Recent content by uabericm

I have used this recipe multiple times with different yeasts and every yeast variety has worked out great. The American Ale yeast was very good and the Okto-lager yeast was very smooth. My favorite has been Ommegang brewery yeast.

Which "golf ball" did you end up going with? Can you share how you are using it?

I know I'm reviving an older thread, but what size immersion chiller do you have that allows you to cool 25g in 15 minutes. I currently use a plate chiller and always worry about how clean it really is. I would be all for using the plate chiller as a pre chiller.

Have you brewed this in a while? I'm a huge Vienna malt fan.

I have to give this recipe props b/c I've brewed it multiple times and it is great every time. Thanks again.

Keep us informed of your findings. Great thread.

Mike...that is great news.

I'm getting myself confused b/c I have independent outlets which is causing a whole bunch more wire nuts.

Yeah, that is what I thought. The entire thing is insulated with R-32 and sealed with HVAC sliver tape. There is no cool air moving out or hot air moving in. I pulled the a sanke out to rack it over and noticed the freezer was an ice block, so maybe I need some air movement inside the chamber...

Ok. I built a small fermentation chamber that will hold two sanke fermentors and two cornies. It will hold 48* consantly running, so now I need to buy a bigger fridge to see if I can get the temperature to drop and have the fridge cycle on and off. So, with that being said, is there a way...

thanks.

How did it turn out?

Ok, I'm about to make the ebay purchase from one of the recommended ebay sellers; however, I've got one question...after looking at each seller, they have multiple temperature controllers (that look the same...

I just completed building my chamber and I'm having issues getting the chamber to drop below 48*. The fridge stays on the entire time and it just won't drop. I cannot find any leaks, but when I built the chamber I have the fridge enclosed except for the back and 1" up the side. Am I "choking"...

Randar, I'm just following you around on HBT. Can you explain your transfering under pressure techniques with both the Carboy caps and the Brewer's Hardware kit? On a side note, what size (model) fridge are you using for your fermentation chamber? I'm having a hard time getting mine to...