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Here's mine. I went with Synergy Metal Working's brew stand. Converted my keggles with the help of Bobby from Brewhardware.com. The grain mill platform is off on the left side, fermentation chamber kegerator on far right and just to the left of it is the serving kegerator. Steve

This is the one I use: http://www.brewershardware.com/24-Stainless-Steel-Thermowell-TWS24.html Mine is being used on an ATC controller, but I think they are the same size. I just slide the probe down the thermowell so it is sitting right in the middle of the fermenting beer. I like this one...

Yeah, in my research I read 150-300 is about right. If you get faster you get a lot of flour and crushing of the hulls which as you know can add astringency to your beer. The bigger factor though is that the 14" pulley is very common, therefore cheaper. Bigger is far more expensive And the...

In the quest for consistency and ease, I motorized mine. This is how it waits for brew day: I just used some old shelving for the base. I looked for a used motor, but got in a hurry and ended up buying a new one for about $90. It is a 1/3 hp motor which runs at 1725 rpm. That is why the...

Sorry to hijack the thread, but it is related... I also use 100% RO water. As long as the pH is good and the other salts are in order, do I need any alkalinity? Steve

I'm in.

The only thing I would add to this thread is to always flush your co2 line with co2 prior to connecting it to your keg. This will primarily get rid of any oxygen that has crept in, but also any dust or any other flotsam.

My understanding is that The critical time for not letting the fermentation get too high in temperature is during active fermentation - aka when you can see CO2 production. After this the yeast are past the point of producing fusel alcohols and other stuff you don't want. They are wanting to...

I have a dual stage controller which controls both the refrigeration in my kegerator/fermentation chamber and a fermwrap heating film. The temperature probe for the controller slides down a stainless Thermowell inserted through carboy cap. Consequently the probe is sitting in the middle of my...

The other thing about hops that some in the industry are slow to grasp is that after the hop shortage, ALL the big brewers and retailers went to contracts. That way everyone is guaranteed stability, from the farm to the glass - as much as mother nature can provide anyway. If a business doesn't...

The harvest has been done, but a lot of the hop processing is not done yet. I too was looking all around for Citra and couldn't find any. So I called a friend here at Hop Union. He said they have not even begun processing the bulk of Citra yet. This year they are trying to be done processing...

I have a Danby as well. I'll post a link below to a very helpful site with all the details regarding what I'm going to say. First, the Danby is worth what you paid for it. Of the inexpensive kegerators it is the one I prefer. I have two and the Danby is superior. Having said that...

To continue, I was getting frustrated chasing my tail trying to get the RA to be anywhere in the ballpark of where it was supposed to be. I finally gave up and just followed MABRUNGARD's advice and just attended to mash pH. The big part of the problem was that I use RO water, in which there...

I'm going to resurrect this thread because I just learned something that cleared the whole thing up for me, so I thought I'd post here in case the same thing can occur for others. I was reading a thread on water pH on the AHA website, got confused, so asked this question: "Oh my. There is...

Thank you Martin, that makes sense - I was chasing my tail. If I may impose on you for another water related question: I intend to use Wyeast's yeast nutrient blend as recommended. Will that addition skew any of the water additions/calculations? Thanks, Steve

Call me lazy, but I don't want to sort through 31 pages of conversation that may not contain the answer to my question, so I apologize in advance to any hall-monitor types ;-) I am about to brew my first beer, an all-grain Amber Ale recipe. I am building water profiles from 100% RO, primarily...

I am getting set to build an all-grain brew stand, and want some input on which propane burner type I should incorporate. Steve

Wow, I wish it wasn't so far away!

Now $40

Sorry for asking the above question, I should have read first. I believe I have found the answer in section 2.4 of: https://sites.google.com/site/brunwater/water-knowledge . Thank you for that great resource Martin! (and for the EZ Water spreadsheet - an awesome tool) Steve