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No worries. At this point I'm leaning towards the Anvil. The main features currently swaying me that way are the flexibility of dual-voltage and it being double-walled. I just brewed a double batch last weekend on my current setup, so I'm not in too big of a hurry on this. I'll probably mull it...

Actually, it looks like this is exactly what they're done in the "V10" version. I guess I just need to make sure this is the one I buy: https://www.blichmannengineering.com/pub/media/wysiwyg/UpdatedManuals/ANV-Foundry_V10.pdf

I watched a YouTube video on Short Circuited Brewers where he made a 220 to 110 adapter to avoid having to cut the cord on the Anvil. I'd go that route if I get an Anvil. The biggest downside I see is the risk of someone plugging something else into the 110V side of the adapter while it's...

Does the 10.5 have the same diameter and same amount of dead space in the bottom below the basket, compared to the 6.5? Looking at photos it appears that the 10.5 is just taller. I'm considering the 10.5, but other than it just being deeper, would brewing smaller batches on the 10.5 be any more...

Derp, I missed that initially when I was looking around there. I was looking under "Accessories", but the individual parts are under "Replacement Parts".

I hadn't seen the Braumeister before, looks impressive but likely out of my price range. I'll start keeping eye out in the used market just in case the right deal comes along. Thanks!

Great to know! I'm curious if there's a way to aquire the screen and bent metal tube that goes through the lid without buying the whole recirc kit (since I don't need the pump and tubing)?

Understood. I wasn't necessarily expecting any one person to have extensive experience with all relevant units, just mostly looking for input about some of the nuances that come to light with experience, favorite features, and annoyances. I realized mash and boil times are pretty well fixed...

Thank you for this! Great point about re-using pumps I have. My only concern with that would be if that means more setup/tear-down compared to a unit with an integrated pump. I also wasn't ware that the Foundry is double-walled, great information! The additional flexiblity of 120/220V switching...

Since having kids (I now have three littles), my time to brew has become extremely limited. My setup is a two burner/tier rig I cobbled together with a couple pumps for all-grain batches. Brew days, including setup and cleanup take a solid 6 hours or so, which rarely have any more. I'm looking...

Did you ever brew this? How did it turn out? I'm curious how Hallertau and Nottingham played together. I'm toying with trying them together in an ale.

Earlier this spring I brewed a big doppelbock (OG 1.102). I started with Norther Brewer's doppelbock extract kit and added some extra DME and some light brown sugar to up the gravity. Right before it I brewed a Bavarian Dunkel and repitched some slurry (about 400 ml) from that into the...

It's been quite a while since I've had one, but most everyone that tried it really liked it. Considering it was one of my first few brews, I was very pleased. Even some people that don't typically drink dark beers enjoyed it. Below are my more detailed brew notes (formatting was lost during the...

This thread inspired me to try something like this. I don't do all-grain yet, but I used Norther Brewer's Speckled Heifer Cream Ale partial mash kit (I did BIAB) and added jalapenos as described in the above recipe. I just used 2 in the boil (I used the whole pepper, including seeds and all) and...

I have not kegged this before, but I'm sure that would be just fine. However, I would age it on oak in secondary for a few months, then keg within a few weeks of when you want to serve it.

Do you roast and soak all of the pepper the day before brewing, then leave half there until time to add them to secondary, or do your roast/soak again the day before secondary?

Lol, the "bubbles per minute" table would be nice! I do have a hydrometer, I just generally only use it right before pitching and when packaging. Due to a combination of fear of contamination and laziness I rarely take gravity readings during fermentation.

From what you've said, you're at almost 87% apparent attenuation, which is quite high. Unless you added a very large amount of corn sugar or the like to the wort, I would guess that you've got some sort of wild yeast and/or infection moving things along. That said, I'd still proceed and see what...

So about 10 days after pitching my 3L starter of Wyeast 2206 Bavarian Lager to my Bavarian Dunkel (NB kit) I removed it from my temp controlled fridge and placed it in my basement closet where it raised in temp to 66F. It was initially pitched at 46F and after about 4 days when fermentation...

SumnerH, I saw the "Ancho Villa Ancho/pasilla/chocolate/cinnamon RIS)" in your signature and am intrigued. It sounds sort of along the lines of New Belgium's Cocoa Mole, which I love. Some time I'd like to try to brew a beer like this. Would you mind sharing your recipe and in particular details...