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I've gotten a new brew-pot, a Blichmann 10 gallon with false bottom and built-in thermometer, and I'm struggling with mash temperatures. When I try to raise the temperature from, say, 122 to 130 the thermometer (even though fully immersed in the grist) will stay at around 122 as I stir, and then...

Did a single infusion mash for an Irish Stout all grain five days ago. The fermentation has seemed very slow. OG was 1.042, and it's now 1.022, with no apparent yeast activity any more. The bucket has been at about 65 - 70 degrees the whole time. Should I worry, toss it, or be patient...

I brewed an all grain Watney's Cream Stout clone with OG of 1.040 (which was lower than the 1.047 predicted). It's had enough time to ferment fully, but it's very sweet, and the FG is 1.028 (above the expected 1.012). I did include 10 oz of maltodextrine, as the recipe called for, in this 5...

Does anyone know a source in Maine for pin lock corny kegs? I need two to four more, but would love to avoid the shipping costs from wherever. Or does it make more sense to switch over to ball locks? Seems like a lot of trouble. Ideas? Thanks, Raptor