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Very interested. Can you provide outside dimensions? Pic's? thanks, hopfen

I'm checking out what this guy has done to control heating and cooling. http://www.jimsbeerkit.co.uk/forum/viewtopic.php?t=6547 thanks,

Suggestions please for contolling Ale fermentation temps in a Blichmann 27 galllon fermentor. thanks, hopfen

AnOldUR - Thanks for the info. This is what we are expieriencing. We plan on harvesting yeast to reuse a few times the discard and pitch fresh. We will harvest from our secondary this week, wash it and spin up a starter to see how active it is. thanks again.

Revvy - Commercial brewers move product from mash to bottle out the door in 8-10 days. With the proper pitch and process in place, we should be able to move it out of primary after 7 as we have done successfully before. We brew 20 gallons a week(Sunday) every week. We don't have time...

The reason I say the recipe doesn't matter is that we've brewed it before with the correct results. Just taking variables out of the equation. Our mash temps are consistent from batch to batch. OG is consistent from batch to batch. We buy grain in bulk so these batches came from the...

Our issue seems to be with the Thames Valley - med-low floc. After 7 days, we rack to secondary and the yeast may not of completely floculated yet. We do not have the ability to crash the fermentation once it is complete to promote floculation. We think the yeast is still suspened and being...

Background - we brew 20 gallons every week (Sunday) We are not monitoring the actual fermentation temp through our SS Conical but may put a temp probe in. Recipe - Doesn't matter as I said, we brewed the same recipes in Sept and hit all of our numbers We run two different strians...

Thames Valley, London III recipe doesn't matter ferm temp around 65-66

We think we are loosing yeast during transfer to secondary. We primary in a conical for one week the transfer to glass. Thames Valley yeast - med to low floc. We notice a lot of what looks like yeast in the bottom of the secondary and were thinking of harvesting it to wash and reuse. thanks...

Hi, We've been having trouble the last couple of weeks with our fermentation not reaching final gravity. We ferment in a conical that is not temp controlled in the basement that is usually 65-70 degrees. It has been getting colder outside and wonder if the lower temp is affecting our process...

We do all of the above and still occasionally get it. We're trying the gelatin addtion to see if it helps.

Yes, I understand how it works. I don't have room in a fridge to put 4 carboys full of beer. We normally rack to secondary for 1 week then keg and carb for another week. We then store finished kegs in the basement until needed. Then they are put in the fridge for pouring. We have had a few...

I thought gelatin was added at secondary?

I'm using Mr Malty and now all of the pieces are fitting together. So, if I don't have enough slurry for the batch that Mr Malty says I need, it sounds like I can take 100mL of slurry and make a new 2 liter starter, correct? Wow, 48 hours - I thought you could go 2 weeks after washing...

Thanks, That's the part I was missing. So if I have yeast that isn't frozen, (been in fridge in a mason jar from last week's brew), I can take 100mL and make a new 2 liter starter? How long will it be ok in the fridge before I should freeze it?

How is 100mL going to fit in a 35mL vial?

So I found out that While Labs vials are 35mL How much yeast do I need to put in them to allow me to make a 2 liter starter? thanks, hopfen

I don't have a problem with making a starter and plan on it every time. The directions in the first post said to make a mini starter then make a regular 2 liter starter. I'm trying to skip the first step. I want to save yeast in vials that I can make a regular starter from. thanks, hopfen

What size vials and how much yeast in each so that I don't have to make the mini starter? Like a wyeast pack or white labs vial ready to go. thanks, hopfen