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Your system looks great!!! Nice work! Ive been checking out alot of these home built automated systems and want to build one myself, but the electrical/circuitry/wiring/control panel stuff looks very intimidating as I have never done any electrical work. Is it as difficult as It looks? Would...

Looks like you live in Pennsylvania, you should check out the National Home Brewers Conference this year, its in Philly. Your bound to find some like minded home brewers there. (I'll be there, but Im from Los Angeles)

ME TOO! I've got none! If you got 3lbs in your fridge ease off !!! hahaha:mug:

I have used a couple of calculators and ended up not hitting my target mash temps so I quit bothering with those. I think the amount of insulation and the type of container has a great effect on the temp, so for me personally, It was just doing a few batches, recording my temps, and adjusting my...

I make 1.5L starters of about 1.025 and shake less than once an hour, shaking probably once every 2-3 hours, for beers with 1.050-1.070 and have had great results. Plenty of yeast to ferment a 5gallon batch, with strong vigorous fermentation and nice clean yeast flavors. I think 3L is probably...

1up! Raise it a couple of degrees at the end to clean up Diacetyl etc. especially in a nice light, clean Kolsch

When you add them to secondary do you boil them first? This thread grabbed my attention and now I want to make a chili porter as well :mug:

Just the Belma is 5 a pound last I checked. New variety they are trying out and offering a great deal I believe. I think the rest are around $16/lb I thought the same thing when I saw that at first, all of those only 5/lb! holy crap! then I realized its only the Belma hes talking about (i...

I kind of gave up on my counter pressure filler after making a huge mess and wasting beer that foamed and spilled everywhere. After posting on here about my troubles a lot of people told me to try a longer beer line going from the keg to the filler, and that would help to keep the beer in...

Neither, I actually have knowledge on the subject, not just an opinion.:mug:

Here in California Medical MJ has been operating against fed law for some time now (10yrs +), and Obama pledged when he took office the first time (4MORE YEARS!!!) to stop the feds from infringing upon the states MMJ laws. Hopefully the country can ignore some people smoking a harmless herb and...

LOL sorry not accepting that answer, with zero explanation or reasoning. The wood in bourbon barrels is porous and absorbs bourbon as it ages so how can you say for sure there is no residual alcohol in the barrels? I have tried about 10 different beers aged in bourbon barrels and every one I...

Selective breeding is a form of genetic modification just fyi.

Amarillo and I believe Citra as well are both only grown by one farm. These hop farmers are the only ones growing these strains and they don't wanna share (notice you will never find rhizomes of these strains for sale). Combine that with Amarillo and Citra being great hops that everyone...

Just a thought as I was reading this in preparation for bottling my first barley wine, could aging your beer in the bourbon barrels be part of the problem with carbing up the beer? Perhaps the residual bourbon in the barrel which is a much higher alcohol percentage could be killing off...

I was thinking of brewing a saison or belgian golden strong ale, but both call for 3-4 volumes of carbonation. Do i need special bottles to handle the extra pressure? Or can an average beer bottle handle that sort of pressure?

I didn't think about the reduced power consumption with a controller keeping the temp above normal operating temp, so the fridge does not kick on nearly as much, thanks for the insight! I just bought a new fridge a couple of weeks ago and turned it into a four tap kegerator so i'll have to...

I was wondering what sort of solutions to controlling fermentation temperature have fellow home brewers come up with? I live in los angeles so temperatures are fairly mild, however it does get pretty warm in the summer months, and temperature drop from day to night can be around 15-20F. I...

It seems like the best thing to do is to chill and decant after 12-18, at least until we figure out how to filter off the yeast at high krausen (good idea Hex), that would really be ideal. I think a lot of people pitch there whole starter which is more ideal for the yeast, but I have a mental...