Recent content by StoneFan

Finer crush ;)

Yeah.....that grain barely looks cracked. From what it looks like.....your temps and methods described wouldn't have had a 20 pt impact on your OG

I agree.....except that I fly sparge......so just dumping a pitcher at a time isn't really the same. That and I use my HLT to flush out my counterflow with boiling water before use as well. So it is multi functional

Hop and break material

Sorry....just realized you asked for plans. Kinda varies on your burner and kettle heights though....especially when it's all gravity feed

Here's my set up

Super Session Beer FTW?!

Are you slammin' the valve wide open when you turn it on? Might be compacting the grain bed Also....how fine is your crush?

Build your own stand out of T-slot. Basically the same stuff that the top tier is made out of. Probably won't be under 100......but it will be a lot better than 500 :)

I brewed a beer adding cherries I took a reading before I added the cherries A reading right after adding cherries Then a FG. I added % from OG to before cherries to my % gained after the cherries I came out with just under 8% I had an analysis done by Stone and it came out to 7.77% That is...

There aren't any shut off valves under your sink?? Typically right when the copper exits the wall there is a valve and then the supply line to the fixture Edit: As far as getting all the right sizes......Turn the water off. Cut where you want to cut and install your stuff. Measure or take old...

What part of town do you live in? I definitely don't mind driving out to BLAH......but I'm in east county

So I stopped by radio shack today and picked up this guy: http://www.radioshack.com/product/index.jsp?productId=3012598 I got it to turn off and on by the push button......but I don't have any control over speed I wired it up basically like a regular pot. The two tabs on top didn't do...

I just entered into this today.... My first competition..... I have no freakin' idea what to expect Hope that helps :D

Absolutely....... There's always something new to try....and always a way to perfect your technique, recipe....etc.