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I do both but i start with reverse osmosis water and then build it up to what i need.

I did i hefe for my first beer and will never do one again without temperature control. I tasted like that cloves gum. I have heard that the information that low temps create cloves and high banana is not true. Mine fermented warm. Jamil z. Recomends 62 degrees for a good balance but stresses...

Actually the article you are refering to is probably a newer one since the podcast was in '09. I dont know how statistical data changes...unless of course the new study was sponsored by the makers of thermowell.

Podcast: brewing network presents fermentation control by jamil z. and J. palmer sites what i think is the same article saying the differnce is minimal even as little as .5 degree.

I am by no means talking it down. I just think it is an unecessary costly piece of equipment, since studies have shown that a probe in the center of the wort and one on the side of the carboy have a variance of .5 degrees or less.

2 buckets fit perfectly, with just enough room for your johnson probe to fit in between the bucket cleavage...

It can. I think, I will dbl check when i get home

I dont see how a fan is going to change anything you are looking to measure the temperature of fermentation not the ambient temp of the freezer. And the way you are doing it is the appropriate method. Jamil and John P. agree. There is a whole podcast on temperature control on the brewing...

Sorry about the confusion in my previous post. I was refering to the post about the probe immersed in water. That is a bad idea. Your method (original poster) sounds very good. I would duct tape the probe to the carboy and insulate the hell out of it. Dont know why you are getting the temp...

That sounds good but is flawed. You will be measuring the temperature of the water not the fermenting wort. Fermenting yeast produce energy=heat. You need to measure the temperature of the fermenting wort and what you are doing is perfect. Dont know why the swings? But i have a controller on the...

I use a refractometer for my OG. Then when i want to see if my fermentation is complete i use the refractometer again for 3 day (it doesnt give accurate readings with alcohol but you can see if the gravity is moving) All it takes is 4 little drops from a sanitized plastic pipette. You can even...

Awesome

Just listened to a podcast that quoted an article in BYO were a guy did some testing with fermentation temperatures. He found that the difference of having a probe in a carboy (thermowell) and placing a well insulated probe on the outside of the bucket was less than .5 degrees difference. So...

Update on my rasp wit. 3 lbs of puree in secondary. Bottled a week ago and left the bottle upstairs at 76-78 degrees. Strong rasp character and nose, very tart however. On a side note i have always moved my bottles into the basement after bottling (65-68 degrees) and they take at least 3 wks...

Will taping the probe to the fermenter give acurate ferm temperatures? I thought it would be closer to ambient.

I have read posts that say fermentation temperatures are 8-10 degrees higher than ambient. With that having been said if you are using a johnson controller/chest freezer combo, the probe is attached to the fermenter, and you want to ferment at 62. Do you set the controller to 62 or 52?

Home brew in provo, suprised you havent been arrested yet.

Just ordered one... Any modifications need to be made as a fermentation chamber for 6 gallon carboys besides a controller? Which controller is best according to you guys? And what is a collar?

Using buckets and carboys, i believe they are six gallon? Would like to be able to fit two.

7 cubic feet good?