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I've seen this posted a lot to set the freezer on the coldest setting, but I was just curious as to what the logic is behind this? It seems like it might run less, but it will be working harder on the compressor, won't it?

Thanks y'all!

I'm about to set up my first keezer, and I know that when you put the co2 tanks and regulator in the freezer, it will lower the pressure reading of the "amount left in the tank" gage, but I'm curious at to whether the cold temperature will also affect the reading of the pressure going into the...

Got it working. Turns out since the Asd was set for 12 minutes, it was going to wait that long before it started working which threw me off. I set it down to 1 until it got cold, then back up to 12. Works great now! Thanks.

I know there is probably an answer to this question somewhere in the forum, and if so, I apologize for posting again, but I couldn't find one exactly relating to my issue. I just bought a chest freezer today, and have hooked it up to my Johnson A419 controller. I set the SP at 36, as I want...

Does anyone have a list of the internal measurements of any of these freezers? I'm trying to figure out which ones I would be able to fit two 5-gallon glass carboys in? I would like the smallest size possible... The GE 5.0 cu ft. looks promising... Would they both fit in the space below the...

Will the beer continue to age after cold crashing? I was under the impression that the beer aged as a result of the yeast tidying up the off flavors, and since cold crashing will eliminate a large majority of the yeast, should I wait to cold crash after at least 5 weeks?

I usually bottle my beer following the 1-2-3 aging guidelines. I just recently got into kegging, and have been reading a lot about cold crashing, and I am trying to decide which method to employ. Which seems better: A. Leaving my beer in secondary for 5 weeks, to allow the yeast to "clean...

Thanks SilverKing. Off to the KY State Fair it is then!

I recently kegged my first batch of beer, and then used the BMBF to bottle off a case, while serving the rest later that evening at a party. I have yet to purchase a kegerator, so I carbonated at room temperature at 30 psi for a couple weeks, then just chilled the whole keg down in an ice bath...

Haha, based on the description, this book seems to be exactly what I was describing. Incredible! Thanks for the reference. Good luck!

In a few weeks, I plan on brewing a batch of beer to enter into the homebrew competition at the KY State Fair. The beer samples themselves are due in mid-August, but the entry form is due July 1st. One requirement of the entry form is that you must declare exactly what style of beer you are...

The box says it is a 142,800 BTU maximum output burner. And it shows a picture of a full sized propane tank on it. I'm guessing this will do just fine... Looks like I just need a larger pot, and then a delicious porter will soon be in order... Thanks!

Thanks for everyones advice! Will I be able to use the 60 qt pot with the turkey fryer stove, or will I have to get a bigger burner? The stove seems big enough, I just hope it puts out enough heat...

Darn! The employee at the homebrew store told me that 30 qt (7.5 gallon) pot would be perfect for an all-grain brew, especially since I am only going to do 5-gallon batches... Thanks for the advice! Where did you get your aluminum pot?

Well if quality isn't an issue, then couldn't I just return the $105 pot, and buy another turkey frying set (pot and stove included) for $90? Hmmmm....

My main question is: How important is brew pot quality? Recently I bought a Progressive International brand 30 qt. stainless steel brew pot from my local home brew supply store. It cost $105, and comes with a 5-year warranty. Seems like a pretty good quality pot (the box boasts of 18/10...

I accidentally put 1 TBS of Irish moss in the boil, and only too late did I realize that I was supposed to use 1 tsp. Is this a big deal? Also, I used a strainer bag for the first time to filter out the hops, but in hindsight realize that this probably also filtered out the irish moss. Does...

I would like to soon begin brewing a Maple Wheat Ale, as found on p. 137 of the book Clone Brews, but had a few questions about the maple syrup part. Here is what is listed: 9.25 lb. M&F wheat DME (55% wheat, 45% barley malt) 1/2 lb. maple syrup 1.5 oz. Willamette @ 5% AA (7.5 HBU)...

It's called "Maple Wheat Ale" from Niagara Falls Brewing Co., Ontario, Canada. Thanks for your help. Hopefully it will be delicious. Do you think I could just go ahead and put 10 for an added little kick? Will that make a huge difference?