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The thing about temp control discussions is that the focus is always on cooling. In MN, by far the bigger issue for 3/4 of the year is heating. But as far as I can see the brew belt and fermwrap are the only real devices for heating. A big reason I avoid conical a is (aside from cost) is it not...

Fine recipe - but it won't be a smash nor the same beer as the original. But it will be a solid pale ale

Crap, they raised the price?!? I had the "permission" to buy one, but not until March. 200 buck decision

I don't think you can "steep" wheat though. It needs to be mashed and I don't think it can self convert.

The Briess rye is only 20% rye so I went heavy. Good luck!

Oh, and reportedly at Sierra Nevada they even can brew a lager - like beer in the 50's with the Chico strain

Pitched mine (rehydrated) at 55, today was rocking to the point where I had to remove the insulation as it got to 70F. I too was a bit worried, but seemed fine to me!

On your system you might need to mash higher. On Brew Strong they always say that what produces one result on one system may not give the same result on another. Maybe mash 2-3F higher?

I think golden extracts are mostly 2-row and cara-pils, but you could look at the website of the company who made it to be sure.

It'll be fine. The gravity of the started might be high, but I think you'll still have more active yeast than you started with.

I'm going to try a variation on this that doesn't have any steeping. 6.6# Briess Rye LME (20% rye, 10% crystal 20) 2# Briess Munich LME (50% Munich) 2 ounce centennial at 15 1 ounce Citra at 5 0.5 ounce Citra at 0 1 oz Citra dry hop I couldn't find anyone that did a Rye version. I think this...

Many use a thermometer probe attached to the external wall of the fermentation vessel - whatever that may be. The issue though is that you need to insulate it so its reading the fermenter and not the environment. Cardboard, bubble wrap, all work well. The alternative is a thermowell that puts...

The strength of the boil is also an over rated thing. As long as the surface is moving and there's circulation, I think that's enough. The liquid does not need to be jumping into your face.

Unless they've been removed, there is a nice series of photos of a brew session several pages back.

I agree with what your saying, but it seems unlikely to me that that workhorse yeast will leave the beer clean enough to really taste like a Pilsner. Now I have heard the Cal ale can be fermented low enough to behave like a lager yeast. I'm entirely fine with the taste, and not the ingredients...

I think you'll make a nice beer, but it won't be a Pilsner.

Don't have one yet, but the concept is that the wort is separated from the grains by pump circuits in the machine before boil.

How easy is intro chill with a plate chiller and transfer to a carboy? I do love the idea of the closed system - the fermenter (keg) being sanitized by the brewing process, but I'm wondering about options.

Not sure if anyone saw this. Annie Johnson was in an article for Smithsonian website. http://www.smithsonianmag.com/innovation/10-things-brewmaster-annie-johnson-cant-live-without-180949329/?no-ist

I'd love to read the picobrew forum - but you need to own a machine to get access?