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How much faster does it bring your keggle to a boil?

Pacman loves 60-F

Inspired by our little 12v cooler, I was just thinking about experimenting with a peltier ferm chamber. I was thinking more of a foam box to contain a carboy. I am already wondering if a spare window AC might be an easier solution for me as I am sure the AC will have enough cooling power. I...

I am assuming the smaller kegs are less available and would cost more per serving, is that not necessarily the case?

So my freezer which I hope to convert into a keezer is only 16-inches wide. It would be nice to be able to serve commercial beer but I don't think most 1/2 barrel kegs are going to fit. I am wondering if there would be any major issues with just hooking the commercial keg to my cornies and and...

What he said! Each yeast strain will fluc differently, so we have no idea how long yours will take. Keep it there until it suits you :)

I experimented with this and found it very frustrating. The outside diameter of my ball lock line was the same as the inside diameter of my siphon line. I attached with a pipe clamp but constantly struggled to keep air from leaking in. A good barb adapter would have avoided this issue. The...

Yes this is the one which has proven accurate for me. I actually tested it with hydrometer.

I normally notice a significant amount of cold break in my carboy as it is filling, but when I rack the finished beer and collect the yeast the break seems to have disappeared. Is it there mixed in the yeast pile or do the yeast consume the break?

I wouldn't pay any attention to the air lock after you put in the dry hops. All those little hop bits will drive CO2 out causing the air lock to bubble long after the yeast have finished doing their job. At this point your likely loosing aroma as it bubbles.

Yes it's overkill, but you already knew that :-) Invest your sanitation on your fermenter. Such extreme measures are especially pointless for your bottles for a few reasons: 1) at bottling time your beer already has alcohol which provides resistance to baddies. 2) your beer is already...

I have also been thinking about fermenting in cornies. Is clogging the diptube really an issue? I had thought that 50 or 60 PSI would push trub/yeast through the tube?

Yes, make a big starter! I am thinking at least 3 or 4 liters. The added honey you mention is a lot more expensive than sugar. I don't think you will get any noticeable honey flavor, so would suggest substituting it with sugar.

Give it another day, don't worry.

I am sure that somebody has tried Pacman at 52 as it is known to be excellent at 58. I have personally had Pacman slowly, but fully ferment apple cider in my fridge. I am talking 4 weeks to fully ferment and best to drink while still sweet. I expect apple cider has simpler sugars than your...

I have done hundreds of bottles in my dishwasher sanition cycle and never noticed a single infection. I do not add any detergent or sanitizer. I heard that rinse aides like Jet Dry will kill head, so we never ever put rinse aids in the dishwasher just in case we are bottling soon. My...

This weekend I did a Columbus/Centennial version of this. Pacman yeast chewing through it at 59F!

You are planning on kegging, so would recommend you forget about a secondary carboy and move it right into your keg as soon as fermentation activity subsides. I don't think you stand to gain anything from the secondary carboy.

I have had excellent results doing this sort of thing with low and medium gravity beer! I divide the wort evenly between multiple carboys. For the top-up water I have always boiled and chilled it just to be sure it is sanitized. It has been a great way to make the most beer with my equipment...

Yes! I recently discovered how well Pacman works for cider. This season I have done 4 back to back gallons of cider with Pacman in my fridge. I put a bit of Pacman in a gallon jug of cider in my fridge just to see what would happen. About a week later noticed the cider was actually carbing-up...