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sorry accidental posting. it is cooling a 30lt keg, it still manages to get it down to 8 degrees C with 35 degrees of indoor ambient. it is running continuous at this. the other chiller unit is 2.5 times this size and can easily get down to 5 degrees with about 50 percent utility.

hi just a small update from my side which may help, I am not too interested in making calculations, so my first effort into cooling was only a minor success, I made a keggerator from a broken fridge which had morning but the condenser left working, I used the cheapest compressor I could get...

you can use an old compressor but make sure you use the correct refrigerant, I used a plastic cooler box for a six pack something like 6 lts coolant with 2 of glycol, personally I preferred to go the brew way with the components, nothing more annoying to get it working and a free months down the...

you can calculate the capillary length with an app from Dancap, the layout of the refrigeration components are readily available on the internet, it is preferable to get a professional to gas up as it needs the correct pressure and some oil but mainly needs vacuuming prior to gassing, this also...

totally home made, purchased the components from my local Reco outlet except the steel for the box and 18mm ply for the base, and the gassing up via a friend in the business. at current exchange it totaled up around $150. uses the same controller you have used, 1/4 hp compressor, 6 pack cooler...

a couple of Camden tablets may help stop the last ferment and drop the yeast out of suspension, at this stage the sulphite taste should not be overwhelming against a slightly sweet wine.

a great article, helps me a lot as I had ideas of using Peltiers to chill a fermentation box but after reading your article I realise it will be too inefficient for our 30 plus summer temperatures (South Africa) if it is of interest to you I made something of a similar size to chill my keg beer...

yeast is a very powerful organism, it forms it's own anti bacterial and whilst it is in full ferment there is little chance of getting infections unless you are in a very dirty environment also the co2 given off will prevent oxygen entering. once the ferment dies down it would definitely invite...

I made my own basket system, used 10mm x 2mm flat aluminium bar and aluminium 0.9 mosquito mesh took a long time to stitch the mesh to the frame with fishing line though, it was worth it for me as in South Africa there is no available source for these type of items. set it up with hooks as I...

the greater the amount will possibly speed up fermentation, until fermentation starts the wort is at risk. I get 3 brews from a packet by making a starter, remember yeast is a living thing, it multiplies quickly once it gets going, start the starter a couple of days before brewing and it will...

just take a taste of it, I skim it off my brews constantly as the brown scum tastes very bitter and is best away from the brew, your active yeast will protect the brew at this stage.

sorry for the confusion, an old timer at work, always called that when I started in the late 70s early 80s. dextrose is produced with higher temperatures and never hurts the finished product as it gives it body.

I reckon your maltodextrin level will be a bit higher than normal and give you a slightly sweeter ale but should be ok. test your wort with iodine to see if there is any starch in it, it will turn black if there is.

from the late 1970's I have brewed from the big book of brewing by Dave Line, the brew temperature dictates the amount of maltodextrines in the mash, the higher the temperature the more maltodextrines which are less fermentable than Maltose so will influence the final sweetness/dryness of the...

this is my beer chiller, must chiller systems use special beer/glycol lines but I decided to make mine from scratch with a beer line in the glycol mixture chiller by a refrigerant line, the unit is driven by a 1/3 hp compressor and the refrigerant is cooled by a fan and condenser, the glycol...