Blichmann Tower of Power reviewed

So, first off, this thing is expensive and I personally think there are WAAAAAY too many self-congratulatory reviews on the internet for expensive products. Like everything else, this thing has pluses and minuses. If you want the short-but-sweet version: it works, it has some nice features, several drawbacks and I think it's too expensive to give it a sound recommendation.

Positives:
Very small form factor
Stainless enclosure is nice
PID controller eliminates overshoot (but is of questionable utility)
Flame rectifier
Works for natural gas or propane setups

Negatives:
PID seems unstable
PC software is clunky, poor user interface, and only runs on Windows
Communications cable is overpriced
Programming your own mash steps is tricky
PID controller has insufficient documentation
Installation not straightforward

Some additional information that I've gathered and think is useful:

The PID they're using appears to be the venerable Love Series 16B. At least they appear similar in appearance and they're also using the same software! The "TOP-Link" software has the same appearance/look/feel of the "Love-Link" software from Love Controls. This is very disappointing to me because this software is a stinker, only runs on Windows and has a craptacular UI.

I'm reasonably confident that they're also using this Fenwal 120v ignition module (or a similar product from the same manufacturer), and here's an appropriate electrode.

I'm not saying this whole thing is a piece of cake, but I do think it's overpriced but by how much is hard to say. The PID is about $90, the ignition module is about $200, and the electrode is between $20 and $50. So that's at least $350 before you add wiring, a case, a solenoid valve, etc. It retails for about $575, so I guess it's a matter of how much you like doing this stuff and how much it's worth to you.

New Orleans municipal water analysis for homebrewers

I tried googling for this, to no avail. If you're interested in the New Orleans water supply for homebrewing, here it is (links to PDF).
The commentary from the scientist that passed it along follows:

The hardness and alkalinity vary as our source water (MS River) varies. Currently, the total hardness of the tap water on the east bank is about 150 mg/L as CaCO3 and the alkalinity is about 120 mg/L as CaCO3. Typical chloramine levels uptown are 2.5 - 3.5 mg/L; typical free chlorine levels are <0.2 mg/L.

Brew Year's Resolutions

Resolutions for 2013:

Rosemary/Brett saison

Delicious IPA

Decide what to make for my 1000th gallon of homebrew

Set up a thermostat for the HLT without breaking the bank

Noisy ASCO valves

Is anyone else experiencing this? I'm a little concerned something may be wrong.

Thanks.

Quick review: Bazooka Screens and their ilk

Recently purchased this. Short version is that it works, but it gets clogged when using it in the boiler. I have not tried it in the mash tun.

Long version is that for beers with highly-converted malts and low/no adjuncts and (probably leaf hops) it performs well. For adjuncts, less converted malts, and pellet hops, it has to constantly be scraped off with a spoon or paddle.

Previously, I just ran from a 1/2" NPT nipple to a 90 degree elbow in the pot and just used a stainless scrubber/sponge stuck on the nipple to strain. This is cheaper, but can still clog.

I remain unsure of the proper answer. I really don't want to spend the time and energy and (lotsa) money to setup some kind of whirlpool. However, when the kettle gets stuck and the wort is coming out of the counter-flow slowly life sucks.

Anybody have a cheap and easy setup that works?

Recipe review: Trappist Crappist

I based this off of a reciped found here. With the exception of software screwups (I usually brew 10 gallon batches and wasn't paying attention to the volumes I was being handed...)

Tasting notes will follow.

Batch 1 of Trappist Crappist

Dates

Date Brewed:	1 Jan 2012	Date Racked:	1 Jan 2012
Date Packaged:	1 Jan 2012	Date Ready:	1 Jan 2012

Selected Style and BJCP Guidelines

18B-Belgian Strong Ale-Belgian Dubbel

Minimum OG:	1.062 SG	Maximum OG:	1.075 SG
Minimum FG:	1.008 SG	Maximum FG:	1.018 SG
Minimum IBU:	15 IBU	Maximum IBU:	25 IBU
Minimum Color:	10.0 SRM	Maximum Color:	17.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	24.30 qts	Actual Wort Volume Before Boil:	24.30 qts
Target Wort Volume After Boil:	21.13 qts	Actual Wort Volume After Boil:	21.13 qts
Target Volume Transferred:	21.13 qts	Actual Volume Transferred:	21.13 qts
Target Volume At Pitching:	21.13 qts	Actual Volume At Pitching:	21.13 qts
Target Volume Of Finished Beer:	20.08 qts	Actual Volume Of Finished Beer:	20.08 qts
Target Pre-Boil Gravity:	1.064 SG	Actual Pre-Boil Gravity:	-No Record-
Target OG:	1.074 SG	Actual OG:	-No Record-
Target FG:	1.010 SG	Actual FG:	-No Record-
Target Apparent Attenuation::	85.5 %	Actual Apparent Attenuation:	0.0 %
Target ABV:	8.5 %	Actual ABV:	0.0 %
Target ABW:	6.7 %	Actual ABW:	0.0 %
Target IBU (using Tinseth):	19.0 IBU	Actual IBU:	33.9 IBU
Target Color (using Morey):	37.8 SRM	Actual Color:	37.8 SRM
Target Mash Efficiency:	65.0 %	Actual Mash Efficiency:	0.0 %
Target Fermentation Temp:	64 degF	Actual Fermentation Temp:	64 degF

Fermentables

Ingredient	Amount	%	MCU	When
US Pilsen Malt	12.00 lb	73.8 %	2.3	In Mash/Steeped
German CaraMunich I	2.00 lb	12.3 %	13.2	In Mash/Steeped
Sugar - Candi Sugar Dark	1.00 lb	6.2 %	52.1	In Mash/Steeped
Belgian Special B	1.00 lb	6.2 %	27.8	In Mash/Steeped
German Carafa I	0.25 lb	1.5 %	15.9	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
Slovenian Styrian Goldings	4.5 %	1.00 oz	12.9	Bagged Pellet Hops	60 Min From End
German Hallertauer Hersbrucker	3.5 %	1.00 oz	6.1	Bagged Pellet Hops	20 Min From End

Other Ingredients

Ingredient

Amount

When

Yeast

White Labs WLP550-Belgian Ale

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	CAP (50-66C/122-149F)

Step Type	Temperature	Duration
Rest at	122 degF	15
Raise by infusion to	151 degF	1
Rest at	151 degF	60

Mash Notes

Boil Notes

Fermentation Notes

Packaging Notes

Tasting Notes