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Ahh, I missed your quote. My bad. Your question is valid, haha.

I believe locline is fine for recirculation and sparging temps. It's fairly common. Would be a shame if we've all been using it and slowly poisoning ourselves. While it looks great @DonT , I have the same question that @Bassman2003 has. I've been looking at kettle lids that fit my diameter as...

I've got a Danby fridge that was converted to a kegerator. While it was a DIY project, I got it second hand. It's treated me very well with the time I've had it. However, you can see in one of the attached images, that the insulation of the door has fallen apart. I was planning on tearing it...

I've been thinking about implementing a mash cap for a bit and while efficiency will change as your system evolves, a 20% swing seems a bit extreme. Has anyone else had efficiency issues like this?

I've had great success with this when I brew higher gravity beers. However, when it comes to Belgians and particularly 530 or 3787, I have overpitched before and suppressed that yeast character you want. Rather than throw it directly on the cake, I open ferment for a few days and harvest/top...

I love Red Star Cote Des Blancs yeast for when I make cider. It's dry but still has residual sweetness. I typically use juice and 2-5% honey (or sugar if I feel like it). I don't think I've back-sweetened yet with it. I ferment it at 60 degrees and it lands at 1.006. Nottingham yeast also...

9-gallon Stainless Steel Bayou Classic Kettle (retails at $86) Includes weldless ball valve on drainport and additional replacement gasket Stainless Steel False Bottom (retails at $99) Can use as a boil kettle, mash tun or small volume BIAB Throwing in the following: BrewHa Mash Mixer...

I've seen plenty of posts regarding someone's yeast starter smelling like vinegar. Seems more often than not, it sounds like if the liquid is decanted, there is not as much concern. However, these posts are for making a starter to ferment an entire batch. I made a yeast starter to propagate...

Looks like that was for 2022. This year's is August 19th---same weekend.

I will be back by then! I also remember Chaos, but never did any of their events. This sounds great and will definitely check it out. Thanks for the info!

This is great! Thanks @ITV

I'm from Chicago but I've been dwelling in Los Angeles for bit, and been a part of the Maltose Falcons. When I lived in Chicago, my LHBS was Brew & Grow on Kedzie. I'm making my triumphant return to the Chi this summer and it appears that Brew & Grow location is now closed. Where are people...

+1 This is key

Thanks for all the responses. I'm starting to fall in line with the idea that my tun, somewhere, is at gelatinization temps or lower. I'm getting good attenuation on the IPAs I've made on this---which if using steps doesn't go below 145. On my previous system, I was always stirring the mash with...

Yeah, I have a separate thermometer in the tun, but you bring up a good point a little later---perhaps somewhere buried deep is a cold spot. I do check a few spots, but I'm not disturbing the grain at each step. The first step is probably the most thorough I'm checking in the tun. I will say, I...

At my flow rate, it takes 15-20 minutes to raise the temp (for higher raises). In the summer it sometimes takes 10 minutes. The reason I do 1.5qts/minute is so the grain bed isn't compacted. I ran it wide open during my first two brews on it and noticed that I had severe channeling along the...

Just want to understand this correctly, are you saying you use boiling water to reach steps under 135 as I've done in my previous system? Then do temp raises with your element after 135? If this is correct, I can try this method. And/or try what I suggested in my previous post---skipping protein...

Just to be clear, my last post used lower steps as an example (poor choice on my part). I don't think I'm doing an emphasis on lower rests, but I understand your point that they aren't necessary. My original post, has the full range, minus sparging. These are the steps I use: 122, 131, 144...

@Bassman2003 I hit the wrong button combo and didn't get to write my whole response. Please see my full response above.

Thanks for the responses, Peoples! I do not have a HLT. I run the water through the RIMS with the element on til I reach my first step temp. When I reach that temp, I turn the element off, my pump off and close my drain valve. I slowly add my grain. Once I'm confident there are no dough balls...