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The lid is stainless. Not sure what else there is to it.

Sorry Gyropilot. Someone else got in ahead of you and followed through.

All gone. Thanks everyone for the interest.

Looks great! Nice work.

Bump.

The inside of the lip (the part that sits down into the pot a bit) is 11.75" diameter. The outer diameter of the lip is 12.75". I hope that helps.

jsmoon's lid is shipped. I have to measure the exact dimensions for you other guys. Sorry for the delay, it ended up being a pretty crazy week.

bump. This would be prefect for someone to purchase along with that SS head March pump also listed int he classifieds.

Yeah it was a really old junker, but I was still shocked. That is about 10x more expensive to operate than a new fridge. Full cost recovery within one year.

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For what it is worth, after running an old CL fridge for a long time as my keezer, I would suggest saving pennies and buying a new freezer. At the very least only buy a newer used one that is efficient. The energy difference between older fridges and newer models is staggering. You will make...

If ice is forming and all those other points are working, I would say it is working fine. What hysteresis do you have set on the controller? Maybe your temperature band is too wide??? Alternatively, what stage of fermentation is going on? Maybe the beer temp. is ramping exponentially? If...

First check to see if the compressor is running (it will vibrate slightly), if it is running, check that the coils on the back or that the outside of the back of the fridge is warm ( the condenser coils are on the outer side of the skin so you should be able to feel some warmth). If that is all...

You can absolutely do a 1058 OG beer in four weeks. If you have good brewing practices, pitch a proper sized and healthy yeast culture, use proper O2 levels, control fermentation temperatures, and bottle with a sufficient amount of healthy yeast in suspension and a calculated amount of priming...

It is a matter of volume and head pressure, not necessarily the shape of the container (although the shape does have effects). I don't think Lakefront pushes everything through Curly, Mo, and Larry anymore. I am relatively sure they use normal cylindroconicals now for primary and aging.

My only suggestion will be to lower the fermentation temperature. Maybe try 66º. One of te major differences between our scale and the large cylindroconicals that pros use is the pressure on the yeast within the vessel. Typically, pro brewers must use a significantly higher fermentation...

This thread is terrifying. Grains contain very healthy and large colonies of bacteria. Typically, the bacterium will produce lactic acid in large quanities. This can be a good thing for some styles such as Berliner Weiss, but for most beers it is a very bad thing. Also, a few days would...

bump........

Nord has it right. I usually target 66º.