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Thank you. I will order up some thermal paste, and figure out how to cut the hole.

It has been a while, but after nearly a year I am finally getting around to putting the pieces to this puzzle together. I am drilling out the control panel, and need some input on the contactor. I have a solid state contactor and the associated heat sink, do I need to cut the box so that the...

If I hear snapping coming from that keg.... Ok, sounds good. Ordered a pack. Hopefully get this beer moving along again.

How does this interact with any yeast currently in the beer that will "wake up" when primed?

Due to time constraints I have been sitting on a Saison in a carboy for 2 months, my original plan was the bottle and carb with DME/corn-sugar, but was thinking in the interest of saving time, just dump it in the keg, and add DME/corn-sugar, let it carb up and then either serve from keg, or...

The sanitation thing is funny, people bug out about it. I am of the opinion that anything preboil is not an issue, only post boil, and even then, most things cant survive the alcohol the yeast puts out...that's partially why beer was drunk not water. Some guys freak out.. you need to boil your...

I used to vorlauf about 1/2 a gallon (2 - 1qt measuring cups), but along the way i acquired a Brew Bag, I guess technically its a BIAB...bag, and use that to line my MT (round cooler), on top of a false bottom. The mesh is so fine, just about nothing makes it thought, and it doesn't get clogged...

I am in the middle of a very similar purchase/build right now.... take a look at the ebrewsupply 20amp 120v rims DIY for ease of sourcing some of the small parts. http://www.ebrewsupply.com/1-pid-20a-120v-rims-kit/. You will still need to source a PID, enclosure, and power inlet and outlets...

I went with the Auber Ins one listed on Amazon 10x8x8, Mostly because it came with the heat sink, precut out, and the 1/16th din cut out. I was not looking forward to cutting the square hole in the steel box. It also had the internal raised panel for mounting equipment to. But I am at about...

Bottling was my original plan, and I may still stick with that. Leaving it in the primary will give me more time to clean my bottles, especially since I haven't bottled since I got the kegs.

This is exactly where I am, and the beer is about 2 weeks old now, will be back to look at it again tomorrow, will recheck the gravity. So after this discussion, I think i will leave it in the fermenter for a while, at least another week. But now this leads to at least two more questions then...

Thanks for all the advice.

I'll leave it a while longer then, my initial plan was the bottle condition, but I'll hold off on that and decide later, maybe just keg it and store it a while.

it was yeast bay saison 2, with a starter so i dont believe under pitching was a problem. I held it at about 70 for the first couple of days then up to 75.

its got the fusel flavor, but perhaps ill rack it to secondary and off yhe yeast/trub and let is sit another week and check it again. I was hoping for a flavor to help counter the excessively hot feeling. Its fermented at the yeast manufacturers recommended mid 70s maybe its too warm

I have a slight problem, I overshot my target OG by quite a few points, (i was under my estimate initially and tried to correct with boil off and way over shot) and the little yeast bastards have gone and done their job way too well and got down to the a nice low gravity. now the beer is very...

I am going to have a bulkhead welded into my boil pot, but I do not know how far from the bottom to put this, clearly it needs to be low, but is there any convention that is being used so that false bottoms, etc can be used if desired.

A pretty straight forward questions, which grade of stainless is everybody using for their piping needs, 304 or 316? or does it matter?

Hoppy, I'm also on Long Island, out in the Shirley area. SCWA report seems pretty good, overall, only minor adjustments with gypsum and lactic acid.

Thank you. I think I have some of those.