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Unplug the unit. Locate the thermostat. There are 2 leads going to it. Remove them from the thermostat and connect them to eachother. Remove the thermostat and its temp sensor. Install your external controller and temp sensor. Boom. :mug:

Rice hulls are a must. Slight stuck sparge but pretty minor and preventable. pH was not really effected by the pumpkin in this particular brew. Wort tasted awesome. Thanks for the replys.

Any tips on mashing with canned pumpkin and how to adjust grist ratio if needed? Also how does it effect mash pH?

When is the best time to add brown sugar to the boil? Thanks :mug:

What is the best way to use vanilla beans when brewing?

What is the recommended dose for a 5 gallon batch? 4-8oz? Also, when should I add it to the boil? :rockin:

Thanks but this is not the info I am looking for... Im talking about the water profile tool where you calculate what elements to add to the water. Calcium chloride, gypsum, etc...

In Beer Smith's water profile - After I set the batch size and figure out the additions I want to make. Are Beer Smith's calculations for the mash? Or the entire batch of water.

In Beer Smith's water profile - After I set the batch size and figure out the additions I want to make. Are Beer Smith's calculations for the mash? Or the entire batch of water.

Spent the morning researching John Palmer's How to Brew. Getting a grip on this now.

Now that I have my local water profile... What numbers am I shooting for when I am trying to make adjustments to my water? What are the ideal brewing water numbers regarding calcium, magnesium, sulfate, chloride, bicarbonate & sodium??? Thanks

@tophmck Thanks man!

What is the best way to get my local water profile to calculate in beer tools? Stop by the water district and pick up a report?

Ok sounds good. I bought a chest freezer, temp control and thermowells for my carboys. I'm done with the chilled wet tee shirt style :)... Just wanted to make sure nobody has had any bad experiences with a chest freezer chilling to quickly and freezing wort and yeast on the surface. I agree...

Can a chest freezer be used with a temp controller to maintain fermentation temps or is the cooling in a chest freezer to extreme? Thanks :mug:

Added at the end of the boil?

For a 5 gallon all grain sweet stout batch... How much lactose would I use? I was thinking 12-16oz ?

What are the signs that your wort may have been oxidized during sparging?

Is it a bad idea to leave Starsan in the beer lines between batches?

How long should it take for the keg to carbonate when it is NOT forced carbonated and just left to sit at the desired PSI? 2 weeks?