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Our panel is on the main floor, and unfortunately, its a partial basement (and of course, the panel is located over the part of the house that is merely a foundation without a basement), so running a cable is not trivial. I think I've found someone willing to swap a nice pot for the HLT, so I've...

It is the gasket, although in mine it is literally an o-ring and not a specialised gasket. I contacted the shop I bought them from, and even they don't know the size (apparently the manufacturer has changed several times over the past year), so it looks like the only way to figure out what they...

Brings a whole new meaning to "fire crotch"

I am trying to find the right sized washer for the quick disconnects that I use to connect my pots/pumps...and my google-fu has failed me. Turns out there are all sorts of quick disconnects out there, each with their own washer size. The ones I need fit the full-port, 1/2" stainless quick...

Not my preferred option, but that is an option. Around here selling is easy...its finding used cornies that is the problem. Although pots aren't too bad...may be an easier option. Idea is fine; problem is I already have a much nicer mash tun. The pre-move plan was to use the HLT for strike...

Thanks for the suggestions. I'm definitely not going back to 240; in fact, I'm building a space in an old barn to house my brewery. It has well water handy (for cooling/washup; not sure if the water is brew-quality yet) and I have (a single circuit of) 120V. Looks like a npt plug (plus maybe a...

So this is slightly off-topic, but I figured this sub-forum would be the best place for the advice I need. I recently moved to an older farm property; prior to that I was in a modern house and was mid-way through converting my 3-vessel propane system to 240V electric (i.e. I had converted the...

In the case of drier cabbage you can also make a brine with water (2.5 tbsp salt/quart water) to top-up with. Not traditional, but as far as I can tell, doesn't alter the final product.

The store-bought stuff is often crap. Unless you live in an area with a significant German population you cam usually only get the flavourless "wine" sauerkraut.

Fair enough; I don't warm mine so the fermentation also tends to be slower. Traditionally, it was kept in a crock and simply allowed to ferment until it was all consumed. I remember my dad & grandfather arguing over who got to eat the really old/tart stuff - AKA the good stuff.

5 days is awfully short - I typically go about a month.

Good luck. FYI (more for gratus than the OP), lots of people make it with red cabbage. Sometimes the colour goes a little weird (blue-grey), but 99% of the time its fine. Juniper &/or caraway seeds really give it a nice flavour!

I made a helles last year, half of which I dosed with a mix of frozen lemonaide and frozen pink grapefruit concentrate. Rational was that I could add the equivalent amount of fruit juice as a 50:50 mix of beer/juice, but while keeping a much larger portion of the mix beer. It wasn't bad, but was...

Try as you might, its hard to defeat the goat https://www.youtube.com/watch?v=XL30XzZ6lwM

Evening brew "days" work well for me. Start at 7 (or whenever the little one decides its bed time), wrap up around midnight or 1AM. In the summer SWIMBO often joins me, and we have a small fire and watch a movie on the laptop while I brew. Bryan

As always, I'm late to the party. I'm Bryan of Sui Generis Brewing, which has been cited here a little. Anyways, some replies to some previous posts... 89% homology is awfully low for an ITS sequence; I typically see 99-100% homology for yeast. Did you trim your sequence to remove poorly...

Tigger is clearly high on speed and crack. Poo would whip his drug-addeled a$$.