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I would go with the fermentation freezer, but I would try to find something around 8.2 cu. ft. I have a 5 cu. ft. Freezer and it's a little too small.

I made a 35' half inch I.D.CFC with a 3/4 garden hose. Works really well with a whirlpool.

How does it taste on its own flavor wise? Is it very bitter?

I haven't seen it in Santa Barbara, but I'll keep my eyes open and let you know if I find it somewhere down here.

Nice looking grains! I have home roasted grain many times with great results. Some people recommend letting the darker roasts sit for a few days to a few weeks before using them, so they can off gas/ mellow. Report back on how it turns out.

29 years old and have been brewing for 7 years now... What an amazing way to spend free time!

I say keg it.... I can think of a lot of things that freeze and thaw and still taste pretty good while maintaining consistency.

Sounds like you may want to invest in a more robust 1gallon carboy... I would think you would have a hard time cracking one of those gallon wine jugs.

Project Manager for a mid-sized General Contractor... After reading this thread either logger or micro brewery brewer sound like better careers...

URL please.........

As a recipient of a system the P-J inspired... Thanks for all you have done P-J!

Nice reply... I guess that's one persons take on how to interpret per capita.

80% the highest consumption question was an interesting one, an opportunity to open a brewery on an island possibly?

You may try your next batch using purchased water from a water dispenser (outside the supermarket usually) and see if that eliminates the taste you are finding as a constant. Try to change one thing per brew, otherwise you will have a hard time pinning down what the culprit was.

I believe that aroma and even flavor will slowly degrade over time. Being sealed, purged of O2 and frozen slows down the process significantly. With that being said, I would only use them for additions above 20 mins. Or for non-hoppy beers. It's just not worth the risk with all the time and...

Have you tasted any of the bottles yet? Did you pitch fresh yeast and did you make a starter?

Did you cold crash prior to racking?

Just to update this thread incase anyone else runs into this situation, I ended up cold crashing for a few days and then jumpered the beer into a new pressurized keg. Worked like a charm and didn't even need a filter.

You could always fill the mason jar with CO2 to get the same effects without the possibility of oxidation. Very cool!

That is really neat. Is there a place for the air to escape out of the jar when being filled?