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That's good to know. I am still not comfortable with the heat. I think I am going to install 6 AWG wire and a 50 amp breaker from the shed panel feeding the 30 amp GFCI panel.

Thanks, I torqued the screws when I installed the breaker as tight as I could. The conductive paste is a good idea.

Just moved into to a new house and upgraded the main panel to 200 amp service from 150. Took the old breaker panel and installed it in my brew shed as a sub panel with 60 amp service. The old panel is a square D in good shape. I ran a small sub panel off the shed panel and installed a...

I did pull my gas grill up to an above ground pool I had and cooked dinner while soaking in the pool. Thanks for the info. I just confirmed that the line from the street to the meter is 200 amp, so I am upgrading to 2/0 legs coming into the panel and installing a 200 amp panel with extra room...

Oh wait, everything is based from 240 volt load. Have to go back and do more math.

Buying a new house and completed the home inspection today. Need some advice on upgrading the electrical service to add electric brewing. The service panel is tiny and completely full. The main breaker is 150 amps and the legs coming in from the meter look like 1/0 (no markings). I wish I...

I would go much finer if BIAB. The pic looks very chunky. Go for a corn meal consistency with lots of flour. Your OG will go way up.

Started a thread asking the same question on Saturday about using Star San for corona virus. At least you got some lively discussion. Everyone said to use bleach right away and killed the conversation.

COVID-19 is classified as an enveloped virus similar to influenza A and B. Which means, that when on surfaces, the virus is protected by a protein layer. CDC and many other organizations are making assumptions that typical disinfectants and sanitizers that kill influenza will also kill...

Lysol, Clorox, pine sol, I get it. But that’s not what I am talking about. It’s like if I had a question about electric brewing and the answer was, just use propane because electric components are too expensive. It’s way off point.

That's one way to spoil the conversation. Obviously I wasn't talking about bleach since very few brewers use it. This is a brewing forum about items we use for brewing. Turpentine, gasoline and fire are great disinfectants also, but that's not what this was about......

All my water comes from an RO system. I usually add salts to the strike water based on strike volume before adding the grist. I hold off on adding salts to the sparge water to keep PH a little low. Then add the sparge water volume salts to the boil (before it warms up to boil) after sparging...

I know this subject has been discussed before. Thought with the current health issues going around. Why not discuss how well or at all if food grade sanitizers wipe out virus and bacteria cells on surfaces. There is some info online about surface sanitizers such as Star San and Iodophor...

Thanks, I will look for some strong poly thread.

My bag is starting to open up on the bottom seam. Lasted about 10 brew sessions so far. What type of thread should be used to patch it up? Was thinking about using fishing string but concerned about chemicals leaching at mash temps.

You didn't heat the water up with the gelatin. That's why you had clumps. Next time, do what Rob posted and heat it up in the microwave and dump it in warm with the keg cooled to fridge temps.

Do you have a method to transfer the wort into the Keg while its in the fridge? Lifting into the fridge full would be a PITA.

Notty is best around 61-62F IMO. Anything above 65 and it throws fusels and peach esters. At 67 it will finish very quick. Standby for an aggressive ferm. I use Notty for just about all my brews and have gone down to 57F. You can fool someone into thinking your ale is a lager below 60...

It has cleared a little after pulling about 6 pints from the keg. Maybe it takes a few days to settle out. I am going to add the maltodextrin to the second keg tomorrow and let it sit for about a week and see how it turns out.

Brewed a golden ale about 6 weeks ago. Let it carb in keg for about 3 weeks. Fined it with gelatin after 2 days cold crashing in keg. Beer came out crystal clear but must have missed my mash temp because it was super thin. More like a brut and lacking any mouth feel. Too watery for my...