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Yeah that makes sense. I'm planning on getting a 50# tank anyways.

cool gotta find a low pressure one now, was reading how a lot of the high pressure ones stop working once the tank gets 1/2 empty.

So I'm putting together a 1BBL system and just want to double check that I'm getting big enough march pumps and burners. Gonna get 2 pumps and 2 burners along with a 50# propane tank http://morebeer.com/view_product/20670//March_Pump_Assembly I'm torn between 2 burners...

Cool. HBrew71 added some bags for me to his order might get some hops depending whats available.

Damn looks like i can't add my order b/c the 30 max person limit was reached! Was hoping to hold off till after the holidays to make sure i had the funds, If I can bypass that I'll order the remaining bags needed to fill the order.

I hope someone starts another one, need to buy quite a few bags myself.

I'm game, I could get 4-6 bags.

Man I'm torn between if I want this or to go electric... Tell me did these come from a company? I saw one like them in a Hilton hotel kitchen and made me think of yours again.

How much to ship to CT i want these things!

Is that $1200 shipped? what else can you tell me about these, does each burner have its own propane tank? whats with the 2 knobs? and how does the digital thermometer come into play?

would you ship it to CT?

Don't worry man i'm in the same boat...

Hey been busy with work, still don't know if i still have my spot for the 4 bags that i reserved to get the ball rolling on this thing?

Quick question did i miss out or is the space for the 4 bags i wanted saved? If my spot is still there i will get my order in tonight.

I'm interested, could take 4-6 bags.

The fermenters actually back in my garage. For sake of argument removing the photo's anyways. I did have a foam out over night ugh...

Hmm won't be doing that again. Still it's just for me to consume at home.

Sorry about that, just resized them, and yes i do work in a restaurant. So much easier to brew there then at home!

Hey All, Here's my step by step process with the steam kettle. So here's to starting the day, have all the grains ground and the 60L fermenter sterilizing. Just started the mash, i brought the strike water to 155 degrees, added the 35 pounds of grains, the water then dropped to 135 degrees...

So before i jumped into a 15 gallon red ale in a steam kettle, wanted to make sure i had my technique down. Started a 5 gallon Belgium white at 9PM got the whole thing done and yeast pitched by 3AM feeling pretty confident about the 15 gallon batch on Monday. Wish me luck!