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No, you're right, I totally should start a podcast. It would be epic!!

I'm drunk, let's start there. I hope to brew (actually brew and not talk about wanting, needing, having to brew) this weekend. I have been on an extended hiatus for a whole host of reasons but I've recently realized something. I'm actually a little scared to brew. I am one of the guys who...

I'd stay away from the red oak and walnut. I have a slight allergy to walnut and I know when I used to sell woodworking machinery customers would sell or give their shavings to horse and cattle ranchers and they won't take walnut because of toxicity issues. Red oak is too pourous. White oak has...

My water report shows total alkalinity as CaCO3 (50ppm) and non-carbonate hardness CaCO3 (72ppm) and total hardness CaCO3 (122ppm). It seems all the water calculators I see are looking for HCO3 and I see the conversion is CaCo3 * 1.22. I just want to verify which CaCO3 is multiplied here, total...

It's 30 quarts

Nicely done! I am stealing the "cable ties" idea:mug:

If you just bottled them they need to be at or close to 70F for 3 weeks..ish to carbonate. If you put them in the fridge too soon you'll drop the yeast out of suspension and they won't eat the priming sugar, thus won't create CO2 to carbonate your beer. Good luck!

You may consider putting an inline filter between the tank and the O2 diffuser. Welding or industrial O2 tanks aren't the cleanest things in the world.

I'll have to look and see if I can find my notes from when the beer first came out. I know for certain the first round of this beer was 100% golden promise in the grain bill. This is from talking with the brewer at a couple different events. I'm pretty sure they used Amarillo early on too but...

How long into fermentation was this pic taken?

Hard to say for sure from the pic but looks pretty normal to me. Unless you tell me this has been in the fermenter for three weeks, then my vote is infected.

I wouldn't be surprised if I was above the $4k mark. That puts my per batch cost in the several hundred dollar range at this point but I have pretty much everything I need to really work on consistency and banging out killer beers when I find time.

No experience but 2.5 seems more logical. You would be purring the head space with co2 either way so the 2.5 as you mentioned would be perfect to split 5 gallon batches.

Where ever the SWMBO sets it. I think it's usually at 66 in the winter and 72 in the summer.

Sound like a pretty solid plan. I used a toilet brush ( new of course) to get the bottom and sides that I couldn't hit with my fat arms.

You won't get a steady pressure until the beer is carbonated. At 10 psi you're probably looking at a week for it to reach full carbonation.

Since you say 15A breaker I'm assuming this is a 2000 watt element? I'm not well versed on the hot rod but first thing you want to so is check your voltage at the source powering your element to see what power you're working with 120v 105v etc. Another missing piece of info is is this a 120 or...

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If it was me I'd throw them in a storage tote to capture any possible carnage. If you stop the process I don't think you'll have much luck getting to where you want to be.