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Try a 1/2" drill with more power.

Hey just a quick review, got this when it was promoted with 20% off. It's a nice mill... I've worked in a Homebrew store, brewed forever, and am familiar with other products... Even owned a few other mills. The adjustment on crush is quick, the mill will do fine crushes without trouble or...

sounds great... for quick as possible starts add starter in actively fermenting state at the same temp as wort. Stepping up starter by adding more wort at around 1.025 SG. Easy to make a few gallons of wort, bottle, and keep in the fridge so the hastle of creating the wort is only once in...

Are most things twice as expensive over there? Curious any idea why?

ferment at 57 and use a strain like german ale or california (steam beer yeast) ale... they will do great...

Curious, after dumping out a couple ounces of dry hop out of several batches, if anyone has tried to salvage this seeming waste by brewing that day and using them for that batch--- There seems to be quite a bit of aroma left and I assume bittering potential is only mildly effected if at...

no co2 when tig welding...

something like this... http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_200309205_200309205 Also those are not poor welds-- If the welder used a tig machine, he was a little hot, but structually they are fine... Just clean them up with the a wheel like above and you love 'em.

Should have been tig welded and burn through could have been non existant... Back gassing if possible is totally not necessary... The only way to have a perfect weld would be to weld from the inside, which would be tricky but possible... Use a angle grinder with a layered type sand paper...

why are fridges and freezers expensive in italy?

sorry wrong post

immerse the probe in gel from an ice pack and set the differential to +/- 1... that will give you greater control and keep the freezer from cycling when open the door... Better yet immerse the probe into your fermenter, for more accurate control...

waste of time aerating dry yeast... no need... rehydrate yeast at 85 to 95F in water. resist the urge to stir for about 15 minute-- once its no longer dry. dido on the racking too early part too...

It's homebrew dude... Haven't we all read something about relaxing, not worrying, and having a homebrew...

More then likely you are having procedural problems, there is also a less likely chance the yeast was treated poorly before you recieved, or the malt extract was very high in dextrins.... but no matter what the cause--- The chances of Wyeast or White labs or Brek tek or whoomever producing...

Are they growing up something that gets hotter the outside temperature? I had the bright idea to have hops grow up black iron rods-- b/c the rods were 10 feet tall and frees-- but they attracted so much heat you could fry an egg on them and they burnt the living daylights out of vines... Had to...

Hold whatever you are mashing at 157 degrees and add... Totally not necessary if using any amount of base malt so far as flaked ingredients make up less then 30% of the total grain bill. It will do nothing in a fermenter as it is just a source of alpha amylase (unless you ferment at 157F)...