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good thing you saw that. if i just eliminated that switch i should be able to do both, right? or i can put 2 switches to turn on/off each one or both at the same time?

im shopping for parts right now, but 1 question. is a contactor needed to fire up the elements? my previous build only used ssr's

what amp does the switches need to be?

will this work for the type of build im asking?

i had a rims tube system and then i sold it cause i wanted more from it. so i sold it and now im trying to build a system thats more capable up brewing between 5 gal. batches to biab to a 30 gal. batch. im looking for a panel that requires: 240v 50a PID for HLT keggle with a 5500w element...

I used dregs from cascade and made a sour from it and it was warhead candy range in a few months. It was a monster

Im trying to culture LACTO BUGS for my own house strain. Mainly thinking of using it for sour mashing a Berliner. I have a mixed culture w/ LACTO but im sure it has a **** load of PEDIO and BRETT, too. Anyone have a good list of bottles where i can find some good bugs for LACTO?

ive really been into Crooked Stave beers lately and been wanting to give it a try. ive listen to his podcast http://thebrewingnetwork.com/shows/866 and took down some notes. He doesnt sour mash at all but was wondering whatthe No BOIL pre souring technique was. Is it mashing in grains/...

ive seen some notes from chad yakobson and im thinking he uses the term knockout differently. for a sour mash he says to KNOCKOUT @ 120f into a fermenter for 1 week. another time he says to drop pH to 4.5 before KNOCKOUT

I wanted to try another beer experiment by sour worting. Thinking of culturing lacto from yogurt instead of raw grains. So i came up w/ this and tell me what you think. 80% pale 10% flaked wheat 10% acid malt mash at 150f for 30 min. lauter and cool to 120f pitch lacto starter and...

whats the process of doing a 100% barrel fermentation? and doing a secondary adding fruit? correct me if im wrong or missing anything. get a barrel and rinse the inside w/ 180f water cool it down and add fresh wort oxygenate wort add yeast (sacc, brett, etc.) where im stuck at is...

Did another change. How's this? OG 1.125 * * * 90 IBU 90 min. Mash 120 min. Boil 68% Maris Otter * * * * *18.67 lb 12% Chocolate Malt * * * 3.29 7% Munich * * * * * * * * *1.92 5% Flaked Barley * * * * *1.37 5% C-120 * * * * * * * * * 1.37 3 % Dememera Sugar * *.82

a gift card sounds like an awsome idea. or a Crooked Stave Cellar Reserve membership

FINAL RECIPE Imperial Stout Type: All Grain Batch Size (fermenter): 5.00 gal Boil Size: 7.52 gal Boil Time: 120 min End of Boil Volume 5.52 gal Brewhouse Efficiency: 60.00 % Final Bottling Volume: 4.50 gal Fermentation: Ale, Two Stage Ingredients Amt Name Type # %/IBU 19.50 lb...

What are you guys all asking for on your homebrew christmas list? I'm thinking a pump set up or some blingman stuff

Im going for a big fudgy, chewy, less roast and coffee, more chocolate RIS. any feedback will help me before brewday Imperial Stout Type: All Grain Batch Size (fermenter): 4.50 gal Brewer: CER Boil Size: 7.00 gal Boil Time: 120 min End of Boil Volume 5.00 gal Brewhouse...

i did a 4 gal. batch of this recipe and missed my target and got an OG 1.092. Its been 7 weeks and the gravity is 1.032. i was thinking about brewing a 2 gallon batch to add more alcohol and heavier body to blend to the one i currently have aging right now. any tips or suggestions?

im giving it some sourness to a saison. used it on my last batch and it was great. the homebrew shop is out at the moment

I found somewhere that its .11ml of 88% lactic acid per lb of malt

My LHBS is out of acidulated malt and I need some. All I have right now is lactic acid. How much lactic acid in tsp or cc is in 1 lb of acid malt? I needed 2 lbs. And do I put that amount into the mash or boil?