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I'm doing it in the FV. 1 week cold crash before bottling. But I was reading How to Brew latest edition and found this temp suggestions so I wanted to know why the difference. Palmer calls it conditioning, but it says it is a physical conditioning, as opposed to the chemical conditioning that...

It is in How to Brew by John Palmer. Edition 4. If I remember correctly the Ale temps was in the Yeast & Fermentation chapter. The Lager temps were in the chapter about brewing Lager beers.

Hi! I usually do cold crashing to 0ºC (32F) as gradual enough to prevent the freezer overshooting and freezing the beer. But now I read in How to Brew that Palmer says for Ales: Cool the beer down by 2ºF(1ºC) per day to about 9-15ºF(5-8ºC) below fermentation temp. For lagers he says not more...

Hello, I'm in Argentina and apparently I fell victim of the weird probes as well. Tore one apart and it says Dallas ds18b20. Flat part facing the table, pins facing me, the cables from left to right are red, blue, black. The only way for the sketch to read it is connecting the black to the...

That was with my Thermoworks 8682. Columns would be time, ph, temp I was scared at first. But once the temp stabilized, the ph did as well. The problem was the las measurement. Changing quickly between those two values. I left the meter in the solution the whole time, turning on the meter to...

Besides what doug requested, for your next batch you should stop draining the mash when you hit your pre boil target gravity. You'll get less beer, but it will be the beer you want. For that you'd need to know the evaporation rate of your kettle. So that you can say I want OG of 1.055 and the...

I'm trying to see what to do as well. I think my freezer is to big and have a lot of inertia. Set at 18° and a delta of 0.3°. But wen the freezer starts at 18.3 and stops at 18°, the fermenter keeps going down until 17,2. I guess it is because the freezer is much colder by the time the...

The accuracy for my model is 0.05, the other two are 0.1. The resolution is 0.01 pH. I'll make the stability tests and let you guys know what I found.

Excellent thread. I bought a year ago the waterproof phmeter from Thermoworks. http://www.thermoworks.com/products/ph/8680_8681_8682.html The 8682 which has a accuracy is +-0.05 Do you have an opinion of it?

I did my herms system myself with a coil and gas burner. No automation. Used for the first time a month ago. Going to use it again today. I think it helps win the temp, as the water coming back to the MLT is at the right temp, but I just need to improve the sparging distribution as the temps...

I did my herms system myself with a coil and gas burner. No automation. Used for the first time a month ago. Going to use it again today. I think it helps win the temp, as the water coming back to the MLT is at the right temp, but I just need to improve the sparging distribution as the temps...

Because of the IBU the style falls into Scottish Ale - Scottish Export instead of in an American Amber Ale. According to the Brewer's Friend recipe builder. Is that right?

Thanks. I'll tell you in a couple of months how it went. Any other experience with these recipes after all these years?

Hey, I'm going to try this one: 10.00 lb Pale Malt (2 Row) 0.50 lb Pale Chocolate Malt 0.25 lb Cara-Pils/Dextrine 0.25 lb Caramel/Crystal Malt 20 0.25 lb Caramel/Crystal Malt 40 0.25 lb Munich Malt 0.25 lb Biscuit Malt 0.25 lb Aromatic 1.00 oz Williamette [5.50 %] (60 min) Hops 16.0 IBU 0.50...

Excellent. So what delta are you setting the STC-1000 to operate in when measuring the fermenter's temp? Right now I sensor freezer's ambient temp and use a 1.5° Celsius delta. I'm guessing you guys go for a narrower margin as you are sensing the fermenters? This morning I put a Golden Ale...

Yes, but you put a temperature controller so that it works until it hits the temperature you set. Search for the STC-1000 threads.

Alright I guess after two pages I have to give up an give it a try :mug: Thank you all for your inputs!

I'm not worried about it running too many times. I'm worried about it running for too long until then beer gets the cold it needs.... And then keep getting colder because the air is really cold because it gets cold much faster than the beer

I'm still worried about the inertia in the temp change. What range do you set the temp controller to start working on? I currently have it at +/- 1.5° Celsius. I guess if I do that with the sensor in the beer I would greatly overshot the target temp

Why would measuring freezer ambient temp fry a compressor?