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I had no issues, all the lines appear to be in the back wall(s). All refrigerant lines are pretty much visible in the back of the freezer where you can see the condenser. You're planning to keep the freezer and run a fermentation chamber on the right? You really only need a fan to cool if...

Phase II will add another fan for a push / pull, also adding another controller and using the TSS2 to add heat and control the fan for strictly the fermentation chamber.

Phase I is complete. I've been working my Phase II list, but it's turned out well thus far. I'll probably do a master write up when I'm complete and make sure to include the 8-10 threads of posts that inspired this.

@NickTheGreat I'm shooting for a keezer for cold conditioning kegs prior to my serving keezer and then a fermentation chamber on the right.

Awesome. Right now I'm looking at doing the TSS2-2100 to run the compressor on SP1 and then engage the installed fan on SP2 to pull cold air over as necessary; thank you for the wiring input. I'm going to keep it simple for now and see where my temps end up. If necessary I'll add heat and...

@cas3439 you're onto something with the metal rack shelving, will have to implement. Still looking to see what I can put my temp probe into for liquid, White Labs doesn't make the little vials anymore, those things worked great.

Finally came across a recent thread for this. @MG_OR I have what looks to be the same controller setup on the side by side I'm building as I write this. Controller for the fridge only and a manual rod damper for the freezer. From my rough estimates I can get 4 kegs on the left and 4 - 7 gal...

I brew in my garage and simply have an eye hook in one of the ceiling trusses. I used this with 550 cord wrapped twice. I make a slip knot to grab the bag and then lift by hand and support the weight with the cord. Works without issue. Agreed water adjustments for AG and I just now...

Got my water profile from Ward Labs. Got my PH and lactic acid additions nailed down. I've used gypsum for my heavy IPA's but Question, when I'm shooting for a balanced water profile for example a Wit using Brewers Friend to calculate am I thinking this correct that I would need to use...

You're right, those test strips are crap.... thanks for all the help guys.

Thanks everyone for you responses, this is exactly what I was looking for. I used a few other calculators but was getting off numbers. Off probably cuz using BIAB, but EZ Calculator seems to give 5ml based on my city water report based on very pale 6.0 SRM. I'll probably go 4ml. Was looking...

Doing AG BIAB, wanting to adjust my mash PH but reading around can't find a definite answer. I know that different style beer will affect where my PH is and what it needs to be adjusted to based on my water profile. Using PH strips, test mash at room temp? Then what would be the ratio to...

Tasting notes: Beer is a little young, cracked open at 1 week. Amazing, despite my problems I still ended up with really good beer, probably the best beer I've made. For next batch: I added a hook to allow a good drain and will use a finer crush, this should get my efficiency where I need it...

Mash in, had the heat off but my thermometer is mounted around the bottom of 4 gallon mark to avoid heat from the burner. When I added the grist and gave a good stir I had far hotter liquid towards the bottom that jumped my overall temp. I should have just enough to hit 7.5 gallons of water...

Not trying to hijack this thread but I wanted to post my similar experience for some opinions. I also recently did a 5 gallon BIAB, my first AG, and had some issues with mash temps. From this thread and some others I know now not only do I need to be more familiar with my setup but stir more...

Figured I'd chime in since I officially just lost my first 5 gal batch. Did an "Old Speckled Hen" clone. It was in the secondary already, clearing to a nice reddish brown as it should be. I wasn't able to check on it for a few days and my daughter shut the door to my pantry allowing it to...

Anyone have any nice excel brewing schedules they want to share. I just made one but I'd like to see other people's ideas as well if anyone is will to share. [email protected]

Much agreed, I just started brewing again after 6 years. It was far cheaper then, but still when looking at 'GOOD' beer and beer that is simply not available in the store or states for that matter, it's cheaper. I still brew extract, I'm sure it would be even cheaper yet to go all grain...

kosmokramer, that's a tough one. "In most cases, the red stuff you see in a thermometer is either alcohol or mercury." http://ask.yahoo.com/20070315.html I would probably not drink it, for the future, I use a digital meat thermometer that I use only for beer.

Thanks for the link, that is exactly what I was looking for!