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I bought two of these recently and decided to test them with boiling water instead of wort, and noticed an oil slick in my kettle after circulating. Upon finding this, I took the pumps apart and found the insides coated in a dark gray grease. I know these are advertised as food safe but can they...

How did you handle volume sensing? Looks like float switches maybe? If that's the case what is you approach to sparging?

Interested in the android version!!!

Overall, the fermentation chamber has been working out very well. I've used it for both ales and lagers, and it holds temp very well. My one issue so far is that occasionally when the compressor kicks on, the set temperature increases. I'm guessing this is because the relay power and pushbuttons...

I love these crates- so far I've made 3. I moved the top side rail up 1/2 inch so they can stack more easily. Also, I created the wood finish just by slightly charring the wood with a blowtorch (before assembling). And instead of making the dividers, I just used old 6 pack holders- seemed easier.

Also, here's a pic of it's maiden voyage: fermenting a 2.5gal blonde ale featuring citra and mosaic at 68F.

I'm not sure what the best way to attach code would be, so I'm just copying and pasting. The pushbuttons don't control menus or anything, they simply increment or decrement the set temperature and then re-load the display. This is accomplished with interrupts. I was also too lazy to implement...

It fits fine. Without the door shelves, there is enough clearance for the door to shut- which is the main reason i cut them out.

Its finally done! After our mid-summer heat wave and temperatures in my basement (where I normally ferment) reached 85+, I decided it was time to make a fermentation chamber. I really wanted to make my own temperature controller rather than just buy one. I started with a magic chef mini/dorm...

I just received an online order including a package of wyeast 1056 (with cold pack packaging), but the box was damaged, and ended up breaking the inner nutrient packet., so its already swelled. I don't plan on using this yeast for at least a week, so is it/ will it still be viable?

I plan to build a fermentation chamber from a dorm fridge and a temp controller from an arduino, but have a few questions before I start: Do I need to build any sort of vent to allow CO2 to escape? How long is a typical cool down time for a fridge compressor? I'd be afraid of destroying it...

So I brewed this up yesterday, just increased the malt to account for my terrible efficiency with wheat, and used 4942 (Belgian wheat) instead of the 3944 (Belgian wit). I read that a few people on this thread have done this, but didn't see any results. So how much will this change in yeast...

Ive never used a bottling bucket for secondary/tertiary, but I see no reason not to. Just be really careful and make sure the inside of the spigot is clean and sanitized. As far as headspace, I've tertiary'd in buckets with no problem, I just wouldn't leave it in there for too long- 7-10 days...

Whenever I do fruit beers, I primary for a week or so, rack onto the fruit for a week of secondary, and then rack off the fruit and into a cold crash just to get any floaters out, Which has worked out real well for me. I have tried throwing fruit into primary when pitching the yeast, and the...

Blood Orange Hefeweizen is really simple, and really good: http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew-hefeweizen#slide-2 (...couldn't find the thread on here) Very easy to brew, and a real in your face orange flavor. This was my first brew, and ended...

Thanks for the feedback. I've just never seen seen oil slicks on a healthy beer... will be kegging soon then!

After 3 weeks in primary with 1 week at a steady fg of 1.012, I decided to cold crash yesterday afternoon, and I woke up to this. Looks like an oil slick to the right, and possibly some form of infection (was not there before I stuck it in the fridge). So is it an infection? And if so, what...

Theres a recipe for a blood orange hefeweizen floating around that calls for dumping the zest and flesh of 2-3 oranges into primary. I've done it, and after 3-4 weeks it tasted amazing. I wouldn't worry about it at all.

So I took the lid off my bucket to check the gravity of my beer in secondary, but I forgot to snap it back on, and just let it rest on top for ~5 days by accident. I'm not too worried about contamination, just about oxygen exposure. Would this be enough exposure to air to cause off flavors? Thanks.

Excellent call. I have just started to drink my second keg of this brew. I do have a few comments on this the second time around, the only difference being I used 6lbs of strawberries (smashed frozen) instead of the 8. This gave me a beer with the same amount of strawberry flavor, less pink...