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Blowoff container could be in the space at the bottom by the bump out. Just can’t be too tall.

17x17x34.5” high unobstructed above the bump out. There is another small drawer area at the bottom where the bump out is that is 7 inches high. You might lose another half inch or so of height if you reinforce the bottom shelf.

I just went to Lowe’s. There are so many more options for upright freezers now. I thought when I looked several years ago they all had shelves that couldn’t be removed.

I picked up one of these 7 cu ft freezers today. It has plenty of room - almost too much. More than listed by comments on the item. It is a full 17”x17” inside. I was on the fence on getting the 11 cu ft but decided on 2 7s. It’s a hundred more but I don’t have to deal with lifting and...

I am going to see if this 7 cu ft freezer can handle 1 fermenter and just get 2 of them. It will be tight. Q&A answer says it’s 16x14.25 inside. Upright freezer

Looks like it might be a little tight on the bottom shelf with the spigot on the fermenter. It would probably work though if I turn it a bit.

What make/model is that?

Nice. Looks like with the bump out I could still get 2 fermenters vertically. Would definitely need reinforcing especially for the second fermenter. What do you think?

Looks good but a bit out of budget. Looks like it’s running 1700$ at HD now

They are Anvil SS bucket fermenters. The width of a HD bucket - 12” - but with 2 handles that stick out 2.5” on each side. I haven’t seen any non-commercial uprights that would fit side by side. On on top of the other would probably be fine.

Well my 9 cu ft chest freezer died. It is primarily for fermentation and cold crashing. Compressor is shot and it’s not worth fixing. Since I have an opportunity to change I was thinking of doing something different. I do not like having to lift the fermenters in and out of the chest freezer...

I think you will have problems getting consistent numbers with such small batches. Even when using a brew bag. I usually aim a little high and add water at the end to get to where I want. Check your temperatures during mash too. It’s really easy to be off of what the Grainfather is saying...

I added a check valve in a few inches from the keg after the last time I did it.

Great reference. Wonder if I can just add some avocado oil and be done. May give this a try next time.

I’ve been making my starters from grain for a while now. I hate DME (: I bought a set of 4 mason jars of 1/2 gallon each to store 4 starters. I do 5L starters for 10 gallon batches, so your needs may be different. I refrigerate the starters until needed. This is done on a biab setup...

West coast all the way, but the hell with recipes. Just throw whatever you want in. Dry hop, flameout, whatever. All comes out good. I may have hit my overload with citra on my last few batches, and maybe even mosaic. Try some montueka, Azzaca, McKenzie, strata, and mix with some classic...

That thing is a beast! Currently I am stuck with just putting near boiling wort at 1.080 into half gallon canning jars and refrigerating. Then i dilute with boiling water to re-pasteurize, then cool. That would be nice not to have to refrigerate or dilute, pasteurize and cool. So with...

Might as well just pull some wort out and save it for a starter. You’ll end up losing most of it anyway. But if you go with no headspace just keep your temps lower than the lowest recommended and don’t overpitch and you should be fine.

What do local restaurants do for CO2?

I use a couple of those cold crash guardians. They work well enough, but it is not possible to make sure all oxygen is out of the device as there is always some space left in the bag and hoses. I figure after a few flushes though it is good enough. Off topic question though. I usually cold...