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Old 10-11-2012, 12:46 AM   #11
acidrain
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Nice job looking ahead!
I suggest the S shaped airlock over the three-piece... the S shaped does not suck sanitizer into the carboy should the pressure reverse (unlike the three-piece).
Welcome to the forums!

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Keg #1: Bourbon/Oak Vanilla Porter
Keg #2: Cascadian Stout
Keg #3: BMC West
Bottled: Mjolnir Mead, Lazy Daze Hefe, The Bollocks ESB, Dark Matter stout.

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Old 10-11-2012, 12:59 AM   #12
greenhaze
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A wine thief for samples. Just sanitize and put into bucket/Carboy. Very very handy.
Slainte

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Old 10-11-2012, 01:06 AM   #13
Firechicken
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Quote:
Originally Posted by duboman View Post
Welcome! Dude, outside of the few items listed already you have definitely done a ton of homework and are ready to roll!

I'm really impressed that you already have thought out the whole fermentation temperature control! That is usually the one thing that's overlooked and the cause of so many...."why......" Questions!
Thanks! The cause of so many "why" questions I came across sealed the deal that I should get something setup. Figured I can record everything I do but if my ferment temps are all over the place it would be so much harder to solve/ improve on. Plus I like building stuff

Quote:
Originally Posted by acidrain View Post
Nice job looking ahead!
I suggest the S shaped airlock over the three-piece... the S shaped does not suck sanitizer into the carboy should the pressure reverse (unlike the three-piece).
Welcome to the forums!
A pressure reverse would be caused by the fermenting liquid somehow becoming colder than the ambient temp outside the carboy correct? If so I guess I could see where this has a slight chance of happening in my chiller/heater. The reason I went with a 3 piece was I thought it would be easier to clean. Maybe a s shape is the way to go.
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