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Interesting history lesson from Beersmith. Melanoidins are indeed part of the maillard (french word) reaction. They aren't only formed during kilning and the boil. They are formed in nearly every step of the brewing process including kilning and drying (malting process), decoction style...

Thanks PJ. I also had the same question. I Googled it and found this short but sweet thread. Now my wallet won't be quite so empty!! Cheers! :mug:

Hey ya'll. This controller might be of some use to you. It uses a 2000w dimmer dial and a receptacle. All the parts are easily bought online. Here is a pic. The Home Brewer's Haven has a detailed writeup of what it takes to build this controller. Note that this is for a single 120v...

Agreed with the warm primary. Just tried two of my beers, a NW style IPA and a NW style red which were fermented in my closet which sits pretty at 70-71degrees POSSIBLY a bit warmer SOMETIMES. Alcohol warmth on both. Letting them mellow for a while but they are already in kegs...my ONLY 2.

Electric brew

I work in the food service industry where probe thermometers are common. I use an Atkins brand probe and it works great--and the probes are replaceable. They are a bit spendy but should last forever...I've had mine for yearssssss. Here is what I have--...

Did you ever have any luck finding a false bottom to fit? I bought a cheapo-economy stainless kettle and have this same problem. I am trying to recirculate my wort and a braid is causing immense channeling. My pot is also 13.5" diameter. Please reply with good news haha! Cheers!

Thanks everyone for posting such great information about water modification, filtering, etc. I found this thread to be one of the most important I've read on this site. I also live in PDX and considering I love IPAs like everyone else in the PacNW, I think I need to step up my game with water...

Thanks for the info guys! I did a Google search and because of your postings learned something!