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basically I will need 2 element per kettle. hot liquor tank and boil kettle so 4 in total. does that work? I want to start buying stuff but more info on what t purchase or what not. thx

will I have my brewery control panel have 4 inputs for my 4 elements?

looking to get a 30+ gallon electrical system and was told to add 2 X 5500 watts elements. What does it change for my electrical panel? Do I need to split this somehow?

One of my keg i used priming sugar but i added the keg in the fridge so that is my first problem there. And yes after 2 week i added under co2 at serving pressure

Like my saison has been in my keg under 10 psi for over a month now

at serving pressure, about 10psi

its on my last 2 batches I would say, I just kegged another last week I guess I will see this on my last one. I changed my my o-ring on all kegs, I carbed on serving pressure but one of the 2 and added priming sugar direct in the keg. I have foam but not less head retention. pressure is...

my latest batches that I kegged seems flat to the taste and I still have co2 left in my tank. not sure what I would have that is this normal?

Looking to get a quote on a brewhouse for commercial use but not sure where to look for this so posting this thread to see if anyone have any inputs on brands and location where to get this. im from Canada and heard there is nothing much around here. It would be to start a brewpub and not sure...

is it just me or it taste too much star anise. I haven't got much luck with Star Anises, each time it seems to taste too much. It kind of overpowered the taste.

Just tasted my wort and didnt seem sour enough and checked with a ph tester and its at 4.3 so not enough right?

I have to taste first and make sure i get the right desired sourerness. Im assuming i will have to wait longer.

And i would use same amount of corn sugar?

did a BW a while back, its been in the primary for over a month now. I used WLP630 blended yeast and I've been told to shoot another yeast pack something like US-05 before bottling just to make sure it will carbonate my bottles. If this is true how long before should I repitch before bottling...

About 5 oz of corn sugar for around 5 gallon batch. I primed in the secondary before bottling. Its been 3-4weeks now storef at 68-70F. Secondary for 7 days and secondary for 14 days and cold crash 7 days out of those 14 days Yeast used was belgian ardenne

sorry, I used a blended yeast - Berliner Weisse WLP630. Just a normal mash 60min mash and 60min kettle boil. Recipe was basic 50/50 base malt and white wheat. thx

Did a berliner weisse and id like to bottle soon but im afraid its not sour enough so my question is will it get more sour as it aged from the bottle?

How long should i wait for carbonation in the bottles? Its been 3 weeks now and still flat

The yeast Im using is already a blend (WLP630 Berliner Weisse Blend) is there plenty of lacto to get a good sourness. What other yeast and lacto I could use? if I only use lacto I need to pitch a yeast after?

Id like to do a berliner weisse and do a sour mash if its recommended and i was thinking to lower the mash between 110-120F in a mash tun cooler at room temp will it be enough to keep that temperature? Its my first sour using white lab berliner weisse