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sorry to hear it! Did you hit your FG? Fussels usually come from fermenting too warm, and overworking the yeast. The fact that it finished fast supports that idea. But you said temp control was perfect so I don't know what it could be. If the pack was half dead you could get stressed yeast...

Custom build a PID+SAR and the appropriat3 plug adapters.

Sorry didn't see this earlier. I brew 3 gallon batches so I feel very comfortable pitching single dry packs and hedging enough yeast to do the job. Even lagers. I only used m54 once recently on a Vienna lager. Loved that beer and will use the yeast again. My favorite is their cider...

I didn't even think about the plug issue, sorry. I was just looking at wattage. There is the one guy here using this with a temp controller. He's never given equipment details though. It'd be nice to see what his controller is and how many brews he has with it. He has said its been working...

The great lakes folks have some experimental stuff that they'll be selling in a season of two that look interesting.

You guys are bad. I'm growing up some West Yorkshire from a frozen tube for a mild. I've never tried open fermentation yet. A cool basement would be ideal so that you would just need a heat blanket under it.

with whirlpool, you run the risk of the recirculation wort just bypassing the malt. You want the recirculation to wash through the grain to avoid dead spots as much as possible. The idea is to maintain an exact temp as much as possible at the point of starch extraction and conversion. I use a...

I do 3 gallon batches mostly. If I quoted you a recipe, it'd be meaningless to a 5 gallon batch guy or a 15 gallon batch guy. That's where percentages work. You can plug the percentages into any reputable software and ratchet it up to theIR I give you and you're good. If you use vermouth...

Considering its Pyrex, it's gotta be lab equipment. I'd hast2e to see what that costs.

If you're trying to get rich, this isn't the industry to start in.

Liquid Art Project? Pretty good.

Some day, when i retire comfortably, I'm going to open a nano with a small kitchen with small plate food. Drink at my own bar with whoever comes in. I might even charge them for beer sometimes. Getting into the production and distribution game is a really big difference from serving pints to...

$10 SS spigot off Amazon or eBay...something like this: Drill out appropriately sizeed stopper so spigot can fit through center hole. Hold spigot/stopper in hole by any number of methods... wire with come-a-long wrapped around carboy; diy flange between spigot and top of stopper taped back...

None of my induction pots are magnetic. You can always return the pot to Wal-Mart if it doesn't work. Just don't take the stickers off. But these do work.

It'll be fine.

sounds good, good luck and have fun!

2 gallons of mash water for a 1 gallon batch? That is already full volume biab. That's like 8 quarts per pound mash thickness. There's not enough sugar on the grain to warrant sparging at all. Im not sure what your boil off rate is but whatever you have left from the 2 gallons after pulling...

I'm confused.

To give it a little more oomph for such a small beer, you could consider some aromatic and melanoidin. And perhaps some maltodex. I'm personally a big fan of 20% oats in saisons. Also, under pitch and ferment on the warm end to be sure to get the phenolics out of it.

there's not much point to letting the bag sit in the sparge water for very long at all. You're only trying to rinse the wort off that is adhering to the grain particles. When I did stove top small batch, I dunked, mixed well with a wisk, pulled bag, & squeezed. Soccerdad has a good point...