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You'll need a 115v AC model for a fridge +2 on the dual stage. It's nice to have a unit that will heat and cool.

I love being drunk and cooking.

Use an clean ale yeast or an american hefe yeast. I make an oberon clone with the am hefe or s-05 that has no banana, bubble gum, or clove. And its the yeast that gives the banana phenolic flavor. Just avoid a Bavarian or german wheat yeast.

What kind of yeast are you using?

I timed the runoff from the mash tun, and it was 4.5 minutes for every gallon into the boil pot. I used to sparge in about 25 minutes...

I did two things: 1) Thinned my mash from 1.25qts/gal to 1.5qts/gal. This is a lot better for my system anyway because I use a RIMS and recirculate the mash.. seemed to go better. 2) I slowed my sparge way down. 4.5 minutes per gallon. After mashing I drained the wort until it was...

Alright, 11 gallons, in the fermenters. I swapped the Marris Otter for 2-row (forgot I was out of MO), and mt hood for US Hallertau, and used S-04. Finished at 1.060 with 85% eff... normally I run about 75%. I started a new fly sparging method that REALLY seems to be working. The OG sample...

Hallertau it is. I'm excited about this APA, I like the munich malt, and the honey looks nice.

Never actually had one, but it looks great. I'm gonna brew tomorrow, with a few sub's: S-04 for the yeast I don't have any Mt Hood, so I was thinking about Saaz or Hallertauer. Not identical, just looking for something grassy, and as BM said "some complexity away from the american citrus...

Those look great. What font did you use?

After you take your first runnings... the pre boil volume, minus your first runnings volume is your sparge volume. its jsut what you need to get to your preboil

I was just thinking that. What kind of camera are you using?

I use a lenox hole saw from Lowe's. goes through a keg like butta.. just keep LOTS of pressure on the drill and go slower-medium.

I travel through Springfield to KC quite a bit, so that is definitely on my shopping list for the next trip. Have you toured the brewery? It's worth it, they run a pretty cool setup.

Just noticed the Arkansas thread. I am in Heber Springs myself...

I picked up one from Lowe's. It wasn't the smallest sub pump, but the one right above it.. $60.00 ish I think. Works great for summer Arkansas brews when our tap water is 80 degrees. Just put about 4 bags of ice in an ice chest, top of with water, and go. 10 minutes later and I'm at 65F

I did one! I think mine turned out pretty well. You can follow the build in my sig. I made a better HEX, and made what I believe to be improvements to their design.

I used a goodyear black rubber hose. Just make sure it's rubber. Keep your copper coiled. Pour some soapy water into the hose and the then start pushing in your copper. When I made mine, i kept working the hose back into a coil. When I was done I had little movement of the copper from its...

AHS has really fresh, quality ingredients too. I try to plan 5 or so brews and order everything at once from them.

Well, some people weld in stainless couplings to their keggles, some use weldless fittings. Lots of debate, which is better, etc. Both work. Thermometers can be had at just about any homebrew place, midwest, norther, AHS, etc.