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I would love to try this. My old one has two probes but they are wired and can be a problem at times when using the smoker. Count me in.

I’d be interested in trying this out.

Schlitz was the one and only beer I couldn't finish. Had one on tap long time ago in a bar in Chicago. Couldn't finish it. Maybe it was a bad barrel but I have never wanted to give it a second chance.

This sounds like something I could really use. I'd love to try it out!

I think it looks good. I buy from Ritebrew but I don't have them mill it. I mill my own grain for BIAB and it looks like what you posted.

I think it is best to hand wash the logo glasses also. I bought a few glasses at a tavern I used to go to long ago. One side had Miller Lite on it and the opposite side had a football player on it. After a few runs through the dishwasher the beer logo was still there but the football player was...

Good point. I wonder if rinse aids in the dishwasher could have anything to do with it.

Unless you have very deep pockets or provide something unique it is going to be very hard to survive as a business. I remember when Walmart started. They came into an area and could sell cheaper because they had the strength to buy in large lots and demand a better price from the venders. Many...

Beautiful piece of equipment. Would love to see it someday. I’ve been reading a book, “ Modern Lager Beer”, and they talk about Coolships a bit. In modern use of Coolships they don’t let the wort cool below the 140s so they can avoid outside bugs. Then they finish cooling with other methods...

I agree you should call the water utility and get the hardness as Buckeye_Hydro said. And also get a home water hardness test kit and test the water at the bib, just to verify. If the water to the bib is coming straight from the main then you can get a true hardness reading. There are plenty...

The units are ppm. Sorry I left that out. It did say ppm on posters report, but the formatting maybe didn't make it clear.

Looking at your water report which looks like a Ward labs report, yours says "Total Hardness, CaCO3 14". My Ward labs report says "Total Hardness, CaCO3 457". My water is very hard. Do you see why I am saying that I don't think you need a softener? Just my opinion. The RO system will help the...

I don’t see where you would need a salt type softener. I agree with needing an RO unit for your beer. As for the water coming into your house from your water supply, I would look for help from an expert in your area for advice on treating your water for household use. The RO system made all the...

Are the water test results you have from water that has gone through the softener or water before the softener?

I was looking at Farmhouse Brewing and they used the hop packs also. I emailed them and asked what they were and to my surprise they wrote back and let me know what hops they used. Pleasant surprise.

I agree 100%. If they do show out of stock then just make up an order of what ever was in the recipe. I just went to their site and the Blue Moon was out of stock, but they give kit instructions stating all the ingredients. 🤷‍♀️

Definitely would not want the water level too low when pressure cooking so you don’t ruin the food. When pressure canning the jars are not submerged because the lid seals can be damaged. And yes it is definitely a safety issue with pressure canners to not let the water get too low. When...

You are not wrong. What I’m saying is pressure canning doesn’t doesn’t require the jars to be submerged. Anyway all the pressure canning instructions I have read state to use a few inches of water. If there is a pressure canner instruction set that says to completely submerge the jars then I...

That is for water bath canning. Not pressure canning. Jars are fully submerged when you water bath can and the temperature only gets as high as the boiling water. Pressure canning uses a few inches of water in the pot and the jars sit on a rack above the water. Steam under pressure gives you the...

My experience with pressure canners is they use steam and pressure to get to the higher temps. You mentioned "It involves a submerged water bath". I believe pressure canners just use a few inches of water and the jars are not submerged.