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You will start to have issues using the stove at any higher volumes. As for kettle price sometimes you get what you pay for and sometimes you don't. I personally wish I had gone with brewer's hardware kettles but if I was you looking to keep to 5 gallon batches then a 10 gallon bayou classic pot...

In like sin

c'mon big winner!!

BEYAAAAAA! I'm in!

sweet baby jesus......it's sooooo PRETTY:pipe:

I did my first batch pen and paper, upgraded to iBrewmaster for a few batches and then upgraded again to BeerSmith. I have it on my iPhone as well and I can view/edit recipes and share vie their cloud server with other people and get their opinion. I think that it is easier to actually design...

<iframe width="560" height="315" src="//www.youtube.com/embed/awxN31dthFY" frameborder="0" allowfullscreen></iframe> My EOD team video for this deployment. Looking forward to getting home and making some beer!

that is freakin awesome!:rockin:

I recently read a yeast book written by the guy who operates white labs. Unfortunately I sent the book home already (as I am in Afghanistan) so I can't directly quote it but I am fairly certain that when I get home ill be able to quickly find the reference for you

a couple questions. 1. Are you using a beer software or doing lang math to figure your ABV? 2. After you transferred was there still airlock activity? If it was my batch I would allow it to sit for a while longer and see where the FG goes. If all activity has stopped than you can attempt to...

you gotta also be careful when cold crashing too quickly because if you shock the yeast too much it can release esters that you may not want in your beer. Personally no more than 3 degrees per day is what I would recommend

looks badass....I'm thinking of making my own now. SUBRSCRIBED!

+1

I was assuming a stir plate was in the works somewhere in this...good point though, if no stir plate then 4L is needed..thanks for the save

most people seem to just be scared of anything that isn't a yellow fizzy watery beverage....we must EDUCATE! ha:ban:

if that is the case and the yeast was new you would need about a 2l starter so I would do a second stage. You SHOULD be fine pitching what you have though.

would it be safe to assume that you used a 100 billion cell pack, liquid type yeast?

it would depend a lot on the projected OG and the volume of wort you are going to be fermenting. If you shoot me the details I am more than willing to do the calculations for you.

Check out my research I have been doing on my thread and if you have any input let me know: https://www.homebrewtalk.com/f51/gas-fired-rims-build-420243/

I get home sometime (hopefully) early august and I am putting a RIMS system together as well. I'm gonna keep an eye on yours and see what happens! :mug: