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No problems with the heat. The Blichmann burners stand high enough that the heat wasn't a problem. But I do need to add a method to get it cooled with my plate chiller and not my coil. I had to carry the pot into the house to chill it. That will wear out quick...

2000 Mazda Miata... My summer car:D

No, it's there, for some reason the pots I ordered have the valves and therms are offset from the handles.

It's a thin diamond plate that was powdercoated. I ordered it from eBay, and was able to give them specific measurements on how I wanted it cut. The seller's name is ssshapirometal. I did .045 thickness to make sure it would be easy to drill and mount. I plan on adding some plastic liner to...

Almost ready to brew... Thanks to JDog101 for the inspiration and the info. Thanks to Home Depot, Highland Brewing, and Keystone Homebrew for all of the pieces and parts... And thanks to my Dad for passing on just a little bit of his woodworking genes...:D Next is adding some plywood to...

Interested in the 40 plate keg cowboy wort chiller... Thanks!

Hmm. that's a good point. Will need to figure out how to insulate it from the heat, as I plan on using a cooler as well. Anyone have any ideas with this kind of setup?

Any chance to get dimensions on yours? It looks exactly what I'd like to put together. Thanks!

Looking forward to getting in on this one! Lots of sweet prizes! Thanks!

I'll take one or two if you don't need them all...

I'm going to be 'That Guy' too. I'm not up on full grain yet, but how hard would this be to do as an extract recipe? Thanks! Mike

Please count me in for this one! Want to upgrade to kegging!

Preboil: 8 oz crushed wheat malt 8 oz crushed Munich malt 2 teaspoons gypsum Boil 6.6 lbs light malt extract (Can I use DME here?) 1 oz Northern brewer hops .5 oz Fuggles .5 oz Tettanger (Same as Tettang?) 1 teaspoon Irish moss 2 lbs of dried cherries End of Boil...

I am going from the Sour Cherry Ale from the Extreme Brewing book. It actually has me adding the cherries after the boil, when the wort has cooled. The recipe don't speak to a secondary fermentation, but I would like to see if that's something I should do or filter them out if I move to the...

I am going to try this recipe, but have a few questions: Fermenting times? It isn't defined in the book If I am doing secondary fermenting, do I strain out the cherries or leave them in? Thanks! Mike

I've just dropped a partial-grain Saison into my 5gal glass carboy for the 3 month nap. It's really cloudy. I would like to clarify it to give it a more authentic look. It's been in the carboy for only a couple of weeks now, but my question is what can I drop in to clear it at this point...