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So I've made the decision to go electric. I'm single vessel, no pump and I think I've figured out the control panel. Question is about the 30 amp circuit. I've got an existing dryer outlet but it's on the other side of a wall adjacent to my brewing area. Do you tie in to the outlet at the...

What exactly were you not comfortable with on the Stilldragon panel? As far as using the PID I figured I'd set the strike temp, get things ready for brewday while waiting for alarm, then after mash set it for 212. But I'm not familiar with PID, does it have a rotary dial to back it down when...

I wouldn't think the PID would turn on the element much would it? Presently the mash temp stays within a couple of degrees

My system would be simple. No pump, just need to heat the water to mash temp, use the PID to maintain temp, and then heat to boil. My issue is wiring up the control box, I don't have the electrical knowledge to wire up spa panel to control box and the relay, PID etc inside the box. It appears...

Been away from brewing for some time but just brewed a few batches and I'm stoked again. A couple of things that stood out on my brew days were time needed to heat wort and cool down time. I BIAB and have an old turkey fryer burner and an immersion chiller. So I was looking at a Blichmann...

Yeah, I'm thinking I'll just let it go and see how it tastes. Probably not a good idea to start experimenting like a mad scientist now

I could give you a rundown on how I got to this point but I'll just stay on topic. Ended up with 8 gal - 10 gal recipe. Gravity is fine and I was gonna live with it but I started thinking about the hop ratio - I'd also like those 2 gal back! Can I add some water and dme to bump up the volume? Or...

Another thing to consider is the level of carbonation. I had an amber lager I just brewed & when it came time to tap it, I wasn't satisfied with the taste. Kinda too sweet, just something off. When I upped the carbonation, it not only tasted better, it tasted great! Think of the example of coke...

I've got a 10 gal pot & I can't imagine brewing 5 gallons in anything smaller. Usually recipes will call for 7.5 to 8 gallons of water to begin with, and with a rolling boil mine seems just about right to avoid overflows. It's kinda like with big screen tv's, buyer's remorse is always about...

I think you're right, some of the crud must remain even after I clean & sanitize. There is a cavity in the faucet shaft that you cannot reach to effectively clean. I could probably soak it in oxyclean for a few days, but I think I'll just order some perlicks instead. These faucets have some age...

I've got some mushroom like crud growing in my faucets. I've taken them apart & cleaned & sanitized them & a week or two later it comes back. Thinking I needed to keep air & wild yeast out, I bought some faucet plug/brushes that I keep in them, but I just noticed the crud started to build up on...

No problemo, I just added the roasted barley to try to cover up the perceived corn/ rice wang. Didn't work, but without the aftertaste it would be a good beer. Maybe with some more time, it'll come around

Maybe it could be described as sulphur. Btw, i use filtered tap water. I think our water is fairly hard, but I don't do any ph calcs. I want to continue to brew lagers, so I'll try a longer diacetyl rest & pitch @ a lower temp next time around. I think I'll use liquid yeast also. Don't know the...

I'm not saying wang to be funny, I'm saying the beer has a weird aftertaste. No, it's not sour, sweet, or salty. If it was easy to describe, I'd gladly do it. Yes, the aroma is the same as the aftertaste, just funky. It's not overpowering, but definitely noticeable.

I used 2 11.5 gm packets of yeast, but I just stir the hell out of the wort & then pitch. Always worked for ales, but doesn't, sound like it will for lagers.

I think I need to go to the store & buy a bottle of diacetyl just to see what it tastes like

You fellas need to get a grip on your wang or it will get in your beer

So do you do a taste test before & after the diacetyl rest to determine when it's "done"? Do the majority of brewers use liquid yeast for lagers? I'm using dry because it's super easy, & I've had good luck with dry yeast in ales.

I only let my beers "rest" for 1 day. Maybe I didn't let them rest enough. How do you know when enough is enough?

Ok, I don't think it's a water issue since it's the same water I've used to brew some really good ales. From what I understand, you don't need a starter with dry yeast. Fermented @ 52 degrees, pitched @ 65. 2 regular sized packets of 34/70 lager yeast. Actually, the second batch I used Saflager...