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look at water boiliers. stuff for coffee and such. nice and easy. https://www.webstaurantstore.com/town-39118-18-liter-water-boiler-120v/88539118.html

But pizza and beer are so good together

Any chance you want to sell that tun at a loss, I’m your huckleberry. ;) Thanks for sharing your fix. I have the 10 gallon and covered the false bottom with a fine SS mesh.

https://www.homebrewtalk.com/forum/threads/fullers-recipes-for-esb-pride-chiswick-imperials-neipa-from-the-horses-mouth.642756/ ^ this thread lines up with @kevin58 post and a couple of brew strong episodes. The brew strong episodes were brutal to sit through, because the guy from fullers was...

Get a chest freezer and a temp controller. Get a 7 cubic ft so you can ferment two brews at once to make the whole thing worthwhile. The water near the coast lines sucks. Way too many minerals leach into the supply. Use RO or distilled water and minerals. Worst case, if you don’t want to dive...

The bag, when lifted up and out of the MT, creates more surface area for the wort to be squeezed out of the grain. The weight of the grain/wort itself drives out more wort from this increased surface area than it would drive down through just the false bottom of a traditional mash tun...

^ Oginme nailed it. ^ I’ll say the same thing in a different way. That basket looks like it would function just like a mash tun with a false bottom. I would use the default value for non-BIAB profiles of 0.96 fl oz/oz. You can walk it in after some brews if you feel it’s necessary. The only...

Very nice build sir. Talk to me about that wine cooler. How many bottles? Who makes it?

Try using tap water through your chiller at first. I run the hose at full pressure to fill a couple 6 gallon buckets. This takes less than 5 minutes and brings the wort down to ~100*F. Now you have some hot water for clean up. Then switch to the ice water. You’d be wasting the ice water...

I don’t think you have enough information to decidedly confirm whether your fizz is from bottling with sugars remaining and some little guys ate them, or if your degassing was incomplete. After degassing with a whip on a drill until no more bubbles (~5min), I inserted a bung modified to...

Out. Thanks for the invite.

Hydrometer temp corrections would be nice.

Here’s the easy button...

1) Think of a keg like a big bottle. It’ll stay good in the keg as long as it will stay good in a bottle; maybe longer due to the better beer to headspace ratio. Yes. 2) No. Nothing special about the keg requires it to be cold. Do you like keeping beer in a bottle warm? (see #1) 3) Yes...

I have used BeerSmith but never the others. I can tell you that in BS, equipment modeling is essential. The better the model parameter, the better the prediction will be. In your example, zero loss in the mash tun and kettle (trub and chiller) will force the mash effeciency to be equal to...

I don’t think the grain bill being simple or complex will alter your brew day experience once you’ve made the recipe formulation and weighed it out. The grain bill will affect the mash pH, which will affect mash effeciency, but that’s true regardless of the grain bill complexity. Maybe...

First the good news! It’ll look way lighter in your glass. Report back after you’ve had a pint. Then we can discuss the other factors. In the meantime, post your recipe with the exact ingredients you used.

The false bottom / pick up point / manifold at the bottom of your mash tun is just as important, if not more than your return manifold. Both need to spread the flow to avoid channeling. Next you need to figure out if you have a conversion problem or lauter problem. Search conversion...

I’d dry hop for 3-4 days before cold crashing. The higher temps should accelerate the oil extraction/dilution.