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Very interesting! It looks like at least in terms of a primary fermentation this "blanket" idea still somewhat applies. Since the yeast is constantly emitting CO2 molecules, the O2 molecules would be pushed back. Thanks for sharing! http://beerandwinejournal.com/can-co2-form-a-blanket/

Also, keep in mind that CO2 is heavier than O2, so you will have a nice blanket of protection. Nothing to worry about here.

I'm curious as to why you were unable to cold crash without bypassing the thermostat. I thought most of these ranged between 20-65F or so.

^ I rock a tower and would agree with just about all of those points. With that said, I still like the tower. - Mounting a drain is simpler - More aesthetically appealing in my opinion. It's like you're pouring a beer at a real bar. I personally don't like the feel of pouring a beer at waste...

Has anybody ever thought about utilizing a wine cooler to ferment in? I don't think they have any sort of heating element built in, but they can regulate temps up to like 66F.

I've seen people use ferm wraps, bulbs in paint cans, hair dryers, small space heaters...yet I'm still not sure which method I think is best. I'm wondering the same thing. Which is best or is there even a best?

A friend of mine once said he disliked my IPA equally as much as most commercial IPAs. I guess that means I'm doing something right! haha

Currently drinking a nice mug of this right now, and even at 6.5% it's not too shabby! haha oops!

I've been itching to brew a super light beer for my not so crafty beer friends. This looks pretty on point!

ok gotcha. I usually sparge for 30-45 min, so I think this cold be a viable option for me...until I convert over to a HERMs system lol

I totally understand that, but my thought as mentioned above was referring to heating the BK as soon as there's a gallon or so of wort in there. I'd think with the right burner you could bring this to a boil before the sparge is even over thus wasting no additional time.

So for those that begin heating the BK during or before the sparge is up, do you really think the cool water sparge still slows down the brew day?

6353 + 5 gallons of Grapefruit IPA = 6358

Just as necessary as that post :) Back on topic: So has Intertap been sued yet?

The whole flow of the thread has been about Intertap faucets and how they compare to Perlicks and other brands. I'm here representing the standard and FC Perlicks :)

I've got a thermometer that I drop into the mash that gives a digital readout similar to what Firewalker mentioned. My concern is hot spots throughout the mash. I stirred the business outa my mash last brew and still had a few degrees fluctuation.

Does anybody heat their boil while they are sparging? I think that'd make up for some lost time from a cooler sparge.

Huh, I've never even thought of this. While I may not go to cold sparging, I will definitely be lowering my sparge temps in an effort to minimize tannens as well as save on propane. Sure you can make the argument that heating the sparge water will increase the temp of the wort going into the...

Out with the old and in with the new Perlick 650SS FC!

I just put together a recirculating keg line cleaner using a pump and some keg fittings. I rarely even take my taps apart unless they happen to leak or not seal well. As for foam pours, I just recently ordered up a set of Perlick 650SS flow control faucets. I've currently got a set of Perlicks...