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Yeah I'd say that has plenty of room for doubling extract. Plus, once you move into all-grain you have a kettle. Just put a ball valve on it (assuming there isn't already one on there). Cheers.

Anyone else care to weigh in with suggestions for a nylon bag and weights?

Don't see why not. As long as your brew kettle can boil 4-6 gallons with plenty of room to prevent boil-overs.

I'm only on the other end of the spectrum I guess. I just finished up a Hefeweizen and sampled one after 1 week in the bottles. Plenty of carbonation and head retention for only being in the bottle 1 week and the taste was great. Will it taste better in two weeks? Probably. But I like to sample...

Yeah that sounds like a good idea. What about ceramic pie weights? Like the ones they use to keep the pie crust from rising in the oven? You could probably soak those in a bowl of Star san and add them inside the nylon bag?

Hey guys/gals. Just wanted to conjure your expert advice. I'm brewing a coconut vanilla porter and I am getting ready to add the coconut. I plan on using Bob's Red Mill unsulfured coconut flakes (1.5 lbs in 6 gallons) but I had a question about how to add them. I was looking at mesh bags but I...

I believe you have your temps and flavor profiles backwards.... For german style wheats like witbiers, fermenting under 68-70 will produce more clove, and anything over 70 will give more pronounced banana/bubblegum.

Thank you for the info. The soonest I can get more yeast is 12 pm tomorrow when the store opens. Will it be ok to pitch the yeast around that time? It will have been in primary for less than 22 hours.

Hello all! Today I brewed my second batch of beer and after going over my notes I am starting to worry a bit about not pitching enough yeast. The recipe I did was a porter and my OG was 1.062 in 6 gallons. I pitched one pack of WLP 002 English Ale yeast and I'm thinking it won't be enough...

Thanks for the tips! Cheers!

Thanks blacklabel, you've been a big help. As far as output is concerned, the 308 model should be capable enough to handle a 7 cu/ft deep freezer correct?

Awesome! Thanks a bunch. So when I place the probe in the fermentation chamber, should it be in the fermenting liquid, or will taping it to the side of the vessel suffice? I really just want to ferment around a consistent 65-68 ambient depending on the beer.

Thanks for the quick reply! I would imagine there is a picture out there of what the correct wiring is supposed to look like?

Bumping the thread for a question... I noticed that earlier in the thread there was a wiring issue with the unit. Without having to read through all 28 pages, can anyone answer whether or not this issue has been fixed? I wanted to purchase one from Amazon and wanted to make sure that it will...