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I am, though I've now moved three times since I left Columbia

Sorry; forgot to reply to this! https://www.homebrewtalk.com/threads/hosehead-brewtronix-users.669054/#post-8710939 This post has a link to github (GitHub - DougEdey/SB_Elsinore_Server: Java Server for Strangebrew Elsinore) that should have all the files you'd need to set up a fresh memory...

Fred: I'll look in the next day or two, but I should still have an image or a link to a google drive with a new image for an SD card. You'll need a separate card from the one in your hosehead though, but they're about $20 on Amazon.

Are you basically making a custom stove top? Have you thought about induction? While it wouldn't work with a keggle, you can use steel plate and guarantee extremely efficient heating without having to worry about manually balancing three different burners that have a solid lag time with...

I get around it now by brewing in an alcove where my water heater is with a door open to kinda seal it off, save for a 1 inch gap. If I move to a place without such a conveniently placed wall, I might build a plywood shelter for it. Water and electricity don't mix, even if it makes good beer.

Can't go wrong with either. I use a hosehead. I personally really like having 3 separate thermometers going (Kettle-RIMS setup: 1 in the BK, 1 in the mash tun, and 1 in a t-intersection to control the element), but it is easily possible to get away with just 1. The one downside I can see to...

What's the actual capacity on one of these? I know that my 7.9 gallon Speidel is actually closer to, like, 10 gallons at the top, which is helpful for slightly larger batches or ones that need a lot of head space.

Ouch. I had to flash it once when I powered it down without preforming the appropriate chants and rituals.

Jesus, and here I am somewhat terrified of my tri-clamp welded water tight element connected to a twistlocking 30 amp because of that tiny, barely preceptible gap between the cable and the prongs.

I have an involved cleaning process. I have a 2 tier K-Rims set up. My mashtun has threaded fittings, my BK is all tri-clamp. The mashtun gets non-threaded parts taken off (the autosparge gets broken down except for the parts mounted to the kettle, otherwise, it's the false bottom that holds...

my main concern when I did stovetop on those was the weight limit of the burner itself. You're talking, what, 8 pounds per gallon. GE says some of theirs are rated for only 50 lbs; I've heard others as low as 40. Granted, I do 11 gallons of strike water, which might be high, but I'd be leery...

Can't say I've had issue with a hosehead probe in the few years I've used one, though I haven't routinely done an ice water/boiling water test. The probes do seem one or two degrees shy when I'm boiling, but I figured that was to be expected. What made you find yours were inaccurate?

I may not be in SC, but I can still bother you all. Anyone have any good reference material for making a Biere de Garde? I think it might be fun to do a sampling of each substyle (blonde, ambrèe, and brune) and let them condition for a few months or so for the fall/christmas season...

Come to mid Texas and I'll happily throw you a bottle! Just bring some pulled pork and that vinegar sauce; they don't know how to do that around here.

Pm me, I can send you the response I got from another user for fixing a corrupted card.

I'd do the blichmann controller if the hosehead wasn't an option

Question for the group: I want to do a cherry tripel. I had previously planned to do ~4 pounds of morebeer's cherry candi syrup, but, at $12 a pound (nearly double what I pay for regular candi syrup), I'm thinking it's impractical to do all four pounds of sugar at that cost. Previously, using...

I've used a colonna [sic] capper for the past year or two. I also have a number of belgian bottles in cases from when I lived in europe. I've never had an issue using standard bottle caps with Rodenbach, Chimay, St. Bernardus, Westmalle, or Duvel bottles (11.2-12oz). The only time I've run...

L Lagering is really just cold aging while waiting for particles to precipitate out and MAYBE some minor flavor cleaning up. If you gelatin fine, you should have real clear beer going into the keg/bottles anyway, so there is zero reason you couldn't do both at the same time.

I have plenty of freezer space; the fermentation chamber is generally free if I'm brewing anyway. Fridge space not so much. I guess thermal mass is thermal mass though, right?