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Your drawling looks okay except the light would be wired in parallel with your heating element. So one side (the side that goes to the center of the bulb) will go to the same wire as the heating element, the other side would go to the neutral (negative) wire. You might consider skipping the 120v...

While I'm self taught I agree. You could learn a lot safer, a lot faster, and hopefully not pick up as many bad habits by consulting someone knowledgeable. BUT, what if you don't know anyone? It could be real expensive to pay an electrition to come out and help and may (most) would probably be...

I agree. This isn't that hard but there still is plenty of opportunity for things to go wrong. This is much more complicated than many other DIY electrical chores. You need to correctly wire everything, but you also need to choose the correct AWG, voltage, switches, plugs, box, etc, etc. There...

I sized my ssr around 3x bigger then my heating element (over kill but small increase in price, I run me freezer with the same size ssr...) , but if yours is pushing 12 or 15 amps you should be okay without a heat sink - mine never seem to get very warm. You could attach it to a piece of...

+ 1 Take a strong magnet and slide it across a sheet of aluminum, you'll find quite a bit of resistance. I wouldn't do it.

I have stopped making 30 min additions. Seems to me you loose any flavor and aroma at 30 min and you also loose bittering, its sorta nomans land for hops. Personally, I would bitter with a higher AA hop, then make a 15 min addition of Hallertauer and cascade. Sounds nice.

I haven't had Sam Adam's summer ale (that I can remember) but the beer you have planned will not have any real hop flavor. you might want to move your 30 min addition to 15 min. Maybe increase the amount so as not to decrease the bitterness. I know you aren't looking for much hop but some more...

So its been only a few days now at 67-68* and while I haven't bothered to take a hydro reading yet there is a noticeable improvement. This was a 10 gallon batch in two pails. One pail (the one with the thermowell, sitting above the other pail) tasted really bad like fusil the other day the...

Oh. That makes sense. I didn't know there was supposed to be much difference in the flavor or body with no sparge. I do agree that the endless quest for efficiency is silly for most of us, especially if it doesn't make better beer.

I want to be a jerk and sarcastically suggest that you add a little more water a little more slowly at the end of your mash and then say that you will then have the ultimate no sparge technique... But that isn't what this place is about and I appreciate that. To each his own. Its silly...

That looks great! How did you carb it so fast? (your glass looks laced)

While you may not have sparged in the textbook style. This IS sparging in my opinion. FWIW

I have been wanting to try S-189 for a while. I hear good things about it.

this is what I do. Works great. Always gone just when its really getting good though.

I can't see how you are going to get a session beer from first runnings. I have never tried party gyle but first runnings (mine included) are BIG not small. You might try the middle or final third for a nice session beer. It would (theoretically) have the same malt balance- as the first...

Oh yeah I love 1056, I usually use us-05 cause dry yeast is so easy.

You guys are right. Hopefully it will come down some more after a few weeks. Thanks for the advice.

This hop burst beer I made has been one thing after another. First I mashed too cool (148 - 152) because I messed up the code running my RIMS. I was aiming for a little less fermentable wort (154). Then I couldn't heat my fermenter - it was cold out and it's in a fridge in my shed (fixed both...

I have heard s-23 likes it a little warm. I may have fermented too cold (can't remember) but it was barely drinkable fruity. I pitched more wort onto an old s-23 cake and it was better but still not great.

This is great advice according to my experience. Just using it cause you have it is a great way to make suckey beer. Find a way to cool your ferment - its worth the trouble.