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That was the first thing I thought of, but they don't come in the correct dimensions. The full trays are way too wide and the half trays are only about 2 gallons.

I'm revamping my 10 gallon all grain system. I converted a 15 gallon aluminum stock pot into a mash tun which fits nicely over three burners on my kitchens gas range, should give me great control over a direct fire mash. Now I still have two burners that I want to use for my HLT. Can anyone...

First let me say that I think you would be absolutely fine, pitching at 68 and allowing a gradual warm up to the low to mid 70's will give you a good profile and the warm later fermenting should give you nice attenuation. Secondly, understand the concern about phenolics and fusels, and I...

I've done flaked oats and flaked rye as high as 25% (wow do you get some flavor out of that, btw.) My trick is a thin mash and a highly restricted pump.

I'm a little late to the party but here my 2 cents, I'd pitch warmer for a Belgian. A few degrees warmer then fermentation temperature allowing the yeast to create a more dominant flavor. Also I've used 1762 before and it does have a mild flavor compared to other Belgian yeasts think palm as...

First thing that comes to mind is to ask if you pre heated your mash tun. Before doughing in you want to dump some 170-180 degree water in, about 2-3 gallons for about 5 minutes. This brings up the temperature of the cooler and all the components inside up and helps prevent heat loss. The second...

I'd like to get a Blichmann Fermenator in the near future and as such have been doing all the research I can as of late. The big decision is standard fitting or tri-clamp? I think I found a compromise, but I need the help of some one that owns one of these beauties to determine whether or not...