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Mash tun and temp probes done today. Also fitted half the 63 amp circuit breaker to the wall for the mains power to the control panel.

Control panel is done. Just needs a tidy up and dry run. Need to setup the BCS for a first run. Marked and drilled all the holes for HLT and boil kettle. Got the elements and float switches in. Waiting on some fittings to arrive for the plumbing. Next just need to find stainless box to make...

I finally got the xlrs to completely finish the control panel. I'm at work for another 4 weeks so when I get back I'm planning on finishing the 3 vessels off. Then i just have to install the sub board for the power to the controller and get a table and I'll be ready to brew.

I love the dedication to drinking piss. So awesome mate.

Old thread but ill throw up my info for others. My house has an 80 amp main circuit breaker and everything runs of that. I needed 53 or so amps while running 2 5500 watt elements. I ran a 16mm2 cable (twin earth) to a sub board that I added a 63 amp RCD too. Out at the brewery ill have another...

You could just use the Chinook in the steep. Do you like dry hoping or just doing it? Maybe steep and dry hop with Chinook and citra. Chinook is a ripper in the dry hop as well. I love dry hopping a stout or porter with chinook. So good.

Oh yeah citra. I find it better with another hop if you have on hand. I was a bit one dimensional by itself if I remember right. Amarillo is great on its own though.

I steep the 0 min hops for 30 min or so at 80 to 90 deg. If it was me I would use double the 0min addition you have there. Straight in the hop spider. Then chill. If no chill, just dump the wort in after your 30 min hop steep. Get the process and recipe up. I can't remember what hops you...

I like them toasty and hoppy myself.

Rye will give you a thicker spicier slick type of beer. I like it but keep things simple first time round. If Cara amber is all you have give it a whirl. It's more roasty to me. If your ph is right and you mash at 66 youll not need carapils. It's just a dextrine malt. Here ill give you a...

Not my recipe but marris otter is great in ipas by the way. Massive difference with brown and CaraAroma. CaraAroma will get your colour there. Brown is more roasted than christal/caramel. Real nutty cracker roasty type flavour. Maybe even roasted oats. If it's your first American amber...

Ended up with 63 litres of 1.064 in the chronicle. Bit lower than I wanted but all good. The simcoe oil was so nice at the start of the boil. I wanted to hit it with the full 10mill. Not bad for a brew in a bag on the fly. Cant wait to set up the electric brewery.

Going down tomorrow. Just ol brew in a bag style.

I would do this 90% marris otter 5% carabohemian (beautiful malt in my opinion) 5% Brown malt Don't over do the hops and get your PH down to 5.1, 5.2 and that will be a nice roasty amber ale.

Drop the carared and use less dark crystal. Sub in Brown malt. It will be more toasty malt and less sweet malt than your recipe

I have both simcoe and cascade resin. Just wondering what colour cap the simcoe is? Purple? Also how do you calculate bitterness with this stuff? Thanks

I used it in an ipa. Only 5%. I can't say I like the malt. It's got a Dr pepper kind of flavour. It really overwhelmed the whole beer. It's still quiet strong after conditioning. I don't think I'll be using it again. It does give a nice red hugh though.