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Ok I'm wiring it up now. It seems a little weird that the black goes to 1 and 7 but I'm going for it anyway.

Ok thanks for the sketch I got it now.

That makes sense to me except for one thing, is your diagram in reverse? Because it looks like your 1 and 2 are really 6 and 7 (loading).

Thanks, nickel, another member said he was going to give me diagram also. But hey I'll take a diagram from whoever posts first. I want one to print out for future reference because I would probably use this again since they're only 13 bucks.

I see, I didn't notice that. I guess there's only one way to find out the truth... do you think the freezer claiming 5A could cause a problem if the controller is in fact rated at 5A? I guess I didn't look into this very well before hand lol. What model do most other people use? I'm just...

Thank you I would really appreciate that. I'd feel a lot more comfortable with some "tried and true" wiring from someone else with the same controller.

That's what I thought, don't know much about wiring things :P I updated my last post before I saw yours, but I'm wondering about the limitations of this controller. According to the paperwork that came with it: Also the terrible instructions that came with it claim "Relay contact current...

Hmm it says 5 amps, is that pushing it? Also, speaking of the ground wire, can I just bypass the controller for the ground, or leave it out completely? Also the terrible instructions that came with it claim "Relay contact current: Rated 10A"

I ordered this temperature controller form ebay: http://www.ebay.com/itm/320926548163?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649 Here's a picture that I scanned of the wiring diagram: I followed a guide for this type of temperature controller, which looks exactly the same...

Sounds like a good plan. I'll just give it a good stir and pour some into each fermenter. I had a feeling this was a good idea. I'm pumped that the new yeast starter technique is going to yield us 5 gallons of brew with minimal work. Thanks for the advice :)

Thanks, this idea is looking good then. How do you suggest we get a uniform distribution of yeast? And should I worry about trub and other stuff, or just scoop it out with a thoroughly sanitized measuring cup? Mark it 0.

Hello, long time lurker here. I have somewhat of a specialized question here, which has broken me out of my lurking phase :) I need some advice on reusing a yeast cake. We are in the process of getting the equipment to upgrade from 5 gallon batches to 15 gallon batches to save time in...