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What is the length of the element?

In

Is the heating element stainless?

More beer. Com gift cards more fermentation buckets, swing top bottles for Belgium beers.

Pm regarding mash tun

Received, thank you!

Thanks man

Nothing yet

There is an update in the first post from last night. Sounds like shipping is starting today.

Pmed

That's why I was leaning towards a steam beer yeast lagering at higher Temps. How's the rest of the recipe look?

probably WLP810 San Francisco Lager Yeast or maybe us-05 not sure... open to suggestions

Thoughts? SRM: 39.8 SRM IBU: 40.9 IBUs OG: 1.081 SG FG: 1.025 SG Batch: 5.0 gal Grist: 4 lbs Rice Hulls (Briess) (0.0 SRM) 16.3 % 18 lbs Wheat - White Malt (Briess) (2.3 SRM) 73.5 % 1 lb 4.0 oz Caramel Wheat Malt (46.0...

this please:

in like flyn

I reached out to the actual original creators of the recipe via Facebook and LinkedIn and received no reply. The information for the recipe or taken from stone literature on the bottle, and on the stone blog.

brain fart 45ibu not 35

I didn't follow it to the letter, but I did do decoctions primarily because my initial strike water was not hot enough. My higher temp step was longer than 20m probably for 30-40m. I also found that my thermometer was off by 4degrees, I just replaced it :mug: which should help. If...

Mashed @ 154 FG was 1.024 ish. The aim is a 9.0 ABV 35 IBU and 40+ SRM PS regarding the honey malt: cutting the honey malt to 1lb would be a 50% reduction from the original attempt, I plan on stepping it down slowly so i dont have to over correct.

I have a fermentation freezer, had it set at 67 for the whole fermentation. I moved to secondary @ 7 days and waited another 14 before bottling. Conditioned the bottles for 14-21 days.