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I like the black. I recently made one using the same chest freezer, in black of course. Fits three corny kegs easily. IMG_2221 by Cevan65 posted Feb 12, 2018 at 3:36 PM IMG_2023 by Cevan65 posted Feb 12, 2018 at 3:43 PM

I've brewed 12 small BIAB batches so far. I can get about 4.1 gallons of wort out of 4.55 gallons of strike/sparge water and 6.5 lb grain bill, which is .07 gal/lb.

I made a two layer blanket for my kettle out of this stuff below. No need to move my kettle with 3 1/2 gallons of liquid into my oven. I also made a three layer piece for the lid. https://www.lowes.com/pd/Reflectix-33-3-sq-ft-Reflective-Roll-Insulation-16-in-W-x-25-ft-L/1014123

If I'm in that much of a rush, I brew another day. I've found that mashing for 45 minutes gets me where I need to be. Going another 15 min gets me another percentage point in efficiency, a trade off I can live with.

I don't mean to hijack the thread but I just brewed 200 gallons using 9000 lbs of Maris Otter and 52g of S-04. My question: will the Patriots cover the spread?

I use acidrain's approach. The purpose of filling the keg with Starsan and then purging with CO2 is that you end up with a keg that is not only sanitized, but truly devoid of O2. Simply "purging" with CO2 will not eliminate all the O2.

I've tried that filter both from boil kettle to fermentor and from fermentor to keg and IMHO, the filter is too coarse to be effective.

The OP listed 1318 as the yeast he used.

1.079 to 1.021 is 72% attenuation, which is in line with London Ale III.

I do stovetop mash/boils so kegging to 2 1/2 gal kegs is perfect for me. I've got three different beers in my keezer as we speak. I'd get a little bored drinking 5 gallons of the same beer.

So how do you really feel about these beers?

I too run the fan 24/7. I use 12 psi for my IPAs in the 5-7% range with 5' lines and pours perfect. I don't burst carbonate anymore because I've found my beers need a good 5-7 days to condition in the keg and at 12 psi, they have perfect carbonation after that period of time.

It would also help if we knew the yeast you were using. London Ale III for me hits within a point of FG by day 4.