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Yeah, that's the commercial electrician in me. I had some laying around. I'll eventually find something that will disconnect a little easier (and maybe look a little better), but for now it will do just fine.

I like everything that you have, except the enclosure. The electrician in me is cringing. Seeing the cracks in the plastic, I just feel like it's going to fail and you're going to have a major issue. Without researching I'm not sure what the better solution is, but there has to be one.

The Home Depot near me sells 250' of 10-2 (Black, White, Ground) Romex for less than 100 and 50' for less than 50. If you also buy a 30a 2-pole GFCI thats around 100. By the time you buy connectors, staples, you're probably looking at $150-200, depending on if you need more than 50' or not.

I work for a company that does Building Automation Systems (HVAC control, lighting control, etc.). I was able to acquire one of our plant controllers (multi-input/multi-output). I programmed it so that most of the process is automated. I also created a GUI so that I can control the system using...

You have pretty much described my system. I've yet to go all grain yet, but soon. I had never thought about putting a stand in the bottom of the kettle for BIAB. That's a great idea. I currently work for a company that does Building automation (HVAC, Lighting, etc.). So I was able to get one of...

I would give it at least a week in the primary. A lot of people follow the 1-2-3 rule with great success. 1 week in primary, 2 weeks in secondary, 3 weeks bottle conditioning @ 70*. If you have a hydrometer then that is the best way to tell when to bottle, but for most low gravity beers 3 weeks...

You shouldn't say "don't do that" like he's doing something wrong. A lot of people rack into a secondary with great success. I am one of them. Just make sure that everything is sanitized and that you're gentle with the beer as you rack it. I'm not saying that leaving it in the primary is...

Once the siphon is primed and has beer in all of the tubing, as long as you are lower than the bucket you won't have to keep siphoning. Gravity will take care of the rest. I usually only have to pump the siphon once during bottling. Plus the spigot is just another place to harbor bacteria or...

I have used my household dishwasher with nothing but success. It's way easier IMO. I clean them first with a bottle brush and some PBW, then I stick them in the dishwasher with the electric dry setting on and no detergent, then while they're sanitizing I do any other things that I need to do to...

I just run my bottles through the dishwasher w/o detergent and with the heat on. Sanitizes them and they come out dry.

Yeah, leave that stuff alone. It is very bitter and can contribute off flavors if you mix it back in.

Possible (albeit slight risk) of oxidation, cloudy beer. The better explanation would be I can't think of any positive effects. The yeast don't completely die out unless you pasteurize or a long period of time passes any way. So The yeast will take care of all the fermentable sugars...

No, not at all. Those yeast aren't going to wake back up unless you add more sugar. They have their own ecosystem. When the amount of food decreases and can't support the entire population they start "dying" off. I wouldn't shake it, there are too many other adverse effects to doing that. I...

Sounds normal, except usually you don't want your fermenter in that warm of an area.

My question is why would you want to shake it?

I saw somebody post the 1-2-3 rule, I have used it, and it hasn't failed yet. 1, leave it in the primary for at least 1 week. 2, rack into secondary and leave it for 2 weeks. 3, bottle and condition for three weeks (this one you can do in as little as 1 week, but the longer it conditions...

Just like many other things, you can spend as much or as little as you want. I was able to build my kegerator for just over 200 (which I didn't actually spend, because a lot of the parts were given to me as gifts for christmas), you just have to be patient and be able to find good deals on the...

This can be offset by bottling before putting into keg. For recipes that call for 3/4C of priming sugar, you can use 3Tbsp in 1/4C water to make priming syrup and then pull 144 oz (a 12 pack, which is about 1/4 of the beer produced in a 5 gal brew.) of beer into priming syrup and bottle.

You basically just put the beer into the keg after fermentation and as quickly as a day later, you have carbonated beer. No capping, no priming, and most importantly, no bottle washing.

You need to siphon. The problem with dumping, especially through a filter or strainer, is the risk of oxidation.