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This! Can you imagine if you joined a local homebrew club because you wanted to get better at brewing and at the first meeting you went to you started asking some of the established members stuff about brewing and they were like "We've talked about that to death years ago, leave me alone."...

I'll try to find a link, but @BrunDog has a thread about 2 vessel RIMS brewing. https://www.homebrewtalk.com/forum/threads/brucontrol-brewery-control-automation-software.624198/page-14#post-8274219 https://www.homebrewtalk.com/forum/threads/brundog-50a-erig-no-hlt-for-me.542899/

You can do it either way. If you have the space in your mash tun to add all the water you're gonna need you can certainly do it that way, although I've read that you lose a couple points of efficiency, which probably isn't a big deal but something to know going in. But I'm a little confused by...

Others might want to know who they are buying from. I'm also being helpful. And I will be helpful and share my opinion whenever I feel like it.

You posted a deal you like, I postes why I don't like it. Calm down.

Since I got the steamslayer for steam control and not odor control I'm perfectly happy with it. Odor wasn't crazy bad like some of you are indicating, it just didn't completely eliminate the odor and since I had all the doors to my garage closed the odor didn't have anywhere to go.

Someone correct me if I'm wrong, but aren't they one of teh online shops now owned by ABInbev? If so I'll just go ahead and pay a little more at the LHBS.

Bubbles will come out of an airlock considerably faster if there is a little less water in that airlock compared to the other ones. The bubble-o-meter is a horribly inaccurate measurement device.

The thread was started late 2017, but the adoption of the steam condenser was a 2018 phenomenon.

I nominate the steam condenser. https://www.homebrewtalk.com/forum/threads/boil-kettle-condenser-no-overhead-ventilation-needed.636955/ Please provide other nominations below.

So I think the steam condenser should be the Homebrewtalk.com innovation of the year 2018. Who's with me? How do we make this happen? This has been the biggest game changer in home brewing in 2018 hands down. Who do I need to talk to to make this happen?

SSBrewtech and Grounded brewing are probably using that controller because they made a deal with Omron to supply it to them on terms they found favorable. I doubt it's because they felt it PIDs better. I don't know that Auber is set-up to supply commercial businesses with products. It seems they...

The O-Town (Ogden) Hop Heads is another well established homebrew club a little closer to you.

My goodness, coffee? You're so going to hell. I'm going to guess that when they smell it and realize what it is they crinkle their nose and make a face... then they act really nice and polite. I mean they are done condemning you in their mind, so now they turn on their classic LDS manners.

Welcome to Utah. If you're in the Salt Lake Valley (and if you're a non-LDS person living in Utah I sure do hope you're either in Salt Lake Valley or Summit County) you should join one of our home brew clubs. I'm in the Lauter Day Brewers (the Lord's Favorite Homebrew Club) so I'm partial to...

In real world experiments (and some exbeeriments) the difference between different mash temps is hardly perceptible. At one extreme to the other, like 146 vs 158, you'll get a point or two difference in FG. But tasting the beers side-by-side you'd be hard pressed to reliably pick them out based...

I am using the 1.5" steam slayer on a 30gal kettle making 15gal batches and it is keeping up just fine. In fact, the first time I used it I was slow to lower my power as much as needed and I had a boil-over, only there was no boil-over because the steam slayer sucked all the foam in and it went...

Generally, the cooler you ferment the cleaner the yeast character. And in my experience, when you're using a specific yeast to get a certain type of character (like using an English yeast for some stone fruit esters) the yeast will provide that character just fine while otherwise fermenting...

Oh, 65.5? That's not hurting your yeast one tiny little bit. In fact, I'd be attempting to maintain a fermentation temp around 63F for that yeast. Yes, I know the manufacturers recommend range, and I think that yeast is better a little lower than that. I'd be far more concerned fermenting at 70F...

That will be perfectly fine. By indicating RO water with acid additions the recipe provider is just giving you all the information so that you can most closely match their results. It is not a make or break part of the recipe and many people do not indicate their water chemistry when sharing a...