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I was referring to the turkey fryer type baskets. :mug:

Get one of these from Brewhardware: https://www.brewhardware.com/product_p/biabbottom17.htm The perforated basket restricts flow too much in a recirc system in my experience

Nanobrewery-commonly referred to as a "non-profit brewery" Your basic plan better include provisions for expansion

You over carbonated it. 4 days at 30 psi is way too long. Normally, for a 5g batch you would do 30psi for 24-36 hours, then set it at serving PSI. It'll be perfect after another day or two. I've found a day at high pressure is too much in a 2.5g keg. I do 12-16 hours at 30psi.

Trying out this new dry yeast that I got at Homebrewcon against my favorite Saison yeast. Split a 6g batch into two 2.75g Aerated both for 60 seconds, pitched at 70f and allowed to free rise to 81f, then held at 80f. Brewed 7/19, OG was 1.047, on 7/27 3726 was at 1.003, BE-134 was at 1.001...

I wrap the flexible cord over the top edge of the pot, then put the lid on and wrap the pot with a sleeping bag

The sous vide probe will fail when used with wort. https://www.homebrewtalk.com/showthread.php?t=521991 The 12" probe is a better choice.

I'm having the same problem. I bought these so I could use them with shorter lines, but so far with a 5' and 7' line I get nothing but foam unless I restrict the flow so much that it takes 3 minutes to pour a beer. I'm at 12psi and 38-40 degrees. I bought them as part of a 3 tap tower kit and...

It's not that simple. The jars have to be pressure canned in order to boil for 15mins at 250f. Otherwise you run the risk of Botulism. Here's the method I use:https://www.maltosefalcons.com/tech/starter-made-easy-pressure-cooking-your-starter-wort-ahead-time

I'm a little confused about your setup. Did you give up on the NB bottle filler with plug? Did you even try that rig?

They had a prototype 3g displayed at Homebrew Con. They are shooting for late summer availability

The onion rings must have been a special-I've never seen them.

I'm partial to Northbound, which is fairly close to the airport, or there's always the Taj MaSurly http://northboundbrewpub.com/ http://surlybrewing.com/destination-brewery/beer-hall-and-restaurant/

Brewing Classic Styles by Jamil Zainasheff is my go-to

I don't know where you live, but it might have been cooler ambient temperatures for the earlier beers, and now, as we get into spring, the temps are rising and so is the temp of your beer.

EZ boil heats only, it's not a dual stage controller. More importantly, why is one circuit not GFCI protected? #1 safety rule for electric brewing- water and electricity don't mix! GFCI protection is a must! Slap a GFCI outlet in where you are plugging in the hot rod.

That is a good price! Too bad they don't have they other bits-spouts, tower shank etc

I agree, stick your pot in your 160deg oven then close the door and turn the oven off. Ignore it for an hour. The take it out, give it a stir and check the temp. Adjust the heat or time for the next brew as needed. As far as the boil goes, set your timer for 60 mins and just let it run. Throw...

I use the Camco filter. It seems to work, but I've never tested the water coming out. I run the water through it very slowly, and still use 1/2 a campden tablet just in case.

Got my box of goodness today!