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Ya I gotta figure out where all that stuff is and how to adjust it all

So either way both are easy routs to take? I'm not very electrical savvy. I didn't know if some freezers aren't able to connect to an external temp controller

http://eugene.craigslist.org/app/3008144150.html Guy will sell me this for 100 bucks tomorrow. I figure it'll be perfect doe building a keezer. I know I need a temp controller for it. Not sure how to install one...is this easy to do. And is this a great chest freezer to use for a keezer?

Which brand

I usually do 90 MIN...I'm beginning to wonder if this is necessary...what is most common 60 MIN?

That target cooler is igloo intro line...hardly any insulation

currently I have a 70 qt extreme and want a 48qt for smaller gravities...anyone know of a good spot to find another quality cooler ?

Mine has a as spring in it. Won't collapse on me

I've always preheated but I'm wondering if I'm using hot enough water or even enough water for that matter?....how much water would you guys use to preheat a 70qt mash tun. Sometimes I use hot faucet water or like.130-150 degree. Maybe half full

This is what my braid looks like right now? When I vorlauf, I still notice particles of grain getting in to my wort, I see it during the boil... does anyone think my braid is the problem? Like th small holes? Or maybe I just need to improve my technique ...

Do you have a spring inside the braid to keep it from collapsing?

Thought on these two?

Something is wrong with my insulation then because I never open it

Yes yes to both of you. I think its just badly insulated or something. I see steam leaving the cracks when its closed too

Losing too many degrees in my tin right now. 70qt Most my beers are 1.050-1.070 whats a better size? Just looking for opinions

So the dead space is whats doing it basically?

I have a 70 qt extreme cooler. Same brand a lot of brewers use and was wondering if I'd benefit from holding temperature and getting higher efficiency with a smaller cooler. My set up is designed for more higher gravity beers. I get about 72% everytime but lose 5-6 degrees during my 90 MIN mash...

Boiling right now and notice little micro pieces of grain in my wort. Doing an oatmeal stout...this normal? I vourlafed and everything ...do the pieces eventually fall after fermentation?

Going to be brewing an oatmeal breakfast stout with coffee...is cold pressed coffee in a French press the best way to impart coffee in the beer. Figure adding it to the secondary.

Has any one used this in a wit? And how was it? At what point did you pitch the wit yeast/roselare?