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http://www.yelp.com/biz/the-bottle-shop-dallas this is in dallas proper, and probably 3-6 months from really maturing, but supposed to have a huge selection of beers and the ability to make custom 6/12 packs. Also kind of bar too.

Thanks for replies! Looks like a chest freezer will work just fine. Can anyone comment on a 7 to 8 cubic foot freezer being able to hold 2 carboys? It looks like the 5 cu' will just hold one.

After poking around this forum for a while it seems that most chest freezers are turned into keezers and not really use for a ferm chamber. Is that just due to corneys being much easier to take in and out of the chest freezer and it being a pain in the butt to lift big glass carboys out of...

made a manifold out of cpvc and am debating what type of openings to cut in to it. Any difference or preference out there? I guess it does not matter as long as it gets the job done, but wanted to check out some other opinions. Will be batch sparging if that makes a difference.

+1 to the swamp cooler. Although i am dying to make a ferm chamber, right now I am using a big igloo cube ice cooler. You can put a 6.5 gallon carboy in there and then fill near the top with water. I use a combo of those ice packs used in shipping cold stuff and frozen 1L soda bottles filled...

just a reminder to use treated water for your starter as well. I have made some brews using store bought water, but just used tap for the starter and still had that chlorophenol off taste. That taste will fade with time, but my taste buds are very sensitive to it even when others cannot...

i am a huge fan of pouring a RIS over vanilla ice cream. very tasty.

yeah, that why I wait to add ice till after the 100F wort is in the carboy/cooler. If you got the carboy glass really cold, then put hot wort right in, it could be a problem. I have cracked glasses taken right from the dry cycle on a dishwasher, filled them with tap water and seen them crack...

few observations on my LHBS 1) would say at least 30% of bidness is wine making; probably more. If you are going to open a store, would definitely include (or at least the ability to order) all the wine stuff. 2) They let you find, weigh and mill all the grain yourself. But are there to help...

just share my method. It works ok here in Texas. - use standard wort chiller hooked up to water hose to get down to around 100-110 F - I put my 6.5 gal carboy in a igloo coldmax cube cooler filled with cold water. - move the wort into the carboy and then start putting frozen water bottles in...

I was in the same boat as you for a while. Every 3rd batch or so would have that band-aid phenol. I think my pallet is sensitive to that awful taste, so even the smallest hint and i could taste it. Lagering for a few months will diminish it greatly though. Last 4 brews i used store bought...

it's how Germans (maybe all Western Euros?) make a 3 with their fingers. As pointed out in the movie Inglorious Bastards, they hold the index finger with their thumb while Americans hold the pinkey. I will throw the obvious 'JET fuel' out there as name.