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6 seems like overkill. 10 gauge should do it, shouldn't it? Edit: https://www.homedepot.com/p/Reliance-Controls-40-ft-30-Amp-Generator-Power-Cord-PC3040/202216500

No, the preboil volume should be the volume of the wort including the extract. Add half or most of your preboil volume water, add and dissolve your extract, add enough water to get to calculated preboil volume. If you add the entire preboil volume in water then add extract you will have too much...

Can confirm that I get the error OP describes when recipe type is set to extract.

I found another way to work around it: Add 0.01 lb of 2 row to the recipe. For some reason when you create a recipe and set it as extract the Mash Grain Wt gets stuck at 10lb so it calculates grain absorption. If you add a negligible amount of grains it triggers the software to recalculate...

But repeatability and constancy does not equal better beer. No one is more repeatably and constantly awful than BMC :D

Work around go to Tools -> Options -> Advanced -> Grain Absorption and set it to 0.0. If you go to the Brew Steps it says "Add water to achieve boil volume of X gal", that's all you really need to worry about. I'd think in your case you can safely ignore the total water needed.

I have a couple digital thermometers to check against. They can't all be *that* wrong, right? These are kitchen thermometers checked at 32f and 212f and I have confidence in all of them (otherwise I wouldn't use them). One of them happens to be a thermapen, if you want to fork out the money...

I do appreciate the suggestion, but I've gone back to the non-rims tube approach. KISS. I'm only using the arduino because I have a dozen of the $2 Chinese knock offs and esp8266's and pots from ebay laying around and Auber wanted something like another 10 for the rheostat version of their...

I just can't understand how you forgot about the brisket in the first place. For shame, mojo. For shame.

To answer your question I find that babies mash well at about 102F. You want to avoid over aggitating them at dough in or your going to have bad time. Also, they only need about 10 minutes before conversion is complete, otherwise they start to take on a pruney quality.

Subbed. I'm sorry if this has already been explained but did you have results on the load cell drift concerns from the beginning of the thread?

So I was just given this aluminum checkered plate. My plans might be changing dramatically.

You'll find it here https://www.amazon.com/gp/product/077043438X/?tag=skimlinks_replacement-20

Chris Lilly recipe?

If you mount it to the wall you lose the flexibility that the thread is going for. Also, I'll let the electrical engineers chime in with their opinion on that, I think once you attach it to the building you need to follow building codes or something to that effect. I have seen people mount...

Sounds like you're just trying to avoid adding a spigot to the mash tun? It's a sound idea and should work, try it out and see. The issue is getting the siphon started since the tube will be above the top of the liquid level. Should be easy enough with a strong pair of lungs, just be careful...

Sorry to hear it too. If you'll part it out I'm interested in a grain crusher as well. Can you describe them a little more? I'm local so I can pick up.

That's the idea. You just need a way to keep it sufficiently protected from liquids. My idea before this was to make a mobile panel stand of sorts, just mount the spa panel to some 2x4s like this and feed it with sjoow extension cord.

I wonder if it wouldn't help your small batches to use a mash cap inside the tun? With a full keg you also have much more thermal mass in the first place so it would lose heat more slowly with or without more headspace.

I'm curious, how do you plan to use it for bread proofing?