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I also agree that the coil needs permanently spaced. I think day_trippers wire job looks well done and probably make cleaning access better, I still think I wouldn't want the nooks and crannies around those wires if it were me. I have ordered a custom coil from www.stainlessbrewing.com ( I see...

No offense meant.

Yes reading through the meniscus gives you a higher calorie beer> LOL.:bigmug:

Yeah, I'm gonna rock the boat here. I read at the top of the meniscus. For starters it is the only place you can clearly see the level without looking through wort (sometimes jet black wort) to see a mark that you have to imaging being level with the wort outside the meniscus. On a dark stout...

Links to the filter housing and filters you use if you would be so kind.

57 foot of copper cooling surface area. Lost 3 foot in a kink( was supposed to be 60 foot ) so I had to go with a larger diameter circle to keep from kinking. Granted this was built for my 100 gallon kettles but I've been using it for years on my 20 gallon kettles. Built for under $300. Cools...

EZBOIL is just that easy! I would never consider any other controller.

At what stage did you add the freeze dried strawberries and 1-10 rating for level of strawberry flavor did you get for only 8 ounces?

Yes this guy is introducing oxygen after he tried to remove it. Even if you do as I mentioned in post 23 there is always going to be a slight oxygen pick up if your just dumping in.

I usually wait until I feel the head space is purged with CO2 (and yours would be by now) then swirl the fermenter to get the fruit moving so the yeast can easily get down in to the bottom. It can take off with a vigorous fermentation( although mine is always in primary where more yeast is...

Ambient temp of 76 seems really high. What yeast are you using?

Your fermentation is going to take right off again when the beer gets into your strawberries assuming your keeping it at fermentation temp. It should finish no problem. Hopefully you report back after everything is done.

That is why I use 40 amp in the first place hoping not to burn up a 25 amp pulling 25 amps with my element all the time but burned one up anyway. I think they have a life span of a million or couple million on off cycles. Probably adds up pretty quick when you see how often the element light...

Yep. A few years back. I can't remember the exact symptoms but vaguely remember smelling burnt electronics. Maybe heard a slight sizzling sound. It was swollen up and obviously bad. I had extra ssr's on hand so I used my other controller to finish the mash while I fixed the bad part on my first...

Yes this would work but like others have said you might want to modify it. How ever if you are not very DIY electric savvy then there will be extra expense for buying the cord and ends to plug it in and having to pay some one to put it together and install a GFCI 220 spa panel/ or breaker and...

Thanks. I appreciate it.:mug:

Thanks! I have bookmarked both sites. Do you have a particular artist you use that charges the $10-$20 or just use random artists each time?

Do you use a particular software for designing the cans? Do you use a particular software for designing the cans? Ordering blank stickers from Amazon and printing? How do they hold up to getting wet in a cooler per say?

All depends on the fruit. I always puree it fresh or frozen to get every nook and cranny worth of flavor out of it. Extended time on the beer also helps. I always add as primary fermentation starts to dwindle down. If you buy pre pureed it's any body's guess if its watered down or was ripe at...

I agree with that. Mango might be the exception that you can get away with less than a pound per gallon. Its flavor seems to make it through fermentation pretty well.