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Thanks, fixed in an edit above

So I'll pitch in since I've gone down this rabbit hole as well and just started another thread specifically to discuss this issue. There are three variable in play here that seem to be confusing most folks (myself included). I'll use invert #3 because that's what I seem to use the most The...

Thanks! that's really helpful

When you say "Golden unrefined sugar" is there any more specific name for that product? Or do you have a link to a specific brand you like? (I believe you live somewhere in Germany from past chats, so it probably won't be available here) That's another thing I keep finding is that between the...

As to the source and publish date: This article is an exclusive online extra from the July/August 2016 issue of Zymurgy magazine. — By Amahl Turczyn, Zymurgy Associate Editor References cited Jackson, Michael. Michael Jackson’s Beer Companion, Duncan Baird Publishers, 1993...

Agreed, that's kinda where I am as well. All of these methods make invert, it's just a difference in color and potentially flavor. Whether it's a significant difference would require some extensive testing.

I've made it many times as well, and it doesn't harden unless it gets above 310F. But it's not exactly a liquid either. To use it in my beers I have to heat it in a boiling water bath for 30 minutes or so, and then I dump it in and then refill the jar with hot wort to dissolve the rest and...

Thanks! Good stuff Glad I'm not the only one confused haha Btw, I've been using Turbinado sugar since it's readily available in the organic section of my local store. I like its flavor, and the brand I get has a really interesting licorice flavor. As it heats it gets some umami (soy sauce?)...

Thanks I've found the unholymess article already and know that Ron was a major contributor to that. It's kinda funny that they cite that as a reference on AHA but don't follow that method at all...

So I've been making invert sugar for years following the recipe on the AHA website. https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/ According to this, temperature and color are directly proportional. Basically if you want invert #3 you just...

Thats very similar to my build looks great! Question for you, how is that gas strut configuration working out? That's not the "correct" way to install them, but like mine, if you install them correctly the lid closing will tilt the freezer backwards.

Ok so update I crawled back through old keezer builds and low and behold, the original Jester build had freezer heat dissipation built in! So I built a coolant plenim under a new scratch and dent garage ready 8.8 cuft freezer from Lowes ($299). I used an Amazon range hood ventilation fan to...

Hmm well you were smarter than me. My keezer lid is the bar top. So it still uses the original hinges and opens just like a freezer would. But I could do something similar if I find a slightly shorter freezer. I'll look into that thanks!

Ok so update. I have scoured the internet and I apparently built my keezer around a unicorn size. There are no freezers on the market currently that match the dimensions I need. So... I'm thinking I need to come up with a method for adapting my keezer lid to a different sized freezer. I...

Thanks! I'm debating either a replacement or rebuilding to a collar keezer for simplicity sake. Either way it's a PITA

How long has it been running like that? And how old is your freezer? This one that just died was purchased brand new in 2021 I have a similar air gap all around but no vent.

My beautiful coffin keezer has died for a second time in 2.5 years. I tried replacing the start relay and the capacitor but no dice, so it must be a bad compressor. My best guess is that my freezer is overheating and shortening compressor life because it's fully enclosed on 3 sides. Surely...

I'm curious what the taste difference is between a beer brewed with liquid extract vs all grain? I have done a number of brewing challenges in my brew club of "extract vs all grain" brewing the same style and extract beers win just as often. I think the belief that malt extract is an inferior...

Yes mixed fermentation and sour beers are very commonly served on draft in the US. The sourdough fermented beer that I helped brew is on draft in that brewery now. I adore cask ales so it was a real treat to get to experience so many of them. They are hard to find here, and when something is...

It's possible but I'm quite familiar with brett. Maybe it was simply a POF+ yeast but both were certainly more funky than a simple phenolic flavor. It wasn't the least bit unpleasant, but it also was not what I would expect from a standard ale yeast either. It was more like someone had...