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What is the difference between a regular chest freezer and the commercial type? I searched through a bunch of posts on here but could not find the answer.

I like your style Revvy! I like to keep things simple so I think from now on I will not worry about racking to a secondary or bothering with a blow off either. Is there any worry of an explosion during primary fermentation if brewing a 5 gallon batch and using a 6 gallon bucket or 6 gal carboy?

Thanks for the info Revvy. So I gather you are saying a blow off isn't needed, and may actually be detrimental? And what are your thoughts on using secondaries vs primary only?

I guess I should add that I do usually use a 5 gallon carboy for my primary and go straight from primary to bottle since I am only doing ales for now. (I am still trying to figure out if going to a secondary actually helps with a cleaner flavor or everyone just thinks it tastes better because of...

In some descriptions for Wyeast wheat yeast strains they say "This is a true cropping yeast and a headspace of 33% is needed"... Does that mean you want to avoid the blow off method when using that type of yeast strain? Does this also mean when using those strains you should ferment in a 6...

In the "Joy of Homebrewing" Papazian recomends a blow off tube when fermenting in a 5 gal carboy to remove exess hop resins and other chemicals that can result in a headache when a lot of hombrew is drank. Does anyone have input on whether the blow off method equals better beer?

Awesome. Thank for the info guys!

1) How much warmer is the liquid VS the ambient tempertaure during fermentaion? 2) I would assume as fermation slows down, the liquid starts to cool off again and gets closer to ambient air temps...is this correct? 3) When a yeast description lists preffered temps, is that of ambient air...

Haha Thanks guys!

A few weeks ago I found a thread that had explainations and pics of guy with long dark hair wearing camo doing a partial mash brew. Does anyone know what I am talking about? Now I can't find it again. I am new to this site so maybe I am just not looking in the right places. Thanks

I just had 28 stitches from a 5 gallon glass carboy breaking in my hands. I will be using plastic from now on also!

Thanks Yooper! I will follow your advice! I think I'm getting it now. Any malted grain that still has startches needs to be mashed and if the grain wasn't malted to begin with (oats, corn, etc) it has to be mashed with twice the amount of grains that do have enzymes. I found a good link on...

Sounds exciting Rich! For some reason I thought it would n't be good to keep a chest freezer @ 65-70F but from what everyone on here says, it will work fine.

I noticed you guys saying to follow the 1 lb. grain to 1.25 liters water rule. I posted the instruction for this recipe below because they are saying to steep(mash) in 1.5 GALLONS of water...that equals roughly 3 liters to 1 lb of grain VS 1.25 to 1 lb of grain. That's about double. Now I'm...

Thanks, Bmore. That's good to know.

Thanks for all the help guys! :mug: After re-reading the instructions with this recipe, I noticed it does say to steep the grains @ 150F for 1 hour and sparge w/ 170F, so I guess this would be a partial mash. For future reference, is there a link anyone knows of to easily see which grains...

Thanks Ty for the quick response. So both those grains mentioned above have enzymes?

Thanks for info Ty. I see what you mean about the cycling, that's a good point. They actually sell external thermostats where I work so I can get them pretty cheap. I would assume a freezer is good for lagers but will it have a problem staying in the 70's for ales?

Is there any point to worry about putting specialty grains through a mashing process when using extracts as the main base? I usually just steep most grains for 20 min @ 165F becuase I was under the impression they are already converted. I'm going to guess it depands on which type of grains being...

Do people use freezers or fridges to ferment ales at temps between 65-75F? I know when doing lagers with a freezer you need some sort of thermostat but I wasn't sure if a freezer or fridge can hold temps around 65-75F? I would guess that it wouldn't be good to turn a fridge or freezer off and on...