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Old 04-17-2007, 02:57 PM   #11
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Heh heh... that stock sealing strip was a pain in the ****ing ass on mine....

Glad to see it coming along... good luck w/ your cleanup after the floods here. Your house is kinda up that little hill so I figured you would be fine. Luckily you aren't in bound brook! Maybe your next project will be a sub-pump...lol...

I personally would have used 4 swivel wheels on the bottom, but I'm diggin' the lawn mower wheels!

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Old 04-17-2007, 03:32 PM   #12
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You guys have all been doing great work.

I found an example of someone divying up the freezer space to create 2 zones, one for fermentation and one for serving. I thought I'd pass this on.

Just by crudely fashioning a polystyrene divider, he was able to create a 10° - 15°F differential.

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To separate the fermentation chamber from the serving chamber, I picked up some foamed polystyrene (PS) board at the local hardware store. I cut it to size and used the interference fit to maintain its position in the freezer. By placing the thermocouple and the heater in the fermentation chamber, the temperature of fermentation is controlled to within + 3°F. The serving side sees cooling whenever the fermentation chamber sees cooling. However, the insulator board keeps the heat on the fermentation side. Hence, I have found a natural 10 to 15°F lower temperature in the serving side. Moving the insulator board one direction or the other changes the dimensions nicely for the chambers. Adjust to your own requirements.
http://www.oregonbrewcrew.com/freezer/freezer.html

I know that you guys can do better than that!

Again, nice work!
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Old 04-17-2007, 03:39 PM   #13
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I still dont see much of a difference between fermentation temps and serving temps. I personally don't drink beer at 38°F because I want to taste it. The whole "colder is better" notion that BMC has ingrained into the male psyche... its a ****ed up way to get guys to drink their swill. I wind 50°F beer VERY enjoyable... (not to mention your chest freezer will work less )

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Old 04-17-2007, 03:42 PM   #14
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Quote:
Originally Posted by sirsloop
I still dont see much of a difference between fermentation temps and serving temps. I personally don't drink beer at 38°F because I want to taste it. The whole "colder is better" notion that BMC has ingrained into the male psyche... its a ****ed up way to get guys to drink their swill. I wind 50°F beer VERY enjoyable...
I use a fridge with a contoller to get fermentation temps here in PHX.
70-75°F cannot be achieved without spending 100's of $$ per month in AC.

This is a huuuge problem for those of us in warmer climes without basements.
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Old 04-17-2007, 04:41 PM   #15
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You could easily set your AC to 85°F which isnt out of this world, place the primary in some water w/ a towel on it, and a fan blowing on there. That would net you 75°F...

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Old 04-17-2007, 04:42 PM   #16
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nice videos - I feel that I learned something watching them

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Old 04-17-2007, 05:04 PM   #17
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Very nice Bobby!
Both the kegerator and the video where nicely done.

Sucks on the basement deal. Took me 3 hrs to get into Somerset yesterday.

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Old 04-17-2007, 05:30 PM   #18
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Quote:
Originally Posted by sirsloop
You could easily set your AC to 85°F which isnt out of this world, place the primary in some water w/ a towel on it, and a fan blowing on there. That would net you 75°F...
I could also fire up a wood stove and boil my wort.
You're going to have to trust me on this.
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Old 04-17-2007, 05:35 PM   #19
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Quote:
Originally Posted by olllllo
I could also fire up a wood stove and boil my wort.
You're going to have to trust me on this.
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Old 04-17-2007, 06:32 PM   #20
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Excellent work, Bobby!

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