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I wonder about hot side aeration. How much agitation does the degaser make. I know there is some off flavors that can be produced by hot side aeration. I could see the degaser working as long as there is not agitation and aeration. http://www.howtobrew.com/section1/chapter6-9-3.html

I just listened to a pod cast about a guy who was using O2 for 5 minutes on 5 gallon batches. The result was a sharp alcohol flavor in the beer. I personally only use 1 minute per 5 gallons. Med grade O2 does wonders for yeast, but it appears it must be done somewhat in moderation.

That's funny. I am not as intense as some about sanitation, but I do take it pretty seriously. I don't lotion, but I do use Iodophor on just about everything, save my brew kettle. This kinda brings up a great point though... What is your technique for sanitizing a CFC? I was thinking...

The main reason I am building a CFC is to be more efficient. I am always at nerves end when I am chilling with my immersion chiller. I know the wort is incredibly vulnerable to a multitude of problems during this time. Its hard to cool the wort this way without getting a little bit of hot...

Interesting... In my inexperience with counterflow chillers I had not considered changing the rates in which the water, or for that matter, the wort, flowed. Sounds like come calclueless would probably make this more precise. Or I could just test it out on a rolling boil of just water...

In the process of building a DIY counterflow chiller. Should be done by next weekend, or when I get a some extra time. I have been using an immersion chiller since I began brewing a couple years ago. Anyway, I want to know if anyone has a 25' counterflow chiller made from rubber hose and 3/8"...

Hey guys I have been brewing for a couple years now, all grain. I had an account with this website when I first started, but it has been so long since I have been on that name I don't think it exists. At any rate, I am glad to be back and now I have some new questions and a bit of experience...