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I just read this entire thread. First of all, awesome can’t wait to make this. Second of all, great ideas guys. Third, any ideas for a cherry lime version.

I would enjoy to know how this turns out

If you have a automation supplier close you can buy a slide in and add it to the din rail

I would really enjoy the recipe for this

Have you thought about digitally controlling temp maybe through a plc or something

no 1/3 of our local is down, work in oregon and north dakota though. looks like i will be travling. on the road again. trust me my swmbo loves the idea.

ya that sucks when you buy tools and only use them once. like the way contractors think tuggers should never leave the shop becuase we can pull 750's by hand right.

What college

291 here

Looks good brother what local

How big can you use it to stabilize temperature during fermentation in the winter

Wyatt earp drink either for every death or every bullet fired be afraid of the montage

Mint chocolate stout, my first christmas drinking homebrew

in between 5-8 degres i would really like to be able to ony lose 1-2 degrees

what can I do for a reliable method of temp control for my mash. I currently mash in a 5 gallon round Rubbermaid cooler. I also have no method of automation on my system as I am new to this hobby of addiction, and my system is kind of ghetto.

So now I am going to build a stir plate but I still have a gift certificate to northern brewer to use any suggestions. The gift certificate is for 75 dollars

I can now do full boils I just have a problem of maintaining temp in my mash tun so that is why I was thinking of a new kettle so I can direct fire my mash to maintain temp

The reason I ask is I am trying to decide what to buy a stir starter or a new kettle or a pump

how much of a difference does making a starter make for the outcome of your beer?

I secondary for clarity reasons. Revy is right about a long primary fermentation for 3 weeks or longer then secondary.