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Old 11-27-2012, 02:19 AM   #251
LabRatBrewer
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Quote:
Originally Posted by bfinleyui View Post
LabRat - That almost makes it look like you could fit two full 6 gallon BBs in there...
Maybe you could. I will try once these are done. They are sitting at 67-69 degrees. The weather is nice in my garage so I am using very little ice as compared to the summer.

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Old 11-28-2012, 02:01 PM   #252
DeuceDog
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Quote:
Originally Posted by LabRatBrewer View Post
Maybe you could. I will try once these are done. They are sitting at 67-69 degrees. The weather is nice in my garage so I am using very little ice as compared to the summer.
I was able to fit a 6-gal glass carboy and a 6-gal BB at the same time. It was tight across, but it worked like a champ.

 
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Old 11-28-2012, 02:39 PM   #253
bfinleyui
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Quote:
Originally Posted by DeuceDog

I was able to fit a 6-gal glass carboy and a 6-gal BB at the same time. It was tight across, but it worked like a champ.
Any room for a blow off and ice in there too?
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Old 11-29-2012, 01:20 PM   #254
DeuceDog
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Quote:
Originally Posted by bfinleyui View Post
Any room for a blow off and ice in there too?
Yup. I think I had 4 2-litre pop bottles and a 1.5 litre blowoff container.

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Old 11-29-2012, 01:51 PM   #255
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Just got mine in yesterday. Just in time to make yesterday a brew day. I was using a small chest freezer with a Jhonson controler. Now i can free up my freezer for kegs.

I notice some people talked about them sagging. Mine stands right up with no problems.

Awsome product Btw

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Old 11-29-2012, 02:41 PM   #256
bfinleyui
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Mine came yesterday, after a trip to the LHBS last night, i'll be brewing up a hoppy wheat tonight for a 6-gallon better bottle, and an american cream ale on Sunday to put in a 6.5 gallon bucket. will see if I can fit them both in there at proper temp during initial fermentation.
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

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Old 12-01-2012, 05:52 AM   #257
bfinleyui
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Had a 5 gallon batch in a 6 gallon carboy in there with two half gallons and two 1-liter bottles of ice for about two hours now, but it's not seeming to drop the temp much, if at all, from ambient... Both sitting right about 70...might move it back to my sofc before bed, don't want to start off with esters before I even get going...
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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Old 12-01-2012, 11:46 PM   #258
alestateyall
 
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Quote:
Originally Posted by bfinleyui
Had a 5 gallon batch in a 6 gallon carboy in there with two half gallons and two 1-liter bottles of ice for about two hours now, but it's not seeming to drop the temp much, if at all, from ambient... Both sitting right about 70...might move it back to my sofc before bed, don't want to start off with esters before I even get going...

It takes me several 2 liters (3 or 4) to get the temp to drop. Two 1 liters may not be enough.

Plus it takes over night to up to 24 hours for the temp to drop much for me.

 
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Old 12-02-2012, 12:25 AM   #259
bfinleyui
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Quote:
Originally Posted by kehaar View Post
It takes me several 2 liters (3 or 4) to get the temp to drop. Two 1 liters may not be enough.

Plus it takes over night to up to 24 hours for the temp to drop much for me.
Yeah, I put it in my fan-powered SoFC overnight, got it down to 63-64, then moved it to the bag with one gallon and two half gallons about 12 hours ago, and it's been at 64 all day, most of that with fermentation going like mad, so i think i'll be ok, just needed to get that down. I either need to use a boatload of ice (my freezer doesn't have room to freeze 4 2-liters at a time), or start it in my SoFC and then switch to the bag once it's initial cooldown is done.
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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Old 12-02-2012, 02:52 AM   #260
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Quote:
Originally Posted by bfinleyui

Yeah, I put it in my fan-powered SoFC overnight, got it down to 63-64, then moved it to the bag with one gallon and two half gallons about 12 hours ago, and it's been at 64 all day, most of that with fermentation going like mad, so i think i'll be ok, just needed to get that down. I either need to use a boatload of ice (my freezer doesn't have room to freeze 4 2-liters at a time), or start it in my SoFC and then switch to the bag once it's initial cooldown is done.
You could also put the fan from your SOFC in the bag for a few hours. That would have similar affect as being in the SOFC.

 
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