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lol Thanks for the replys guys. You rock as usual. Switched my wires and it works great. well.... slow compared to my 240v box but at least I can plug it into the wall and brew indoors when it's cold. :)

oh boy do I feel dumb. I had the neutral and hot wires reversed in the Nema plug not realizing that they still had to line up with the neutral an hot on the socket.... duh!

idk of my voltmeter isn't reading resistance correctly or not but I get zero across the legs to ground and nothing or infinite between the hot and neutral. does that mean I have an open and not a short?

it's so wierd. I get connectivity from the ground on the Element to the ground pin on the 120v plug. The two legs don't matter since one becomes neutral and the other becomes the load so there is no way it could be miswired.

Can someone explain the theory behind why this isn't working. I have a 240v 5500w element that I use with my control box but I want to step it down to 120v so I can plug it into the wall and brew indoors. When I hook this up the fuse in the built in gfci blows every time. The black cable is...

I'd swirl it a little and cold crash. if it doesn't move just siphon around it. If you leave it sit too long yeast will leave off flavors

Update: I honestly couldn't be happier with the way this beer turned out. The color is great the flavor came out great and it's suuuper clean and dry just what Ive been trying to accomplish. It doesn't have that super thick maltyness that most of my IPAs have had therefore I will be...

true story. I like the idea of using 10% to dry out the beer. Was looking for a solution. Friends were saying beers seemed too malty. I feel like every time I brew learn something new... the hard way. It's rough

Well that gives me a small bit of hope @thehaze But according to everyone else you were fine bc it added up to 11% with your grain bill (very close to 10%} where as mine came to 20%. to make matters worse my mash efficiency was garbage bc of equipment malfunction. none the less, time will tell

thanks for the advice guys. I wish I had read some of these replies before I did it. Haha I'm thinking 1 pound next time. I was just trying to use up a bunch that was just sitting there. I don't bottle carb I keg only. I like the dryness as well but Im thinking from your responses that this...

I wanted to boost the ABV but was afraid of what it might do to flavor

I'm making an American Ipa and I have 10lb of malts for the mash. I have a ton of Dextrose sitting around and wanted to add two pounds to the boil to boost the ABV. My question is. is this too much? Will it effect the flavor at this point?

Idk why it keeps adding this to the cider forum....

I'm making an American Ipa and I have 10lb of malts for the mash. I have a ton of Dextrose sitting around and wanted to add two pounds to the boil to boost the ABV. My question is. is this too much? Will it effect the flavor at this point?

I'm making an American Ipa and I have 10lb of malts for the mash. I have a ton of Dextrose sitting around and wanted to add two pounds to the boil to boost the ABV. My question is. is this too much? Will it effect the flavor at this point?

I just made a batch of apple cider. I cold crashed it at a fg if 1.005 to stop fermentation and keep some sweetness. I kegged and purges it after. If I were to leave the keg out and let the temp rise back to room temperature to condition would it start to Ferment again?

https://www.brewhardware.com/product_p/ptbulkhead_tool.htm

Find the Crazy goat brewery! The owner is from Allentown PA. He makes some great craft beers. Co Co Beach area I believe. Sorry if my spelling is off. Secondly. You should try making a cashew fruit mead or beer. (local ingredients) Yes unfortunately anything with preservatives is going to be...

Dextrose is always a good sugar boost that doesn't impart much flavor. I'm not sure how well it will dissolve unless the cider is heated though. Good luck!