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I agree with TX wine. 240 would be fine with 1 4k watt element. 120v would require 2 2k watt elements atleast.

From my experience, I can tell you that 1800 watts is not enough. I use a gas burner but I also have a 240V, 4500W element in a RIMS tube. With the proper flow rate, I have brought an entire pot to a boil(bench testing it), but I couldn't imagine even using half of that power for the job. If...

Well, my name is out of the hat...good luck

And I'm not sure on the 1.03 reading indicating stall. I've had beers finish slowly on fermenting and they never stalled or turned out bad. A stalled fermentation is when two measurements a significant time apart give the same results. There are ways to increase the vigorousness of your...

Airlock activity is a change in pressure. Can be caused by a change in temperature or something pressing on the bucket, ie increased atmospheric pressure or someone's finger.

I'm quasi interested. I live in South LA now but travel back to MS every now and again. Do you have any glass carboys or kegs? Sadly, most of your stuff I already have and bought new(this is the sad part). I don't have a mill yet, but I don't feel like going to Jackson for just a mill and I...

Hmm, can't attest to the size but I found that boilovers were a bigger problem for me, probably due to the smaller pot I used on it. Doubt it worked anywhere near as fast as my propane burner. Why do you want to use one? What have you heard that I haven't...?

Yeah, 7 days is a bit short. Just give it two weeks, then take a FG reading and you'll know whether it is done. Don't worry about stalled until you hit the 2 week mark and take a gravity reading. Also, just because there are no more bubbles doesn't mean the yeast have stopped working. They...

Why not steep the specialty grains in the Malt extract of the first? Kind of like how extract brewers steep bagged specialty grains in the "pre-boil". Except you would make your own extract...

I made this decision a year ago. The way I saw it, I had two options: invest in making possibly better beer and much different beer, as some beers just cannot be done with extract. Or gain the ability to drink more than one beer at a time or so, assuming you don't have a warehouse to store...

All-grain? Mash temp? If all-grain, it is possible your mash temp was off and you have that much in fermentable sugar left. It's not exactly stuck as is finished everything it could. Hmm, I would have never tried to keg something with that high of a SG for future reference. But now, I would...

Yes, check the gravity. Is it on a stir plate? A 3L starter I'm guessing not. In which case, it'll take a little longer to make the starter versus those done with a stir plate. A month before means it should still be viable, but not as viable as fresh yeast. You can put it in the fridge for...

My first tripel that I brewed!

No, I didn't read the temp of my strike water from the correct thermometer. I read if from my RIMS as 164, but then after pouring grains read the keggle thermometer as 180, so striker water was even higher. Like I said, I'll be building a stand for my RIMS.

Well, it started at the 180 and over 20 mins, I came down to 152, so I think it was a wasted batch. I'll be checking multiple thermometers before dumping grains in mash in the future. I also want to build a stand for the RIMS tube, something more permanent than a uclamp on the handle of my...

So, I'll be buying more grains next weekend. I already made my yeast starter though. Can I Just decant it and save it to pitch? Any suggestions on building a mount for the RIMS? I'm using a keggle mash tun with my RIMS tube.

I'm not sure if the iodine test will give me the definite answer. I think I'll just dump this and try again next week. Festival beer so I might be doing the rock method on carbonation now...

Update: I tasted the wort. It seems OK, so not too many tannins extracted. Now I'm just wondering how fermentable this will be. It was at 180 when I started, immediately turned element off and recirculated to get it down to 152 in 20 mins, maybe a little less.

Hey guys, I accidentally set my RIMS tube in such a way that the thermocouple wasn't contacting wort. My mash temp was 180 when I read the base thermometer after pouring my grains. It took it 20 mins to come back down to 152. Do I need to start again? I'm leaning towards yes but running out...

My LHBS has "Weyermann Oak Smoked Malt", which is a smoked barley malt, not wheat. But it says for use on smoked wheat beers, so I am guessing this is the same. Looks like Grodziskie is back on the board! Man, now I feel like I'm behind on my brewing with all these ideas!