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I don't know if I'm the only one, but I heard the phrase "don't fear the foam" way before I ever started using StarSan and I've never had a problem with it. I have never had any problems with the foam (subconsciously). Although, I will admit that I do try to shake as much foam out of my...

You'll probably want to get a GFCI adapter since you're getting electricity in close proximity to liquid. http://www.northernbrewer.com/default/shockbuster-gfci-outlet-adapter.html

Here's a video of a guy on YouTube who got a plate chiller for $82 shipped. It has more plates than the Shirron but less than the Therminator. Maybe worth checking out.

Cool, thanks for the info! :rockin:

How many burners do you have on your Top Tier? If you have more than one, are they all rigged to use the same propane tank? Do you run more than one burner at a time?

How do you like the Blichmann burners? How long does a propane tank last on one of these? I just got one on order and I am anxious to use it. Thanks :mug:

Weird. The link works for me.

I know this is a little late since you already bought the Top Tier, but John Blichmann had this video on YouTube describing it. Don't know if you saw it and I know I'm a little late with the link. You're video was awesome; I can't wait to see some videos of your rig in action!

Thanks for the advice Yooper, I'll do that. Cheers :drunk:

Today I am doing a Samuel Smith Oatmeal Stout Clone partial mash recipe. It's the kit from AHS. This is my first time trying to do a partial mash with a full boil. I've got a few AG batches under my belt and it looks like the mash schedule is different from the directions AHS gave and the...

I've only been to Cock and Bull twice. I've been to World of Beer (WoB) on a number of occasions. Total Wine is right across the street from WoB too!

Welcome! Glad to have another in the area who homebrews. I've been brewing for a little over a year now and have about 15 batches under my belt, including three all grain batches. In my opinion, I think the In the Spirits store isn't that great and mainly caters to the wine maker's needs, but...

I exchanged out ice bottles twice a day. I'm hoping to get better results with my chest freezer with a temp controller :mug:

Thanks. My porter used the Wyeast Ringwood yeast and the Stout used Irish Ale yeast. These fermentation temps are a little higher than other yeasts (1056 for example) so it is probably due to the more complex flavors.

I live in Florida, so I'm always in 75+ degrees. I tried the swamp cooler, but I don't think that helps so much here. I've always had this "taste" in my brews (with the exception of two), so I guess I can chalk it up to the fermentation temps. I made a porter and an oatmeat stout that didn't...

That's what I figured. I've seen multiple threads how a full boil did wonders for other peoples' beer. I plan on emptying my keezer for this brew and kicking the temp controller up to about 62 for my fermenter. I also got an eight gallon aluminum pot so I can (attempt) to do a full boil on my stove.

Which is more important to your beer? Full boil or temperature control? I realize both are important, but if you could do one or the other, which one would have the least amount of consequence?

I want to do my first AG beer this weekend. I don't have the equipment to do a full 5 gallon batch, so I want to scale it down to a 2.5 or 3 gallon batch. Is this as simple as dividing the ingredient amounts by 5 then multiplying the amount of gallons I want to make? Or is there some kind of...

Thanks for the condolences. It took about an hour to clean up. I (carefully) picked up all the big shards of glass with my hands then swept with a broom. After that, I got a couple towels to soak up the Starsan. After the floor was (mostly) dry, I swept 2 more times then went over the tile with...

That's the thing, I normally siphon any liquids that are in my carboys... I just wasn't thinking for some reason. Needless to say I was overly paranoid with my other carboy.