Recent content by batty

Mix it all and have a ball!

Consider me the first to report! Glad to know I'm special :cool: I think I said 10F before but checking, I can generally get my chamber ~ 15-20F below ambient. Works great when my apt is at 60, not so great when it's at 85. Glad to hear confirmation the mini should be plenty of power - I'll...

Maybe so - fridge temp probe in a weird place? Or open chamber door in a cooler room could account for the shift. Even so, fridge on 100% all night couldn't keep the beer cool.

Looks like you originally mentioned, fridge couldn't keep up with the heat from the ferment. Fridge running continuously from about midnight 23feb to 6am, never meeting the fridge setting, but fridge temp plateauing at around 62F - even after 6 hours of running it couldn't get any colder. I...

I agree with what others have said - if your 'fridge' temp probe is in your cooling water and the pump is running continuously at a decent rate, your beer will be very close to the cooling water temperature and you might get very good results in fridge constant mode. However, the PID control...

A zoomed-in graph may help. Is that thrashing in the fridge temp just noise in the sensor or does it correspond to numerous heating or cooling cycles? Also where is your fridge sensor physically located since you're using a brew belt? It appears the fridge temp is being controlled by something...

In

I think only one person could answer this question - the software author, Martin Brungard - you could try pm-ing him @ mabrungard

I can say regular bottles are definitely not ok to those pressure - Belgian bottles could be better but impossible to know. I definitely would not chance it personally, the scars are not worth it! Wait until they're at a good carb level, then chill and keep cold until you drink all of them

Why not use a keg as a secondary / second dry hop vessel and start the gas on at the same time? If you are just using a hop bag just open up the keg and take them out, and you have a few day head start on carbonation. If doing the keg-transfer method mentioned I think you could still do this...

Definitely recommend checking out a water calculator.. Getting your salts at least in the ballpark will make a big difference in your beers.

Control looks really quite good to me.. I can't think of any concerns. A second wrap may speed up the heat ramp time, might be helpful if you ever have cold beer you want to heat up quickly, if that would ever happen? I'd go with it, looks awesome. Pretty jealous, actually - my fermenting...

I am using the lasko space heater in a similar space and it definitely works well. I think the fermwrap would be pretty slow to heat the air, but that isn't necessarily a big issue depending in how fast you want to ramp your beer - once the beer is at temp stability is much easier...

To OP, I also recommend http://nchfp.uga.edu And there are lots of good books on the topic. I haven't come across any real forums on the topic - perhaps since for food safety they recommend 'official' (lab tested) recipes only.. Unlike beer it is actually possible to hurt yourself with this...

Yet all recipes I've seen note to cut the blossom end? I did 4 different recipes last year, all cut, all awesome. Ymmv.