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The easier method would be to run it under the hot water to raise it from room temp to where you keep your hot water, then slowly add to your boil as to not kill the roll. This is what I do. I add it over the course of 1 minute, which doesn't sound like long until you're holding 75 feet of...

Something is wrong with your elements, or only one is firing. I run two 1500w 120v elements and I achieve a boil on 7 gallons of wort for my 5.5 gallon batches. I was able to do this even before my kettle was insulated. If your two 2000w 120v elements won't work then they have been mislabeled as...

You may want to make sure that your motor can turn relatively fast as this ability to tumble quickly will help get rid of the rootlets after kilning.

What's to keep the grain from falling through the little holes in your drum?

Leave them out in the sunlight for a while. That'll get the smell out.

Irish moss and about a month in the keg.

Schlafly pale ale. Mmm

If you don't strain them out, the coriander likes to float. It will then get siphoned to the bottling bucket and then clog up your bottling wand. Don't ask how I know. Make sure to get them out only for the pure annoyance they can inflict. There is no other reason to remove them.

It really makes the long wait in the summer worth it.

Agreed about the downsized coupler for the connection at the end of the chrome drainpipe.

I used only jb weld on all connections. It's food safe, high temp and I wouldn't have to worry about it at all. The PVC will be loose fitting, however I used jb weld there as well. Not so loose now. I didn't want to bother with two different sealants.

I've always thought that Sam Adams noble pils fits this definition.

Good I'm interested to hear about the flavor profile.

I have made a pils with s23 and the colder you can ferment it the better you are. Mine fermented at 63 ambient. Much warmer than ideal. While it was good, it was very estery for a pils. However I made a steam beer in the exact same conditions and it was amazing. The pils I did lager at serving...

I don't have much experience with notty, however have used 04 and 05 extensively. I ferment in my basement at ambient temps and I have found that 04 is a little bit more forgiving at warmer temperatures (ambient upper 60s to low 70s). I can only tell a difference in lower hopped pales though...

Not sure if I missed this, but how are you controlling fermentation temp in these batches? Do you get much of an off-flavor profile fermenting at ambient? Just curious.

That's what she said.

First use!

PVC is just fine for this build. There have been many documentation a of this build and not one story of a failure you're describing (ie deforming or joints coming unglued). The only thing I wonder about your build is if your cord is of sufficient gauge and if your connections are water tight at...

Y'all may want to check out the hops growing section of this forum. It is a wealth of information for beginners and seasoned growers alike.