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Old 02-19-2014, 03:21 AM   #21
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Old 02-19-2014, 05:42 AM   #22
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you don't need to post 'sub' to a thread to subscribe. There's a button at the top that can do it.
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Old 02-19-2014, 03:11 PM   #23
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you don't need to post 'sub' to a thread to subscribe. There's a button at the top that can do it.
I know that, but sometimes it is easier to type sub and send. Except that now we have spent much more time discussing it and lost all our efficiency. Oh well.
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Old 02-22-2014, 10:21 AM   #24
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Forgive me if I'm in the wrong place, this is my first attempt to use the forums as a member!

My question is about temperature. I have 2 corny kegs of beer in my converted chest freezer and my fluid (sensor in jug of water) temp is naturally different than my keezer (air) temp. Just to throw out sort of arbitrary numbers let's say my fluid is at 48 deg F right now while the air is at 30 deg F. Is my goal to get the fluid temp to 38 deg and not worry about the air being freezing?

More info, I just put the 2 kegs in yesterday. Do I just need to give it more time before I concern myself with the temp disparity?

Thanks everyone.

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Old 02-22-2014, 02:00 PM   #25
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[…]Is my goal to get the fluid temp to 38 deg and not worry about the air being freezing?
Yes.

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More info, I just put the 2 kegs in yesterday. Do I just need to give it more time before I concern myself with the temp disparity?
It can take a couple of days to chill ten gallons. Give it more time...

Cheers!
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Old 02-23-2014, 11:43 AM   #26
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Excellent! Thanks everyone. Used three thermometers, two in fluid (STC-1000 probe and stick) and one in the air. It was fun watching everything equalize and balance out. Fluid is staying at 38 deg while air is all over the place.

We couldn't wait 3 much less 5 days to test it all out.....the beer is wonderful and I look forward to it getting better.

Now I need to stay motivated and get to work on the keeper coffin.


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Old 07-13-2014, 11:14 AM   #27
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Here's a nice write-up concerning racking using co2. It's a nice way to avoid air exposure. Coupled with the technique published in BYO, where you fill your keg with (sanitized) water and push it out using co2, you can be confident that your beer is protected against oxidation.
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