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- Friends and family are often poor beer judges. I don't know about yours, but my family would tell me it was the best tasting beer ever, even if I gave them the gnarliest butter bomb ever created. - Have you tried taking a bottle or two down to your local LHBS and see what they have to say...

This is something that has never really made sense to me. A starter is simply a small batch of beer. So if the nasties don't fly up, then why don't we just put a piece of foil over our fermenter? Why air tight? Is it simply to contain the krausen?

Vancouver/the couve/vantucky here as well. And just so we're clear, that's Vancouver not BC, Washington not DC. cheers

I've actually thought about using Chambord in a recipe before. I figured the alcohol would settle to the bottom and not be absorbed into the beer completely. Am I wrong?

If you're going to be in SW Washington, you should check out Baders in Vancouver. www.baderbrewing.com. Good selection and great staff.

Thanks for the response guys. I didn't know that fermentation gives off heat. Good to know. Also the sanke kit looks interesting. Thanks again

Thanks for the response. I'm simply wanting to ferment and keep warm more than one carboy at a time. They will be sitting right next to each other so therefore should be the same temp. I'm thinking one controller, one temp probe and two ferm wraps. Seem reasonable?

Is it possible to hook up more than one fermwrap to a single controller? Perhaps via a power strip? Or is that a fire hazard? Thinking about ordering a controller and just need to figure out how many I need. Thanks!