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i finally decided to go 240v w/ a 5500w element. now i have to research to see if i can get the confidence to do this myself. i will be ordering a: PID controller temp reader 40a ssr duel rocker switch a cheap ebay pump 5500w element 1a fuse holder 240v GFCI outlets/plugs anything else i...

i havent got the circuits, yet. so if i went with 2 2750w 120v elements, do i need 2 30a circuits? i saw this guys build and i might be doing it similar but a little simpiler w/ out all the lights and just 1 emerg. stop

i was thinking about 120v elements but i may be going to 240 in the future for even more power. my kettle is also 8 gallons. i might take up on your advice and try these: http://www.toolboxsupply.com/water-heater-screw-in-element-1500w-120v.html

at first i was thinking of a rims tube because i like the portability. then i changed my mind to build a electric boil kettle instead. im cheap and thing the stainless pipes are expensive and i dont need to do a tube. i see a lot of cool looking recirculating e-biab. now i need...

Yes it does. Maybe instead of a cooler, I'll use a SS pot for the mash so that I don't have to build a huge chamber. Im on the 56 hr mark on my Berliner sour mash. It taste real good right now. I just checked the temp every 8 hrs and added a 1-2 L of boiling water. Temp was always between 92f...

Just freaking out about leaving the oven on for 2 days.

but, will the heater be warm enough to penetrate thru the cooler to bring the mash temp up?

thanks for the reply. i agree w/ your post. im thinking about building a wooden enclosure w/ a temperature controller (STC 1000) w/ the probe in the cooler and hooked up to a mini space heater or something. to keep the temp up.

I recently got interested in brewing up a Berliner. I want to do it sour mash style. Possibly brewing every 4 months or so. I think its hard to maintain the temp of 95f - 105f. Instead of a a warm fermentation chamber or a smoker. I was thinking of a dedicated mash tun cooler w/ a probe...

Sorry, just saw that this was your 5th revision. Love the beer and thinking about brewing this up. Thanks for the recipe

Did you make any changes to your hop schedule or grain bill at all?

Here's some down to detail descriptions http://beeradvocate.com/beer/profile/20680/74223

The beer reminded me of something along the lines of hoppy birthday and zombie dust. Not bitter, and really fresh. A lot of flavor. I'm thinking I should mash at medium body. I was surprised when I saw that it was at 70 IBU

Nice. Thanks for the reply. I'll enter it up and consider it

What's up?

i recently tried a bottle of fremont pale ale and it reminded me of an Alpine style beer. saw the back of the bottle and it mentions whats in it. i entered some numbers into brewsmith and was thinking: 10.5 lbs of pale malt .75 lbs of crystal 20l .50 vienna .10 carapils...

i kept it at room temp the whole time and put it in the fridge in the beginning of the day before trying it.

6 months ago i brewed 1 gal. of sour blonde w/ apricots and i bottled it at 1.010 a month ago. i added 2 cooper carb drops into a pliny size bottle. i opened it and it tasted good, with a lot of carb into it. 10 mins later, the carbination was almost flat. why isnt it staying in the beer?

i had an awesome time. i will be going there again for sure.

around late March i brewed a 2 one gallon batches with an OG at 1.056 and pitch in dregs that ive harvested from RR, 3 fontaine. i threw in some fruits a month after and the gravity now is at 1.008 and its been that way for a month now. im gonna play w/ it and bottle one gallon and see what...