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Yeah, you could capture the waste water for other things. But on a homebrew scale...it's really not going to add up to much.

Hope you really like the taste of soy sauce... Last year at Dark Lord a booth was selling cups of 2011 Dark Lord. Ugh. Like a giant ol' cup of Kikkoman. Couldn't get through 4 ounces of that stuff.

I think that the blog writer ran out of things to write about, so took an idea that could have been explained in a couple of sentences and stretched it out to 30+ paragraphs. If someone says to you, "man, you should open a brewery" and you already looked into the idea and decided it wasn't...

That's pretty nice. Looking forward to seeing more progress.

No, you wouldn't have to. You could incorporate a GFCI circuit breaker right into the control panel. Or you could take a spa panel and put a plug on it and have the spa panel plug into the dryer outlet and then have the control panel plug into the spa panel.

What's the circuit breaker rating on that circuit? That will give you an idea of how much juice you can suck into your rig. If your circuit was wired correctly. Google "electric brewing spreadsheet gnipsel" and download his spreadsheet to see how long it would take to get to mash temps and...

If your keg is not a solid block of ice, then yeah, your freezer is going to die soon.

Unless vertical videos are posted, and then it's time to crack some skulls.

Here's a video review. Difficulty: Wisconsinites that are afraid of cold-weather brewing.

Two is a number. You seriously just uploaded a vertical video?

Most lids I've seen have little white plastic buttons that hold the lid liner to the lid. You move the strip to one side or another and then you can access the buttons. If the strip is glued on then yeah, you'll have to remove it (use a putty knife) and then re-glue later.

Sure. Not sure what an "American" version would be, though. Here's my recipe for a Kolsch that has done very well in previous competitions that didn't use imported grains. Though it did use foreign hops. ABV 4.97% OG: 1.046 FG: 1.008 IBU: 24 SRM: 3.7 11g batch 14lb (78%) Pilsner 2lb (11%)...

Yes, it can. It's not the only thing that can cause swings in mash efficiency, but it's one of the contributors. Have you noticed a change in your mash efficiency? Are your pre-boil SG numbers not what you are anticipating?

Yes, the "batch size" is the volume of wort going into the fermentor(s). Yes, the "boil size" is the volume of wort pre-boil at approximate mash-out temps. You'll gain about 2% of volume going from mashout temps to nearly-boiling temps. In theory. Basically, this number is there to verify that...

Boiling water is 212° F, depending on your altitude. I'd go with calibrating them with boiling water over freezing water, since mash temps are way closer to boiling.

Welcome, fellow Illinoisan!

$20 for the regular Dark Lord beer last year. $50 for the special variations last year. Now, there is no singular price since it's a package deal.

That silicon hose at the bottom of your mash tun is a prime candidate for coming off during the mash in and your spoon or mash paddle smacks it. You might want to consider clamps.

Lordy, the money that flows through that place on Dark Lord Day. The best parts of the day for me are going through the endless lines of metal barricades and bottle sharing with people around you. I must have tried about 80 different beers last year just standing in line. Every commercial...

Two years ago, a guy I know got one of the vanilla bean bottles and was walking back to his car with it and someone asked him if he'd like to sell it. The guy said, "sure, for two hundred bucks" thinking that there's no way in hell anyone would shell out that kind of money for a bottle. The...