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I'm not sure I understand. "in order to program the heat setting" You should be setting desired temp and then setting the temp differential and compressor delay. It sends power to heat or cool based on temp differential from your set temperature. If you haven't, I would set the probe in a jar...

06/28 update: Brewed two separate 5 gallon recipes on 06/09 less than three weeks ago. Created a single 2L starter and split it between my two batches. Pitched at 85 and placed in 85 degree fermentation chamber. 4 days later increased temp to 90 in chamber. Less than three weeks later both...

Nice DIY!

Was that a side by side freezer/fridge that you converted into a full fridge? Nice.. I see the old ice maker and the remaining middle divider. Thought there would have been some (cooling coils..refrigerant lines..whatever they are) in the divider wall in between the fridge and freezer. Nice work..

I never heard back from you about the kegs.

Looks good so far, I built a rolling platform for mine so it would be easy to move around.

I did that once, it was actually a small hole so ended up rinsing the package off by dunking it in my sanitizer bucket. Kind of held pressure on the pack so that the fluid did not travel into the pack. I always dunk the package in my sanitizing bucket before I bust the nutrient packet now; that...

I would say we all experiment in this hobby and that you can do whatever. It will more than likely taste great. Sounds like you would loose some bittering properties and maybe gain more hop flavor.

Is it possible that you mashed at a low temperature? What temperature did you ferment @? Additionally, this may be more of a band aide than a root cause, but you could monitor the gravity and cold crash the beer when you hit your target FG. The crash could stop the yeast from dropping the...

Sent you a PM last night about the kegs. Thanks

Yeast package and some liquidish goo malt together in a 1.5 liter pitcher. This did the trick, the starter worked great. Thanks.

I bought a $25 temp controller on eBay from China, a $25 dollar Craigslist fridge, and some wiring. You don't have to get as fancy as this thread, but it has some good ideas for temp control. Compressor hooked up to cooling side, and I have a fan and heat lamp set to the heat side. It's a 2 way...

Quote: Originally Posted by kevmoron It looks like I'm in the same boat as others on this, with 3724... I mashed 9 lbs of Castle Pilsner malt at 145 for 90 min (this one is a SMaSH), then 158 for 30. Added 1 pound of sucrose, and came out with an OG of 1.060. Pitched a 1-liter starter...

I suppose it may be up to preference, but I was wondering if we should treat this yeast (320) like any other hefeweizen yeast: Meaning ferment for a couple weeks +- a few days or until fermintation is complete, then straight to keg, carb, and serve "young." Was thinking about bumping up the...

Your opinion please: I by accident froze my Wyeast package. I decided to put it in the fermenter to thaw, then broke the nutrient packet, and now the package is completely puffed up. Puffed up like the yeast are great and producing CO2 after breaking the nutrient packet. I am thinking I am...

In response to the last reply, a $25 Craigslist fridge and a $25 dollar temp controller from eBay works well too. Plus some wiring.

You can find these so cheap, I would order more than one. Mine were about $25 a piece when I ordered. I actually need to place another order in case I need to replace a unit. It would be trouble if either one of my controllers went out and I did not have a backup. Fermentation chamber and keezer.

I live in TX and can have some major fluctuations so I just try and use good refrigeration technique. It is expensive to create cellars or basements due to rock here. I actually have my brew setup in the detached garage. I have a keezer that holds at about 37 degrees and a refrigerator...

Thanks for the reply, no I don't always ferment in the primary for 6 weeks. I just want to let this big beer and yeast do their thing undisturbed. I did not want to tack to secondary, just want to go straight to the keg. This brings me to my question, at this point do I want to keep it at...

Question about aging your tripel. I made a tripel earlier this year. 6 weeks primary then straight to keg. Then put it on tap at serving temperature for two months. It turned out more than great. Not trying to change what works, but trying to improve. Should I be aging at fermentation...