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Using someone else's mill and having varied results in efficiency leads me to believe that your crush is the issue. Are you losing any significant (5 degrees) temperature in your mash? You say you want reliable mash temperature. Do you not have that now? I'm not trying to hijack and...

If I am understanding you correctly, that is called vorlauf, and I do it every time. Ten minutes seems overkill. I will run out about 1/2 gallon before my wort is running clear enough to go in the kettle.

Are you losing a lot of temperature in your cooler mash tun? Or are you wanting to do step mashes easier? You say you are not getting consistency with your OG. I assume you mean efficiency. Are you crushing your own grain? I only ask because I doubt that investing a lot into a RIMS setup...

Stranded. It seems like a lot of people are anti-connectors. I will take off all 4 of the slip-on connectors on the contactor and put them all under the screws.

New wire under the screw coming right (after I get off work) up! Will report back next Friday after my next scheduled brew day. Thank you all for your suggestions and advice.

With an all new wire, or just snip and strip the one I have? Edit: Also, would you just stick the wire there or just a ring connector?

Thanks for the quick replies. I guess I wasn't 100% clear. The melting is happening where the black wire is connected to the contactor. Because of the smoke/melt, the contactor connection point is black. I could probably remove it and scrub off the soot and make it nice and clean again. I...

I have been using my electric brew setup for over a year now. Recently I opened up the control panel box to show a friend and we saw some melted wire on the Black Wire between the Contactor and the Outlet for the Element. I snipped the wire below the melt, stripped it back, added a new...

That's exactly what I did. I added a barbed attachment and about a 1 foot section of high temp hose. Problem (even if it's in my head) Solved!

I just had a big revelation that I may be doing something bad, bad, bad. To speed up my chilling, I recirculate my wort through a pump back into the top of the kettle. The entire time, the wort is splashing. I usually start the pump with about 10 minutes left in the boil, to sanitize the...

I assume this is a pre-hopped kit? If so, your IBUs are probably too high to let the lacto sour your beer.

When carbonated it will have a better, fuller body than when flat.

Depends on the organizer whether or not they will accept it. I have organized a competition 2 years in a row and have accepted taped labels, but that's because I'm a nice guy and it is a small compeition (under 200 entries). If there were 500 entries and I was flustered or in a bad mood, I...

Was anything kept in it before? Bourbon? If so, it's sanitized. You may need to do the water leak check Jay mentioned, but if it was freshly drained, it's probably swelled up and wont leak. It doesnt look too big. Is it 5 gallons? If so, the "6 to 8 months" is a ridiculous amount of time...

What is your false bottom made of? I have a hard time imagining the scenario and how this is happening if it is stainless steel.

So here is my process for calculating my OG when brewing. I use a refractometer and brew 10 gallon AG with batch sparge and do 2 sparges based on my mash tun being a little small. These are rough estimates of numbers, I do not have my notes from Friday's brew. First runnings: 3.5 gallons...

Must have been the fact that you used the light oak cubes. I've used the medium char ones MANY times before and they sit well for months. Tasting daily is a good way to end up with 3 gallons of a 5 gallon batch.

If they gave you the recipe, they should also be willing to tell you about the barrel, it's char level and the kind of oak. It's probably American oak medium char though.

HAZARD Homebrewing's 2nd annual HAZtoberFest BJCP Competition is open for registering your beers today! We have a cap of 200 entries, so register today before it is all filled up! http://brewcompetition.hazardhomebrewing.org/ All 23 styles of beer are accepted (no meads or ciders...

That's a good recipe. The only suggestion of a change would be to do it with a Kolsch yeast. If treated properly, it will be super clean and lager-like.