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I actually did add fans to help circulate. Afaik the cooling coils are in the sides not the bottom of the freezer so shouldn't be much difference in cooling off the bottle vs the kegs. I think the mass of the water in the bottle vs a keg of beer had more to do with the difference imho. I do...

I may rename this thread to "A tale of two kegs" Moving the temp probe to be taped to the side of a keg definitely made a difference in pour temperature. Huge improvement. Carbonation on the keg I have tapped however didn't improve. I kept the psi at 30psi for two full days after the temp...

Gas ball lock connectors with check valves

Good thought process. Definitely need to get temps stabilized and at the chill I want. Thanks for all your help!

Interesting thought. Might try the good old tape the probe with insulation to the keg trick. Unfortunately I'm not trying to fix first pour issues so much as trying to figure out why my cream ale isn't carbing. Tho the first pour and temps are definitely concerning.

Was concerned about botulism. Wort doesn't have the same acidity level as beer so is basically perfect for growing botulism spores. If you intend to store your jars for long I would be concerned. Short time in refrigerated storage is probably ok. (Tho I'm no expert here, just wanted to call out...

When I looked into doing that I found that the insta pot doesn't raise enough pressure to get the wort/jars hot enough to kill botulism. Supposedly it will get to 230 but really needs to get up to 250 to safely kill everything.

Damn nice set up. I'm terribly jealous. A word of warning about your pump tho. I used a chugger pump on my glycol fermentation loop. Granted that's not a March pump but asfar as I am aware chugger and March basically use identical motors. Youve got to pay attention and oil those little...

It's hard to see but the temp probe is right in the middle cavity of the 8 kegs on floor. I put the probe in a 20oz Coke bottle full of water to help damp the airtemp swings. I am giving a good pour to clear out the lines when checking the temp and when checking the carbonation. This also...

Recently I built a collar keezer. My set up for 10 corny kegs And has 4 intertap faucets. I've been trying to carb up a cream ale for several weeks with no luck. I keep the keezer set to 38f +-2f. I've got my temp probe hot glued into a 20oz Coke bottle full of water. I set the bottle square...

Mmm. Mead definitely teaches patience.

Lol. Swmbo absolutely hates it.

Looking good.

Looking good. Smells awesome. Starting to get some yeast accumulation in the bottom.. and I think some on the raisins? Kitchen smells like orange spice all the time.

I would love one of these! Pick me! Pick me!

Couple days later

Thermowell. I don't intend to Temp control this one but I wanted to have an easy way to check the temp, so I double drilled my stopper and stuck a well through.

11/6

16 hrs or so later..

My first time making Mead I decided to do a jaom 1 gallon batch. Such an easy process to do! I especially like the don't mess with it part. Just sit it in the corner and forget about it for a couple months. Going to try to post pics as it ferments.