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So I brewed to day and heres the setup I went with. Worked wonderfully. Got the temp down to 80dF when it was almost 110dF outside.. the water was coming out of the tap at 100dF!!!!

I used that yeast a month ago and it is nuts!!!! It fermented all the way down to 1.004 in 3 days! It was quite fun to watch, enjoy the show. I fermented mine at 78dF and it was banana-y and delicious. drink it young :rockin:

I have the Coleman 70qt Xtreme :rockin: and it only dropped 2dF in two hours.... it was only $40.00 online

I have three thermometer actually, one is digital and two are 1/2" dial thermometers. One dial will be on the wort out (chiller) and another on a tee to the mash tun out.

passedpawn - yes it is a duda diesel plate chiller. I got it from kegcowboy (after I realized i could get it cheaper from duda diesel, but who cares, it was only like $5 cheaper on duda diesel)

I'm thinking its going to be stood up on its side (vertically and not horizontally) I haven't even pushed water through the setup yet... I do agree that the upside down position is not the best and am more than likely opting for the vertical position.

More pics of the whole setup to come. The idea is to do this for way cheaper... http://www.brew-magic.com/chillwiz_pricing.html 30 plate-chiller - $85.00 March Pump - $150.00 Fittings laying around = $0.00 Nice and easy, almost as cool

Sooooooo, I have started to construct my own DIY "chillzilla" type device :rockin: It is almost complete, but I have no problems sharing the initial setup. I have another ball valve to put on the right side of the 'T'. As of now the pump is just used to whirlpool and transfer through the...

I read this guy Diacetyl-Fermented-Foods-Beverages-Takashi. It says to completely cap/seal off the container that the beer is in (carboy) during the diacetyl and crash cooling. +1 on the rubberbands and plastic wrap. But even if some air does get in the CO2 in the head space will become...

It might have fermented out already. What was your OG? I would give it 3 or 4 more days and take a hydrometer reading.

rack to secondary for 5 days w 4 whole beans for 5 gallons

We should be back in business now

its a homebrewery, i do what i want

So my pictures got deleted... oops... It just so happens I am in the middle of upgrading again. So, here we go.

Here is my first label design. I know its not professional but I am no professional, so its perfect. If you don't speak spanish the name is golden sky brewery ;) and the beer is a blonde ale, dirty blonde is the name. :rockin: peace yo

3 6 gallon carboys on top and bottom... sooooo 6 carboys total. Corny kegs, 5 gallon sanke and 15.5 gal sanke's all fit too.

Blonde ale goin through a little crash cooling. The 2x4 shelf does not have a top on it. this allows me to have my blow off tubes go above where the shelf would be, while still allowing me to put another carboy or bucket on the shelf too

malting is a process.... there is 2-row and 6-row barley... these are malted (kilned) to make the other malts.... They are all a different level of malting... as well as other factors like beginning the germination process before malting... anyways... to answer your question, you can toast...

why wouldn't you just throw a hop pellet in your mouth every time you take a sip.... I don't know how much money you make, but this seems like a complete waste of money, not to mention a complete waste of a good (maybe) batch of beer

Most of your fermentation should have been done by the time you transfered to secondary and you should have left most of the yeast behind so you shouldn't really have to worry about too many off flavors. Bottling will help. Kegging works too and its easier. All in all your beer will be fine.