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I just made one the other night.. Pics posted in the "Equip. / Sani." topic on the forum. I plan on using it in a different configuration than pictured. I have a small fountain pump I already had around here that will be submerged in a sink with water and ice (they sell for about $20.00 at...

With what little experience I have at this.... I can tell you what the general consensus here will be.... Let it sit on the yeast cake for 2 - 3 weeks longer. Check the SG then... Make sure you give the hydrometer a spin to remove any bubbles that might give you a false reading. You should...

That's no fun when you break it all down to logical numbers.... :D I think the re-do is going to kick butt....

Sounds pretty solid.... Test round #2 is tomorrow.... Thanks Guys!!!!

I like your reasoning....

The pump is in there so I don't have to replumb the sink every time I want to chill a batch.... I do think I'd get more out of it if I ran the water through the submerged radiator, after the pump, before the coil... Then just dump the water that has passed.... This is why I posted, to get the...

The idea of recirculating the water is because I had intended to use ice in the sink where the pump and the cooler is. I have to admit that if I had a constant supply of fresh water in the ice as opposed to re-cooling / recirculating the heated water that it would probably work more efficiently...

I do have one question about this.... I have the cold water running into the bottom of the coil.... do you think it would cool faster, slower, or about the same if I ran it into the top of the coil?

It shot down from a boil to 150* in no time at all with just the tap water... the last 70* took a while to achieve. I think when I actually use it I am going to run the tap water for about 7 mins, change the water and dump the ice in for the final time. The water recirculates in the sink...

I'm pretty much a noob to all this... I feel like I have gained a lot of knowledge from reading here though... One of my worst 1st batch mistakes was that in the instructions for my first kit, it just said... wait for the wort to cool to about 80* and throw your yeast.... Little did I...

Sorry, didn't mean to make your life complicated... I just went there and looked over the "groups" in my state. I haven't made an account yet... Maybe your problem is with saving the cookie? Just guessing.... I'm real big on re-purposing materials... this just looked like a great site...

I posted on facebook to see if any of my friends had an old chest freezer that I could use for a fermentation chamber... I got the expected replies of "I have one for $200.00, Try "Craigs List" etc.... ONE person dropped something on me that I didn't expect though... She told me to...

I just today googled to see if there was anything local... it doesn't look promising. Maybe we should get something going.... Was out at Betmar picking up yeast today and there were 4 people in there all buying over $100.00 worth of supplies....

I have been looking at the Ranco, pre wired also... Looks like about $80.00 +/-. In my younger days I would have tried to wire it myself... Now, I just want to plug it in and have it work... ;)

Just noticed you are from Columbia also.... Getting ready for the heXX temps we get here over the summer, Huh.... :(

Make sure you have exact measurements before you buy a Mini-Fridge.... I pulled out one that I have had just sitting around and tried to make it work.... It wasn't big enough no matter what I did. Not for a 6 g bucket OR a 6.5 glass carboy. There is a bottom shelf in mine that is "cut out"...

Thanks for the input all... I really kinda' knew what the answer would be.... :mug: Why don't they sell PATIENCE at the LBHS?

I have a batch in the primary for 1 week 3 days. Belgain Style White, partial malt kit. It came with Munton's E491 which I used. Checked the SG today and it is down in the proper range. Instruction sheet says 1.010 - 1.015, mine is at 1.0129. I want to leave it on the yeast cake as long as I...

Thanks for the additional input... I'm just going to go through the process and see what I get. Maybe shoot for some locally grown grapes next time... S. Carolina isn't exactly known for it's grapes though... :(

Thanks for the reply Hummer. I went with the Sav. Blanc kit because it is what my lady likes to drink. I wasn't aware that the kits were less than desirable as described. I had intended to let it age for at least 6 months in the bottle before even opening one to see what we had... I'm going...