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Yep, I ended up getting the Wayne one and have used it a few times now. It works great without any issues. I really do think these types of pumps are overkill for our applications, so I'm sure the Superior one would work just fine.

Recipe? And 6 days in is far too early to start messing with a batch.

Yes.

If you are going to be fermenting at 60*F, your best yeast choices will be (from wyeast): 1007, 2565, 1056, 2112. 1007 will probably produce the closest thing to a lager. 2565 and 1056 should be able to do pretty good also, though some people can pick up a peach like off flavor from 1056 while...

Beer Calculus is the free one that probably gets the most attention. I've been using the Beer Recipator for years and like it, even though it may not be the most up to date.

Id try to get that temp down the best you can. If the ambient temp is 75 degrees, theres a real possibility that the beer can get up to 85 when fermentation peaks. Thats too warm for 95% of yeast strains. Search "swamp coolers" or the wet tshirt and fan method for ideas on how to cool it...

It depends on the conditions. It can't be a lager fridge in the summer if it's outside. However, it can be if it's not summer and it's stored outside, or if it's stored inside all year round. It all depends on the difference in temperature. If the difference becomes too great, your fridge...

Ok, so let's say it's a 16"x16"x32" chamber. I'd suggest insulating it at least 2" thick, giving about an R value of 9. This will depend on the type of insulation you use. The other thing we need to know is what temps you plan on running it at, and the ambient temp around the chamber. I'll...

Jamil's Cali Common. God damn this beer is good. I might have to have this on hand at all times.

We can run through the equation, just need to know how big you want to make it.

From what I've gathered on here, most mini fridges put out 100-150 BTU's. Use this equation to figure out how large you can make the chamber, and what R value your insulation will have to be: Q= (1/R-value) x A x ΔT Where Q is the maximum possible flow of heat in BTU/hr for the...

? Edit: Never mind, you took the mode of each set, not the mean.

Hey, I just picked up a mini fridge off of craigslist that I plan on turning into a fermentation chamber, and went to ebay to try and buy the aquarium temperature controller. However, all I seem to be able to find right now are the 220v ones. Anyone know where I can find one, or know if there...

Just for academic purposes, if the SG of the boil has no effect on hop utilization, than is there any issue with newbies using a partial boil to make IPA's in terms of bitterness? Or is there anything I'm forgetting about outside of greater cararmelization?

Brewing a Dunkelweizen right now. Going to try and brew an IPA on Sunday, using Amarillo, Citra, and Motueka hops. I last brewed about a month ago, so it's time to fill those primaries.

For science: Dislike Fuggles Like Cilantro Dislike Coriander in beer

Cool guys, thanks for the responses. I'm sure all of these pumps are made to handle much heavier work loads than I'll be giving them. Lol!

I've got a 3/8" 50 ft immersion chiller, and am looking at getting a pump so I can recirculate an ice bath through it after the hose water gets my wort down to around 90 or so. The top of my chiller is usually about 3-4 ft off the ground, and I was wondering if either of these pumps will work...

The presence of CO2 has nothing to do with the oxygen you're introducing to the beer.

ill bite. your Ca levels are really low. palmer says the minimum accepted level for brewing is 50 ppm. without the calcium, some mash and yeast procedures cant perform properly. you can increase your Ca level with either calcium carbonate (chalk), calcium chloride, or gypsum. your...