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As much as I agree with this, SSR's along with a controller give a level of temperature control that a mechanical relay cannot provide. The ability to tell the PID or microcontroller to heat to a specific temp is very handy when it comes to mash in temps and allows a "set it and forget it"...

I'm going Nano. I have 3 x 55 gallon Stainless Steel Drums. https://www.homebrewtalk.com/f51/electric-1-5-bbl-upgrade-242205/

I'm not sure going to a 100A 240V GFCI is the most economical way of doing this. I'm currently working on a set up to run 3 x 5500W elements in both my HLT AND my BK. So I'm pulling 33,000W plus pumps an PIDs (which in my case is a touchsreen computer and a LabJack). This lands me at 137 amps...

Good info. Thanks. So let me see if I have this straight then. I run my Nitro tap at 30 psi. That webpage you gave states "Note that for gases in combination with other gases - like oxygen in air - the partial pressure of the gas must be used. Ex. in air with normal composition oxygen...

Thanks for the link. Mcmaster is pretty close tothat pricing as well. I guess it depends on shipping ... Sooo, before I spend a bunch of money on this, I think I'm going to set up a little test. I think I'm going to measure the ambient air and the temperature of the fermentation and see...

I don't have experience with the wlp500 or 550, but I say try the wyeast 3711 smack pack. Mine turned out well with that one. Search for it in the "fermentation" area and you'll find an awesome thread on it.

Dude that sucks. Just be careful with the hops. Hops kill dogs. No joke. If they eat them, they can die. I'm not talking like chocolate. I'm talking some form of hypothermic shock as I recall. I had a buddy whose dog died from it.

Ok, So now that I have these bad boys I need to modify them so I can maintain temperature during active fermentation. My current thinking is as follows. The lids are approximately 14" across and relatively solid. I plan on placing a stainless steel coil in each tank and running chilled...

So at lunch today a truck pulled up and dropped off my fermeneters! I'm pretty excited! 4 showed up but I had to send one back due to damage. 85 gallons a piece!! 5 kegs worth of beer. Double batch 40 gallons into each one. Cost me $1700 for 4 shipped. Shipping was stupid...

So the frame is painted and the kettles have all the tri clovers welded on with equipment attached. Not a huge update, but pics say a lot right?

That kinda kills my frozen line theory as well. It has to be something in the keg then. If oyu can hear gas going in and beer isnt coming out it HAS to be a problem with the dip tube. Your faucet isnt spewing gas when you open it is it? Absolutely nothing is coming out, right? Edit...

Yeah you can totally bleed the pressure and unattach stuff, just make sure to sanitize it before you put it back in and try not to disrupt the keg while it has no pressure on it too much so that the CO2 stays blanketing the beer.

Gotcha. I don't usually secondary. I'm guessing you wont much anymore either once you get this keg thing working :P One other suggestion, which happened to my buddy once, was his line was touching the freezer wall and the LINE froze. Took us a bit to figure that one out.... It was only...

I have ball locks so I'm not overly sure, but maybe swap the connector from your beer line to your co2 line if they are not interchangable? Edit: sorry I need to read my post before I post it instead of after. Fixed.

I would bet you have some gunk clogging the pick up tube. Try realsing the pressure and then running some CO2 through the outlet. It should knock clear any gunk that got stuck in teh tube. Reconnect the gas to teh proper side and try again. Good luck. Edit: you may also want to check...

I have the rig, but you KNOW I'm interested in your fermentation set up. I'd be happy to take the Glacier tanks and cooling set up you have. Shoot me a PM. Or any e-mail. You have both.

You are correct. I have not brought this up yet. I looked at a bunch of industrial zoned places when I had initially thought about just distributing. At that time I saw a lot of 1000 sq ft. places and really that was a TON of space to "just" brew in . I think with the need for room for...

-good -nice. I agree 150ft it is. -Maybe when you have pics and specific question it will be easier to help. So ... cool -idk man. Maybe check out the "ingrediants" on each one and see if there is any difference?

I can't say I find myself in the springs very often. Got a good reason for me to go down there? It's really not all that far.

Thanks! Not yet. I am currently hunting for a good location. I'd say in about a month I would like to have a place ready to rent.