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+1 for Cask and Kettle. Joe is owner and a friendly and knowlegable brewer. One of the widest selections of equipment and ingredients I've seen for a store that size.

looks like brown is one leg of the power coming in to the existing controller and red is power coming out of the controller as determined by the thermostat you are having trouble with. Electric guys, correct me if I'm wrong, but it looks like you would want to put the new thermostat in series...

Thanks for the great thread complete with photos. I have a Belgian Tripel in the fermenter now and want to bottle condition with corks/cages for closures. Went to a wedding reception place and asked them for their champagne empties, they have a lot! My buddy had a bench mount corker (iris...

I put an analog temp controller in-line with the hot lead that goes to the compressor. Took the orginal thermostat out.

+1 for line length doesn't matter. I think mine is the original 5 footer that came with my beer tower. I have my reg set to about 30 psi, my serving temp is 38. You're gonna love it!

Pitched a half gallon starter made with 1 cup DME into 2 quarts, 3 days at room temp then cold crashed one day. (Using WLP 820 Octobefest/Marzen). Had signs of ferm in my 5g batch within 24 hours @52* Yeast was a week away from "use by" date. Can't wait for my Octoberfest!

+5g marzen 12127.5

Late reply but I was looking up the same info myself. According to the White Labs site, that milky layer on top shows you've got a good starter batch going.

5g Irish Red Ale =4767 Plus, I motion we send kcbrewmeister to a remedial math class:)

After you chill it, it's nice to keep all that sediment on the bottom. Using the valve does not disturb the crap on the bottom until you get to the very end.

2g American Double Brown Ale 5g Honey Lager 7+1295 = 1,302g

My first 5 gallon batch using a lobster pot w/out a ball valve sucked. Trying to get the wort from the pot to my fermenter was a ***** and I had lots of hops and other crap. Bought a polarware 42 qt with ball valve. OMG, what a pleasure. After you chill, a lot of the crap sinks to the...

Thanks man!

North Brunswick is down by Rutgers. Next time I'm in the area I'll have to make a detour!

Your first good batch and craziness is assured.:mug:

Oops, missed the date. But the photos of the pump connections ARE relevant to getting and setting up a pump, and I am making the jump to the pump, as the thread states. Thanks for the helpful comment anyhow!

I'll be too busy making room in my kegs for more beer!:cross:

I did my first Marzen last spring, 5g batch with a Wyeast pack. Pitched yeast at about 70 deg. At first sign of fermentation, I put the fermenter in my keezer at 48 deg, where it stayed about a month. Lagered all summer after a D-rest, and everyone raved about it when I served it at my...

I use a Delonghi forced air heater which has a thermostat. Works great, I keep it on low power. Keeping the inside of my currently unused upright freezer at 62-63 in my otherwise 55 deg basement. Was pretty cheap when I bought it like 20 years ago.

Firebrewer and pjj2ba, are those plastic quick disconnects holding up? Obviously they must be food grade/high temp rated. Where d'ya get 'em? Building my rig for 2012! My Dudadiesel 20 plate model 23 chiller is on the way and a pump is coming soon I hope.