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So maybe I misread this but you wanted to mash at 152, but your strike temp was also 152 correct? If so I think it makes sense that your mash temp dropped to 140's and struggled to catch up. Your burner had to heat 15 gallons of strike water, 47 lbs of grain, and lets say 15 gallons of water in...

I think when I build a new rig I want to take this approach as well. With my all electric rig I struggle with power requirements, and am so reliant on location of it. Looks great so far! I have looked at both the rims and kettles from Brewers Hardware and really liked them. They work well?

That is some good information, thanks. Mine is a yellow Shock Shield manual reset model. It looks exactly like this one here, but 25ft version. http://www.trci.net/products/shock-shield/cord-sets/in-line-cords-mechanical-locking And if this is the same as mine which I would guess it is, looks...

After posting this I of course find this one, but still want to confirm the going rate: http://www.zorotools.com/g/00084069/k-G4013606?utm_source=google_shopping&utm_medium=cpc&utm_campaign=Google_Shopping_Feed&kpid=G4013606&gclid=COfwm5Knh74CFcJqfgodZn8AMg

I have a 25ft 30A/240V Inline GFCI from a previous ebrewing system. It worked great for the brewer like myself that moves often. My question is if these are still used on the current systems? Seems like most people use Spa panels or just GFCI breakers. I was trying to find them online to see...

I have 3 sets of bottling equipment. One for Sach, one for Brett, and one for sours. While people can argue they have a good enough cleaning regiment, which they very well could have, I dont see it being a big deal to play it safe. In reality this is the cheap side of brewing anyways. For not...

I have an electric herms and time is def not improved, if anything my brew days are actually longer. The system does not improve quality of the brew, I can make great beer with it, but can also make awful beer. While effort might be improved slightly, most noticeably as previously mentioned in...

Awesome! I see some are lambic, will the new ones be as well?

This doesn't really answer your question either, but is interesting. Moving toward just using Pedio and Brett in the barrels. Although It seems Lacto is still present, just not pitched anymore. Part way down they talk about it...

As I would expect most people to suggest. Wild Brews. http://www.amazon.com/dp/0937381861/?tag=skimlinks_replacement-20

This is a long but beneficial thread on Trois. https://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/index3.html Check me on this but I believe it is suggested around 7 days like you said for the starter. Also If I remember correctly I listened to Chad Yakobson talk on the Sunday...

Like Yooper says recirculating the HLT water can make a huge difference. But I think you can also get around that depending on how your process for mashing in works. I only have 1 pump so I only recirc the mash, and at times I wish I had 2, but I have manged. I think the main focus for me is...

A little more information would be beneficial for people to help. What kind of controller are you using? What is the diameter of the coil and the overall length? Where are you measuring the temperature for the controller? Was your process for autotune the same as a normal mash but with out the...

I had it a week or so ago for the first time, and agree, I thought it was very good as well. Hopefully someone has a good recipe for it. Although I would think that the specific bug blend they use is the most important part. Since I don't think anything else could create that sweet, juicy...

That is a great idea! I will definitely give that a try. Thanks for the good advice guys.

Both of these seems like good ideas. It is true that we are not sure if it will actually leak, but also don't want to take any chances when we fill it back up. We also have been discussing trying to seal it from the outside. Seems like it should work just the same. And it cant hurt to try that...

Two other people and I have a 60 gallon wine barrel that has been filled with flanders red for almost 1.5 years now. We sampled it the other day and decided it is ready to bottle whenever we can find time. Our only concern is that when we did the last tasting we noticed that the top few staves...

Actually surprisingly its pretty easy. The wax is thin enough that you can still get your bottle opener over it. Would suck if you couldn't haha

First label for my Flanders Red. The girl made them for me and did a far better job then I ever could of!

nice!