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11gallons. I did relax and have a home brew, lol. I will let you know how it goes. Will check in on the brew haus out the door for work this a.m. Eric

Discovered the temp weirdness about 1 hour after pitch. I pitched 1 pack us05 dry and 1 pack of us05 that I had in 3 litre starter. I have always hedged my bet by pitching this way. I got the reading from the secondary thermometer in chamber after leaving open and it read 70 ambient. The...

So I brewed and chilled as normal. Pitched at 70 and closed up new fermenting chamber. Came back and temp probe was at 83! Opened chamber to let heat out. Heater had not fired in that time. Either my floating thermo was way off, or my probe is. I have a secondary temp gauge in the chamber...

Well I pulled the trigger on a ink bird, the 2" foam board, a 200w desk heater. Am testing now, will let you know how I get on. Eric

I am and my heater for my new fermenter chamber is being delivered wed. Any one else? Eric

The less dangerous fg is nothing to be ashamed of. I am drinking my last go now and it is quickly turning into my house favorite. Brewing again next weekend. Eric

Thank you all for the replies. I think I can buy a 100w ceramic heater as well. So if I start closer to the assumed 65 watt rough calculation I may be closer. I plan to heat only via the inkbird and trust the fair weather here is done for the year. Eric

So being completely new to fermentation chambers, I am confused. My plan was the 2" foam board box around my 12 gallon fermenter. Put 200w ceramic heater inside, plugged into inkbird controller. In the brew haus which is usually 40 degrees in the dead of winter. What am I missing here other...

Was hanging around the boys last night, and out came the coors light. I spent more time pissing than talking. I hurried home for a irish red. lol Eric

Welcome from Georgetown DE!! I am relatively new, 3 years brewing. I do 12 gallon all grain batches. If you want to check out the process in person drop me a line. Eric

Prolly in the 50's to start. I am trying to prolong the time the heat remains off in the bewhaus. I am still noodling a low cost fermenting chamber that will work well with my current setup. My current line of thinking involves 2" blue board box with a cube ceramic heater inside, controlled...

So, If yeast will do it's work at much lower temps what would be the anticipated impact on flavor when fermenting in a unconditioned space above freezing? If no one has any insight I will let you know as I am about to brew another batch of irish red with us05. Eric

It's smooth delivery and drinkability is what makes this brew so harmful. Way to easy to over indulge and be late for work. lol Eric p.s. I have another batch in the fermenter now, due to finish on sunday. I can hardly wait

I move my wort manually from the boil kettle to the fermenter using a ss bucket. Aeration is built into my process, not a additional step. Eric

Due to volume consumed, I went all grain 10gallons and kegged right from the start. My first batches were not great, but it was home made beer. I drank all of them. I am still cranking out 1 batch per month and brewing today. Eric

Relax! You may have invented something as was mentioned. Time will tell. Most of us drink our mistakes, regardless because we made it. Eric

My rig in the brew haus. The stand the fermenter is on gets removed and replaced with my coleman mash tun during brewing. After the boil the stand goes on and into the fermenter. Eric

Sorry for your bad luck. Using plastic anything in a public facility would be a non starter for me. Stainless and glass all the way. Can you purchase your own hand tools and maybe your own fermenter for use in their kitchen? Eric

Welcome to the world of " not relying on some one elses worn out rollers to get good efficiency! Eric

I have never brewed a IPA. Currently on tap an American brown ale, next up Saturday morning is a strong porter. Eric