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After perusing the boards, I must admit I'm still a bit unclear as to the pros/cons of an all-copper counter flow chiller v. a CFC with outer tubing made of hose might be. So far the only clear differences seem to be that hose-based CFCs are cheaper, and all-copper CFCs can be thrown in an oven...

Oops... Didn't see the 'outer dimensions' part.

Unless I'm missing something profound in my math, it's definitely off... 43in x28in x33in = 39732 cubic inches / (12*12*12 cu in/cu ft) = 22.99 cubic feet

Re smelling/tasting it: I plan to test it next time I'm by his house. He didn't want to sanitize everything just to test it, since we'll either be kegging it or tossing it when it's done crashing, so hopefully that happens this weekend. Regarding the Star San - I actually mentioned that to...

It's been cold crashing in a temperature controlled kegerator, with the temperature at ~37-38 degrees at the lowest. Certainly a bit could freeze if it was close to the cooling element, but its 4-6 inches away from the cooling element and the band appeared less than 24 hours after it was put in...

With caption-goodness...

To give context, it was a ridiculously simple Blood Orange Hefe recipe, but we had to substitute zest from cara cara oranges instead (because blood oranges are going out of season here)... Just 6lbs of dried wheat extract and a tea made with the orange zest and steeped with a few slices of the...

So yes, I know what most of you are thinking from the title - cold crashing will clear the beer from the top down, nothing to worry about. Issue is a bit stranger than that though. Brewed a hefeweizen with a friend about two weeks ago. Was done fermenting, and the sample for our final FG...

I wouldn't worry about .006 difference; the larger impact on flavor and body is going to be how efficient your mash was anyways. The extra 3/4% of ABV might be noticeable if youre actively looking for differences, but won't be a huge deal. And adjusting the G now (either by adding unsanitized...

After a full primary (1.042 » 1.008), eight days cold crashing a blonde ale (<38 degrees for 7 of them), gelatin @ 2nd day of cold crashing, and filtration (need the batch for a party this weekend and wanted it crystal clear), I had a gorgeous blonde ale: I threw the keg (which had been...

It can take up to 72 hrs for visible signs of fermentation, and with old yeast, 36 hrs isnt surprising. Let it ride for now. Whether or not you observe bubbles (sometimes a hood or a bucket lid isn't airtight and the CO2 seeps out with no bubbling visible), there should be a krausen ring left...

The consensus seems to be to avoid a secondary unless, as you mentioned, you're (a) doing an addition (fruit, dry-hopping, chocolate nibs, etc), or (b) doing a long fermenting beer (e.g. a lager or a "big" beer with higher than 1.060 OG) that is going to be sitting on the yeast cake for a long...

The only thing I'd add to this is that it is possible to rig up your system so that the fittings are easily interchangeable between the ball- and pin-lock posts by using posts that have flare fittings on them (e.g. MoreBeer link). I actually set my system up so that only the gas lines have male...

You're going for 1.040 with a yeast starter, and by my math (which very well may be wrong), you started with 1.073. That's both a bit intense for yeast (which is going to stress them out, hence the reason you make a starter for big beers in the first place) and going to lead to vociferous...

Everything I've read on amylase (beta and alpha) says that the primary denaturing mechanisms are temperature and pH, and often the reference will include a note about denaturing time for certain conditions (e.g. at 153 F, alpha-amylase will become denatured after two hours, etc). Is there a...

You shouldn't have a problem with tannins (they become an issue when you mash-out for a prolonged period at a temp above 170), but it will definitely affect your beer. At 144º, beta-amylase is active and pretty happy, which is able to more thoroughly break down starches in the grain into a form...

I haven't used zests enough to know the difference between blood orange zest and "regular" orange zest, but the flesh is less sweet and a bit more intensely flavored (I think, among other things, they have more citric acid). I certainly cant tell you what effect any of those differences have on...

Recipe was quite simple, since it was my first foray into crafting my own recipe... 6lb Bavarian Wheat Extract Zest of 4 Blood Oranges 2 Sliced Blood Oranges (didn't want to overwhelm the brew with Orange-iness by using all 4) .5oz Hallertauer, 60 min .5oz Hallertauer, 20 min Yeast...

I've decided to enter a Hefeweizen brewed with zested blood orange peel, and can't quite divine which BJCP it properly falls under... By the ingredients, it seems a blood orange hefe would fall under 20 (fruit beers), but I've also seen comments saying that an orange beer should be under 21A...

For the benefit of any intrepid homebrewers down the line: I cold crashed this brew for a little over a week, racked to a keg, and carbed at 28psi@40... and it's delicious. If the globs were in fact an infection (I suspect they were not), they added no off flavors. I think it's more likely...