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Looks good to me. Just bump the hops as the other guys mentioned.

Just might have to try me some beerffles...

Wow...I've thrown some beer in soups and chilis, cooked roasts in it...but this is awesome. IIPA in waffles doesn't sound good to me...how bitter were they? Somewhat related: When on vacation on Aruba we went to a "Dutch Pancake" place and they had what turned out to be malt syrup (label was...

I used a similar approach with a piece of pink foam insulation board. I later found that, at least in my setup, there is a couple-degree difference between reading there vs. putting the probe down into the wort/beer through a hole in the bung.

What is this about ice cream?

Piggybacking... I have a leak that I haven't done too much to track down yet. I tried some soapy water but didn't find anything bubbling. It seems to be that the keg itself is holding pressure so it is somewhere between there and the tank. I have a single regulator that came with my Danby...

I brewed and kegged three gallons of this and it came out great. Single 60 minute infusion mash at 150 degrees. RO water with some calcium chloride along with some added acid malt to the grain bill. Spalt hops One smack pack of 1007 (no starter) fermented at 64 for about a week before ramping up...

I've read that, depending on your process, as for clarity of the final product it doesn't really matter much...whirlpooling, gravity filtering and racking off the clearest liquid pre- and post-fermentation end up taking care of most of what could be eliminated though the vorlauf process. Gelatin...

How far did you get down your list and how were your results so far?

Is the ITC set up to run in Celcius rather than Fahrenheit? 68 is pretty hot in Celcius...

I completed my build for the most part...may end up putting a fan and a light in there but haven't yet. It's constructed of 2x2 framed sides, new 3/4" plywood and old 1/4" plywood, 1.5" and 1.0" thick foamboard, screws and adhesive. The fridge is a small cube fridge that sits atop the main box...

I stick to 1.25 qts/lb. I use a calculator to do the math and try not to round up too much. I use this figure only for consistency. I know that if my grain is at room temp, I preheat my tun, and heat the water to mash temp +14 degrees, I will hit my mash temp after I mash in.

4'x8'x1" sheets are ~$14 at Menard's. I think the 1.5" thick were only ~$16.

I'm in process of building one now and it strikes me how everyone has a different idea of how to skin this cat. I wish I had seen this thread beforehand so I might have incorporated some of these ideas...I really like the drawer idea...then again my chamber is more vertical so this might...

Looks like an "old style" heating pad is easier to find. One at Walgreens is $13 and can ship free to your closest Walgreens store. Sounds like a weiner.

I was thinking of using similar. Germination mat or maybe a reptile/pet mat. I'd like to put it underneath the carboy, separated by a wire fridge shelf (dont want to damage the mat with a heavy carboy sliding in and out) with maybe a little airspace between. Think this would do the trick? Seems...

These statements seem contradictory...can you clarify?

Yes, the result of your mash should be a sweet liquid. During fermentation yeast consume the sugar turning it to alcohol and CO2.

Maybe that's why the kit was a giveaway...

I thought I would post back on what I did and how it turned out... I poured 2 cups of beer from the keg tap, added it to a saucepan with 3 cups of water and brought to a boil. I then added 0.3 oz of Liberty hops and boiled for 30 minutes. Once boiled and cooled I added a little Vodka to...