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Old 05-02-2013, 04:36 PM   #21
daksin
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Aug 2011
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Wow!
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I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
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Old 05-02-2013, 04:37 PM   #22
waldzinator
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Feb 2013
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That looks like my brewery...well, without all the space, expensive gear, and so forth. Awesome.!
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Old 05-03-2013, 08:25 PM   #23
Darwin18
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Nov 2008
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Nice set up and nice looking equipment.

Quote:
2 basements 12 x 15 and 12 x 6 temperature 68 F all year around
Just to confirm, you're not controlling your fermentation temperatures? Just letting the carboys sit at ambient room temperature for fermentation?
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Old 05-03-2013, 09:30 PM   #24
Tinga
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May 2010
MN
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Quote:
Originally Posted by santero View Post
(32) 6.5 gallons glass carboys
(120) 5 gallons glass carboys
holy wow.
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Old 05-03-2013, 10:06 PM   #25
bluelimbo
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Apr 2013
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Quote:
Originally Posted by daksin View Post
Wow!
Hole-lee-chit - Wow! That is a full-fledged, no messin' around, fo' real setup.
Nicely done!

(LOL - You are the supplier of the carboys! That makes way more sense. Heck, pick a couple more up just for the spares

Seriously impressive!

 
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Old 05-04-2013, 02:26 AM   #26
santero
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Jul 2011
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Quote:
Originally Posted by Darwin18 View Post
Nice set up and nice looking equipment.



Just to confirm, you're not controlling your fermentation temperatures? Just letting the carboys sit at ambient room temperature for fermentation?
correct ! I try to brew all the recipes that specified the temperature on that range and every day I have to open the basement door for 30 min and let the fresh air in that's why I can keep the temperature steady around 68 f

 
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Old 05-04-2013, 11:34 AM   #27
Darwin18
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Quote:
Originally Posted by santero View Post
correct ! I try to brew all the recipes that specified the temperature on that range and every day I have to open the basement door for 30 min and let the fresh air in that's why I can keep the temperature steady around 68 f
I'd like to offer some unsolicited advice especially you've invested some serious money into your system and because you're also going Nano. Invest in some form of temperature control. Temperature control during fermentation is critical to producing a consistent and quality product. I'm sure your basement's ambient temperature is around 68, but fermenting beer puts out heat and given the volume you're producing, this effect is also going to be exacerbated.

I'm assuming you're sticking to yeasts like Wyeast 1056 that have a stated range of 60-72 F. To stay within the midpoint of that range, you would need to ferment at 62-63.
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Old 05-05-2013, 09:16 PM   #28
hethacker12
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Sep 2012
Los Angeles, California
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Quote:
Originally Posted by Darwin18 View Post
I'm sure your basement's ambient temperature is around 68, but fermenting beer puts out heat and given the volume you're producing, this effect is also going to be exacerbated.

I'm assuming you're sticking to yeasts like Wyeast 1056 that have a stated range of 60-72 F. To stay within the midpoint of that range, you would need to ferment at 62-63.
assuming that he is still using the 5 and 6.5 gal carboys, the heat from the fermentation wouldn't affect it very much from ambient temperature.
very cool setup btw, do u bottle as well?
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Old 05-05-2013, 09:59 PM   #29
dryboroughbrewing
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Quote:
Originally Posted by hethacker12 View Post
assuming that he is still using the 5 and 6.5 gal carboys, the heat from the fermentation wouldn't affect it very much from ambient temperature.
Untrue. You can see upwards of 10 degrees above ambient during active fermentation of 5 gallons of wort. I have observed this rise anecdotally, and this is a pretty nicely cited answer http://homebrew.stackexchange.com/qu...o-fermentation .

And here's a thread that someone on homebrewtalk put up with 2 fermenters 1 finished fermenting (and sitting at 64, and one rocking along at 69) http://www.homebrewtalk.com/f163/fer...arison-207426/

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Old 05-06-2013, 12:47 AM   #30
santero
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Jul 2011
tecate, california
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Quote:
Originally Posted by hethacker12 View Post
assuming that he is still using the 5 and 6.5 gal carboys, the heat from the fermentation wouldn't affect it very much from ambient temperature.
very cool setup btw, do u bottle as well?
thanks hethacker ! yes we bottle with 2 blichmann guns but also we're working on the 4 bottle filler I believe texas big beer brewery build on the first manual bottle fillers using counter pressure as you can see on this link .

http://www.facebook.com/media/set/?s...9062711&type=3

 
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