Recent content by bbshopplf

In; thank you

In, please

Temps seem to be stable, and there's definitely fermentation activity. The activity is nothing like an ale, but I'm getting consistent bubbles in the airlock, every 8-10 seconds or so.

Thank you for the reply. It's been stable around 48 (I guess - still relying on the tape thermometer but will do as @RPh_Guy suggested), but no fermentation activity at all. I'll attach the probe to the carboy, and give it a shake. Thank you both again, very much.

Thanks man; I will do this.

Finally have a fridge just for fermenting, so I'm trying my first lager. I have no data regarding my setup, e.g., when my set the temp controller to X, how cold does it really get inside, etc. I have an older temp controller, with a dial for the target temps and the fat probe. After boil, I...

Thanks so much for the comments. First time brewing in my new home. Never thought about the impact of replacing all our faucets with non-traditional fixtures (no way to connect with my chiller), until I'd already started boiling. At one point today, I'd slung a garden hose out the window...

It's 10 deg outside. After my boil this AM, I'm tempted to cover the pot and set it out on my patio to cool it, closely monitoring the temp. I'm concerned there's a great reason to not do this, so I'm asking. :)

Nevermind; I found the pump info in your original thread. I had no idea until now that the other thread was yours - a precursor to this one. Hysterical. Thanks again for all the info/insight.

Thanks for the quick reply. So I asked this question believing you'd included a link to your specific pump earlier in the thread. If it's there, I cannot find it. [shrug] I'm looking at approx. 100 gph pumps, as this is in your reported price range (~$30 pump at Lowe's). Is that right...

Are you still using the same pump with the glycol, or did you have to upgrade to a new pump? I have a 12' vertical I need to account for. Do you have an opinion whether your pump would go the distance? Thanks for all the effort in keeping us all updated. This thread has been invaluable to...

Sorry; I get it now. So the four inches or so of exposed beer line - adjacent to the coolant lines, I understand, but without insulation and still exposed to the heat of the cabinet - I suppose you don't worry about those inches.

It looks like you've got a foot+ of exposed tubing and pipe - are you concerned about that length warming up? I've read where people go as far as wrap their coolant lines around the shanks themselves, to keep every inch of the system cold. Overkill?

Just saw that myself, and subscribed. TY. Some pics of where I'm at: http://www.peterleland.com/images/20131010_122037.jpg http://www.peterleland.com/images/20131010_122055.jpg http://www.peterleland.com/images/20131010_122106.jpg

+1 Doing something very similar, but looking for advice: https://www.homebrewtalk.com/f51/taps-kitchen-wall-how-keep-cool-protect-wall-436450/