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I know this is an old post, but did you ever post your video? I've been looking for a video review of one of these without success. Also if you liked it, do you recirculate with a pump through a chiller before hitting your fermenter?

Had been getting lazy with cleanup post brew and after last brew I let things sit in my kettle for a bit so before next brew I gave kettle a soak with hot water and oxiclean. After mashout and sparge as kettle was filling up (I use indoor electrical 3-vessel setup), I noticed heavy soap...

Something could have gotten infected, but from my limited experience; Cardboard = Oxygen

I used one and if anyone else was wondering - I dont think I got nearly the chocolate taste and aroma some of you folks are describing.

Doubt I would ever have wanted it heated above 80 degrees. I ended up going with one of those red lamp heat bulbs you get at any hardware store, and it seems to be doing the job just fine so far

I had thought I could pour smaller samples into cups and drop two or three pellets in and drink in a few minutes. But I guess it isn't that easy?

I remember reading about a method to try out hops - take a pretty plain, clean beer and drop some pellets in a small cup or glass. Was curious if anyone has tried this with any success. Tried searching and there is just too much information out there to filter through and no results I could...

I think I'll bitter with Bravo, and use El Dorado, Palisade and Ahtanum probably from 15 mins to larger amounts down to flameout/whirlpool

I've read up on some past threads where folks have been looking to minimize citrus and maximize floral in an IPA Was thinking 2-Row and bit of Honey and Crystal 20 For hops maybe bitter with Bravo, and some kind of combination of El Dorado, Palisade, and Willamette? I heard EKG was...

I'm not sure the pics do it justice, but its as if I spit in my beer a few times and it just floats there

Can anyone help identify what may have happened with my brew? Pics below. I had this a long time ago once with a Cascade smash I made and never figured it out. That one was much more pronounced than this. Head on beer seems "chunky" or "lumpy" and never really dissipates. Some of it seems...

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This was what I thought of doing but other posts suggests those bulbs don't put out enough power to heat the chamber and any fermentors in there. I have an insulated plywood box collared around a mini fridge, probably about 2 feet wide and 3 feet long from front of fridge.

Works, used it a few times. Controls heat or cool - I upgraded to a unit that controls both simultaenously. $80 Cdn, and I guess shipping depends on where you are

I guess portable plug-in heater and light bulb are the options to go with then?

I like those and have looked at heating pads too, but I'd rather heat the chamber in case I have two batches fermenting at same time for example

Ive built myself one of the popular insulated plywood boxes collared around a compact freezer. But I'm having trouble finding something suitable to use with my inkbird controller for heating. I tried a couple of different electric portable heaters which heated fine but I came down the next...

Thought I'd give this a go. You can see just a subtle colour difference in photos but the bottom layer is the colour I thought yeast usually looks like and top seems like proteins or dead cells maybe ? Or is the bottom proteins and trub and top is yeast I want to keep?

That makes sense Thanks!

My process- I make larger starters than I need and store an extra 500 ml in jars refrigerated (not sure if there is an official name for this process?) From a WLP 095 I got this layer of dark brown over the yeast. What is it? Is it dead yeast cells maybe? And can I somehow remove that...