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Has anyone ever looked into using an industrial water chiller for a DIY glycol chiller instead of an AC unit or an aquarium chiller? A Chinese CW-3000 is way less expensive than an aquarium chiller and it comes in a aluminum case rather a plastic case...

Needless to say, I had to dump this batch. But not until after trying a pint. It tasted alright, surprisingly. But it was the effect on my body that terrified me. I experienced some of the symptoms listed here. Particularly, the nausea, salivation and hypotension. I almost drove myself to the...

I shut off the pump and closed the valve when the air trapped in the CFC went into the BK and caused some vigorous bubbling and splashing. That's when I noticed the blue green liquid in the return tubing. About 1.5 ft of the 4 ft tubing was filled with this liquid. I disconnected the tube and...

Fermentation started 10-12 hours from time I pitched a vial of yeast, no starter. Unless I misunderstood, I read that verdigris is toxic. If it's toxic to yeast, then fermentation wouldn't have occurred. Since it fermented, is it safe to assume that the finished beer would safe to drink???

No.

So I forgot to clean my counterflow chiller before using it on an actual brew. Blue liquid came out of it and went into the wort. This is only my second time using it. I did clean it the first time, but I didn't clean it again before using it again on this batch. I tasted the wort afterwards...

At least I think it may come in handy, especially for a DIY project. So I'll just leave this here...

So I read an article saying real Belgian-style ales are step mashed. I also read that a step mash is only required when mashing unmodified malts. Step mashing modified malts will only result in a beer that lacks body. If one were so inclined to brew a Belgian style the traditional way...

The title says it all. I've read that the reason why decoction mash doesn't extract tannins from the grains is because the wort it is boiling in is of lower pH than straight water. So... What if I dissolve some of the extract in boiling water, then throw my steeping grains in?

So, rather than wait another week, I added gelatin and waited for 2 days. Not only did I get a well-carbonated clear beer with thick, luxurious head, I also got a better tasting beer! Before the gelatin treatment, I detected some mediciny off flavors. I thought I might have to dump it. I guess...

I did find a Keg Line Balancing Calculator. I'll try that. If it doesn't work, I guess I'll just wait 1 more week. Still, I'm curious if haze has an impact on head retention.

Well, according to the carbonation chart for the volume of CO2 that I'd like, 2.3, 8 psi @ 35F is spot on.

I have a batch of Amber ale that has been carbonating in a corny keg at 35F/8 psi for a week now. When I pour it in a squeaky clean glass, the beer doesn't form any head. WTF? Both line and tap are clean and sanitized. It sat in primary for three weeks. The hop charge is at the lower end of...

This. Mine was throwing off the magnet to the side after the fan reaches full speed. I tried placing a glass bakeware that is about 1/16 of an inch thick between the CPU fan and the flask, and voila! It stayed spinning in place in the center.

Thanks! I appreciate the reply. I know it's an old post.

Question about this build: is the lid fastened to the collar only by the aluminum bars on the back?

That makes sense! Especially in my case, because I will also be using the keezer as a fermentation chamber. Lifting a full 6 gal. carboy out of the freezer is hard enough as it is. Thanks!

Umm yeah, I get the vertical clearance thing. But what I don't understand is why the collar is fastened to the lid as opposed to the freezer itself. The build in question has hinges fastened between the collar and the freezer. Most builds have the hinges fastened between the lid and the...

Sorry to bring up an old thread, but I have questions about this specific build. Why is the collar attached to the lid? Is this simply a matter of preference or is this good practice? It seems to me that the added weight would only put strain the hinges and make the lid unwieldy.

What about leaving it in primary (on the yeast cake)? Will that help with ester re-absorbtion?