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Hmmm... can anybody verify what chessking above me is saying? I got the impression this COULD be used to supply the power, thus the amperage discussion somewhere on the first 10 pages of this thread. Did I miss something?

Mine worked just fine the first time i tested it with a light plugged into it. I then took it into the garage to plug my keezer into it and it wouldnt kick on even though the cool light is on. So i plugged the light back in an now it only tuns the light on but not off unless i tap it. Checked...

Was wondering about that... Any idea which one i would need? My electrical knowledge could be better... Funny thing is that both relays have the problem. Almost wonder if they're some how not getting enough electricity from th circuit board. Thanks.

Darn... don't need any of that. Thanks anyway!

Does anybody else have one of these where the relay won't switch unless you physically tap the unit? It's working except for the fact that a have to knock it/tap it to get the relay to switch. If I don't, it will only turn off, but not on again. Unfortunately I bought mine over 90 days ago so...

Hmmm, I also just realized that my 5 lb tank isn't going to do it now that things are getting serious. I work off of drycreek and 25... wouldn't mind picking it up tomorrow if you're still selling! Thanks, David

You implied you may be getting rid of more than the tank... may I ask what? I'm right up the road from you... do tell!

Good for him... I think he's making a statement about the ridiculousness surrounding GABF and its ticket sales. Die Ticketmaster!

Disregard... I'm out. Sorry.

One thing i noticed while looking at the Peaches N Cream Hefeweizen recipe below (see link) is that the secondary fermentation time is SIX months at 35 degrees!!! http://www.homebrewersassociation.org/pages/community/blog/show?title=recipe-of-the-week-peaches-n-cream-hefe Sounds like time will...

Yeah, realistically I think this is the project of an altruistic brewer who has already made it financially speaking. I don't think the concept in general has the ability to do much more than break even just because of the time that would be spent investing in people and process rather than a...

In fact the brewery could even do a setup where the winner gets a tap where pints are let's say $5 each and they keep a dollar in winnings and the runner up tap is $4 a pint where they simply get the honor of being served commercially. This would make it easier to keep the taps full too and...

I'd have to argue that the model is a bit self defeating for the following reason; If you want to stress a model that allows for a number of home brewers to rotate on your taps you're simply going to need a lot of capacity in the form of fermentation tanks and bright tanks. The hardest part of...

Hop sock... not a bad idea. May have to try that! Thanks!

Actually I'm doing all grain... I had this thing at a very good boil (I needed to boil my volume down a bit) so I'm thinking maybe I kept getting such a big hot break on the hop additions because of the intense boil. Regardless, I'd still like to know if this is just matter that doesn't add...

Gents, While I was brewing this weekend I noticed a lot of my hops were sticking to the side of my keggle due to the hot break that was created each time I added hops. In fact at one point I had a small boil over which left a significant amount of hop material on the top of the keggle edge...

I'd also like to know how it turned out! Wake up! :drunk:

Well, in that case I'm going to ask the original brewer how big their batch was. I know how much oxygen was added and at what intervals, so I'll just scale it down to size. I'll probably do a tad bit less just to be safe. With regards to yeast circulation, I've decided to build the following...

Indeed I would definitely use an oxygen meter to apply an extra burst every so many hours. I'm thinking an occasional shake of the carboy wouldn't be enough, but I'll have to look into this and will probably try it in the near future to see how quick things settle again. So the key...

And that's exactly what I was expecting to hear! But if you consider that the purpose of this is to add enough oxygen to feed the yeast, but not too much to oxidize it it makes sense. I know the magic number is 8ppm, but how you figure out how much oxygen you can add and at what interval...