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Yeah.. and some of them still use those same strains of yeast... YIKES!.

exactly.. right.. these would be additional coolers. I was thinking about using 10 gal coolers for my 5-7 gal. batches...

The ones i have seal so well i need to unscrew teh lid to allow the flow to continue through the spigot... definately air tight... I'm thinking i'm onto something.. i can get 5 gal. coolers for 20 bucks... with screw on lids... not to mention that if you need add some additional yeast during...

Has anyone ever tried using a screw on lid beverage cooler with a ball valve as a fermenting vessel?.. it came to me as I was looking at my bucket bubble away next to my mash tun.. :mug: thinking its. Food Grade.. sealed and has little affect on abient temperature changes... good no?

One down.... :-)

One word for as a jets fan here... Tebow. All I'm saying. Let the bashing begin!

Good point. They claim to be able to hold temp 10 -20 degrees below ambient temps.. My basement is just around 60 all year long but creeps to 70 in summer. Its goo enough for all other brews pretty much... Its a cheap enough project and could always upgrade the refrigerant device if it fails...

still didnt clear... maybe experiencing a bit of chill haze.. but it tasted fine...

I was thinking about something very similar... I was going to build it out of soem solid birch (i have some extra laying around) then insulating the inside.. but.. for refridgeration... i was going to buy a used 12v dc camping cooler.. and pull the refridgerant device off (its got a fan and all)...

its almost noon... imma pull another pint.. :D

Is there a "too cold" for cold crashing temps... obviously you dont want to freeze it... so above 32 degree mark I suppose will work. I've cold crashed for a 5 days I also used some gelatine finning in the secondary (brought it up to just before boiling, cooled it and added)... beer is still...

would it make it sweater?.. or will the little tikes eat-up all that DME?

Dodge Neon

I havent done that yet.. I have read about guys doing that but i think they brew the day they rack off or keg/bottle their previous batch.. so the yeast is fairly healthy and moving along for most part depending on how long it was fermented. so thats fine. I like to give my yeast cakes some...

I jsut did a similar thing... I just racked my SPA and the yeast cake was fairly clean.. I decanted the little beer from the top swooshed it around in the primary.. and poored about 1 or 1/2 cups into my starter flask.. then i made the normal 32oz to 1cup of DME starter malt boiled it cooled it...

still getting used to mine... took my gravity of my latest batch after moving to secondary.. it read 6.3 (7th day) so i run it through the calculator (excelsheet) and it said it was at 1.022... halfway there since i started at 1.049 (brix 12.2)... well something went wrong with the formula... i...

Clark Gable

D-DAY... lets pick it.. suspense is killing me.

So i did just that... i bought the remote on/off and an NTP fitting that allows me to hookup my regulator... now I tested this and it seems i can turn the tank on to a safe overall psi say 200 psi and adjust my regulator (rated for 250 psi) to the 10 psi i need to push my beer through the keg...

Pouring to the shoulder.... I dont miss it... Kegging has changed my brewing experience! Could this end up over carbing? I had a few 22oz bottles end up over carbed when i bottled what was left in the fermenter after filling my keg.. An i followed priming guildlimes to a "t"... I spent a...