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Cool, thanks for the quick reply. After I posted, I did see on the Auber page that they recommend wiring it like that for 110 systems. Looks like that's the route I'll go.

Thanks for all the great responses, guys, I appreciate it. Starting to get a little over my head, but I'm trying to learn.

I'm going to be doing an upgrade of my control box soon and have a question. Currently, I'm limited to two 110v lines (rental home with no 220v outlet/breaker), so my setup is two 1500w elements, each on a separate line. There are a few thing I want to do differently, such as replacing my...

Awesome, thanks for the feedback, guys. I guess I'll go with BW and measure as I go. I don't trust my cheap pH meter any farther than I can throw it, but it's better than nothing.

I really didn't want to start another BW vs BF thread, but I can't find my answer using search. With only base and crystal malts, the differences are within 0.05 of each other. My problem is whenever I start adding roasted malts to my grain bill, the two start giving me drastically different...

I added it right at packaging. Poured the vodka/vanilla/spice mix into the keg, then racked from the fermenter on top of it. Came out great.

Yeah, sorry took me a few days to respond. As others have said, the vokda will have minimal/no effect on the flavor. And for me, 1 bean was the sweet spot, but feel free to go for 2 if you really like a strong vanilla flavor.

I just changed up how I do my pumpkin ales this year, and it has worked out fantastic. I made a vanilla extract with 1/2 cup vodka and 1 bean split, scraped and chopped. I let it sit for a few weeks, so obviously if you need it now, you can skip this part and just use straight vodka and maybe...

Yeah, I have a keezer, too. Just wondering about the spelling. Keezer vs Kezzer. What are you going to fill the hole on the freezer door with? I'm thinking of eventually switching from my keezer to a converted an upright instead. Love the idea of the 2-in-1, though. Have you figured out...

That's awesome, makes me want to get a 3D printer. But... "kezzer"?

If you use chalk, make sure you dissolve it in carbonated water first, only real way to make sure it fully dissolves

I get RO water the same way. As for the adjustments, it depends on what you're making, for a double IPA, I'd go with the "yellow dry" profile from the Bru'n Water spreadsheet. I then add that as a water profile on Beersmith. Then, using the water profile tool, it'll automatically come up with...

After building my water from 100% RO, and adding all the salts for whatever profile I'm looking for, I'll add a few oz of acidulated malt to my grain bill to bring the pH down where I want it. I use a combination of Bru'n Water and Brewers Friend, and they're usually within about 0.03 pH of...

A lot of places say to add whirlfloc at 15 min, but anything past 10 minutes actually denatures the active ingredients. Also, for 5 gallon batches, anything over 1/2 tablet doesn't help anymore. I use 1/2 tablet at 5 minutes, and get a ton of coagulation that drops out. And if all that stuff...

I've used the brew bag since I started BIAB, the handles are what made my decision. I did the same thing, just using a pulley and attaching it straight to the loops. I've since started using a steamer basket drop in with my Bayou, and now the handles don't really offer any advantage. Plus the...

Yep, both been addressed. The general consensus is to NOT throw the rum in with the oak. Also, 4oz is actually perfect for this beer. The rum takes the harsh edge off of it, which is why you don't put it in, too. If you taste the rum after the soak, it's like sucking on a board. Also, I...

Wow, the 2 packs of Notty I pitched last weekend have already chewed this thing down from 1.087 to 1.011. That's like 87% attenuation! Little more than I was expecting, hopefully it's not too dry and boozy at 10-10.5%...

Just brewed this for the second time. I did the extract version the first time, but still got pretty bad efficiency (still dialing in my eBIAB system). I did the AG version today, only differences being 24 oz pineapple and 2 sticks of cinnamon. I maxed out my 11 gallon pot, even after pulling...

Just put mine in the fermenter a few minutes ago. Went by the original AG recipe exactly with 7# 2-row and Denny's, except my LHBS didn't have plain chocolate malt, only pale and dark, so I did 0.5 pale and 0.25 dark, which kinda matches the L of the original. And I managed to get 80%...

I had the same thing with my Bayou 44-qt. after a batch or 2. I ended up soaking overnight in PBW and using steel wool to lightly remove all of it. No issues since.