2 to Relay 1 When I run a program it starts out fine. I have it set to heat strike in the HLT. When I...

This probably does not qualify as ghetto, but it is a totally make-shift direct fire brewing stand. I start with a heavy duty gorilla rack I picked up from Costco. I have shelfs on the lowest and highest points plus one bar going just across the back about 2 feet up. On this I have a...

I have not really looked into it much yet. I mentioned PID because that is what I am using now to control my temps on the mash. I will be replacing it with the opentroller. I guess it will also just be used to set a max temp, and then it is maintained by turning the solenoid on/off.

I am about to convert my direct fire RIMS system over to the opentroller DX1. I currently automate the mash with an eBay valve that is seen earlier in this thread. I also use a standing pilot and auber PID.I have been using that successfully for over a year. Stage one of the opentroller update...

Look at the ingredients. Unfortunately it's never as simple as you might think. Coconut, Sugar, Water, Propylene Glycol To Preserve Freshness, Salt, Sodium Metabisulfite I got all natural unsweetened coconut in bulk from whole foods.

I made a similar porter. I agree the IBUs are high. Somewhere in mid to high 20's would be best. You should also make sure you use unsweetened shredded coconut.

Blichmann vaporware?