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Hey Jay, Any chance of making this out of stainless?

Entered thanks

I really need this! Thank you.

I'd like in please.

I'm in it.

Another awesome giveaway. Thanks & I'm in.

Count me in, thank you.

Count me in

Coninuing to learn to surf, it's not pretty:D

Count me in:rockin:

That would work just fine. I think I would figure out what each of the lettered settings get you in terms of temp and record it somewhere. Temp control isn't a big deal, as long as it gets as cold as you like your beer, with a keezer/Kegerator as it is with a fermenting chamber.

Take a gravity reading. It is the only true way to get a handle on how well yeast are performing. It is possible that it fermented if you had krausen, but it is also possible that it did nothing. Without taking the initial and final gravities you have no baseline with which to work.

No problem, you might be able to find them cheaper somewhere else online, but Mc Master is one of those places that has just about everything so sometimes it seems easier to pay a little more for the convenience factor and there a reputable company.

What are you using for a mashtun? There are weldless kits for thermometers for cooler as well as keggles/kettles. Most homebrew stores online have them like this: http://brewhardware.com/measurement-devices/thermometers-71/88-dial-thermometers If you go with this company, you an contact...

You looking for something like these? http://www.mcmaster.com/#cam-and-groove-gaskets/=s0rs9d and this stuff for tubing? http://www.mcmaster.com/#standard-plastic-and-rubber-food-grade-tubing/=s0rtm3 Hope that helps

Just to confirm, you want to measure the boil temp or the mash temp? Monitoring either can be accomplished with a weldless thermometer mounted in the mash tun and/or boil kettle as long as they are calibrated well. It is a bit different in the mash in that without some type of constant...

Almost definitely no. It's still designed to freeze at the highest setting and will stilll need some type of other control to maintain temps above the freezing mark. You're lucky in that you have step one taken care of for free.....#1 get freezer, Good luck with it.

This might help, it deals with an oatmeal stout but the oat info may be useful. http://byo.com/stories/item/1189-oatmeal-stout-style

Just out of curiosity, did you enter the yeast date correct in Beersmith to have an accurate viability %? Just seems like a huge starter for a 1.062 expected gravity even on a 10 gallon batch. Disregard, come on caffiene!!!

Not a dumb question at all. The consensus seems to be no to placing it directly into the beer from what I remember. There are other ways to pretty accurately tell and control the fermentation temperature. I personally use a thermowell through a carboy cap on my carboys during primary. I also use...