Recent content by HItransplant

Thank you kindly.

Bray, thank you for putting out such amazing info. I can’t way to try my first match of mead, and I’m now thinking about making a BOMM. Have you (or anyone) tried using WLP570? It’s a listed alternate to 1388, and my LHBS has WLP in stock. I know that often times two different companies use...

Hi everyone. I have a GE 7 cf chest freezer that I am keezer-izing. Ive read a lot of threads on how to wire the STC-1000 into the harness, but has anyone had any success wiring the stock sensor into the STC 1000 as well? thanks!

perfect, thanks again HBT!

yes, I wish I had. its gone by now... Im kicking myself for not getting out the good camera.

thanks for that. I was wondering if could be something beneficial. I opened it up on my way out to dump it and saw that it had dropped and that got me wondering.

hahaha. nice. I know. I sent a picture to a friend of mine and was met with the same sentiments. "Thats incredible!" My wife thinks something is going to climb out of the fermenter. After the initial irritation over the potential for a lost batch of cider i actually also found the result...

This is the first batch of cider made from our own backyard apples, so I wasn't really sure what to expect, but I've seen cider ferment before and it didn't look like this... Infection? Sent from my iPhone using Home Brew

thank you!

nice!! ambient is ~70 deg?

Whats the highest temp youve gotten from a ferm wrap? Im trying to figure out if I can use it to successfully reach a 90 degree fermentation with a saison yeast (65-72 degree ambient). anyone have any experience with this?

has anyone fermented at 90 degrees using a ferm-wrap? Im just wondering if that is sufficient to get the temp up that high. Ambent will be room temp (~65-72 degrees). Google and HBT search seem to turn up nothing.

I've read a few threads about adjusting the internal thermostat to allow chest freezers to operate at fridge temps. I'm hoping this will work with my side by side kegerator/fermentation locker build... One idea you could look into

Thanks to all who contributed...very helpful.

Im making a cider with apple juice and DME (inspired by apfelwein) and im wondering what temp I should use to pasteurize (and dissolve) DME in some of the juice. Ive read that boiling apple juice will cause a pectin haze; Id like to avoid this if possible. thanks