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I have both 2.5 and 5 gallon torpedos. While the 2.5 size and stacking is nice, id agree with Gruel in that i usually will just short fill a 5 gallon. If you have the space its always good to have the option for 5 gal batch down the road.

Thanks for the input. I have since moved the thermometer and pressure gauge to the front and changed the order of returns. I thought i was in first in last out before but after looking at it more, reading that link, and the pro chiller website i think i had it backwards. I marked the new photo...

Sanity check before I move any further... Does anyone see any glaring issues with this dry fit? Cooling liquid in is all the way to the left. (Coming from an AC diy glycol chiller.) The two t’s on the bottom would be for pressure and temp gauge. TIA

such as?

yeah im looking at the brewhardware one or opening up my keggle hole a bit more to accept the new spike one. If you wouldn't mind @GParkins i posted a thread maybe 4 down from this in automated about what i've been thinking. its super rudimentary but i'd love to hear some criticism on it.

yeah i feel the garage is too far gone down the woodshop path to save. i'm currently trying to figure out how to relocate the brewing inside.

@Jayjay1976 https://www.homebrewtalk.com/threads/new-brucontrol-build.637406/

? bbq sauce? im partial to kansas city or carolina style if im using any See... my garage is my brewery which also is my woodshop and my chevelle is a VW...so i totally get where you are coming from

cant wait to see that happen! your build thread was a great read.

I'm finally getting the hang of my smokey mountain. I just started toying around with RasPi and sensors so that had me thinking of the smoker possibilities. Any online resources you'd recommend for building one?

I want to try this again soon. last time i did a pork butt and it turned out overly smokey as if i had white smoke the whole time or something. If i had to guess i must have screwed up the smoking part first and then the circulation intensified the off flavors? Have any pointers on the brisket?

Broke in the new pizza stone. Pesto, pulled mozzarella, oven dried tomato, red onion on one Plain cheese for the other

In the actual cooking process i totally agree. If you use the seal for long term storage or retherm at a later date, that's when it gets sketchy to have any in the bag. One of the best parts of sous vide cooking is storage under pressure.

yeah no doubt it works with some floating but it’s not ideal. Getting a good vacuum on the bags helps too. Even if I’m cooking at home I’ll use the chamber sealer at work to seal my bags. I usually use a stainless steel resting rack grate on top of the bags. It’s enough to keep them submerged...

Yeah that was my first thought (mash tun) but the amount of water needed would presumably be doubled. Sous vide is an amazing tool. Good luck with the tests.

You don’t want any air in the bags. They need to be submerged. Doing it with a basket would be ideal.

I see no reason why it wouldn’t work as long as the bags aren’t on the element and there is some water circulation happening.

Hello all, Wasn't sure if this should go in Electric or Automated brewing but i figured with the Pi this was a safe bet. I was hoping i could get some feedback and a couple questions answered about a control panel i've been designing for use with Craftbeerpi...probably. (If i understand...

Thanks for the feedback. The only reason I didn't want to ship is because i'm unsure how to go about it with something like this. If anyone were willing to pay for, and walk me through the process i will ship.

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