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I think my motivation comes from growing up living heavily off the land. Looking at a batch of beer bottled, sitting in crates in 50 odd bottles, is such a great feeling - like you've prepared for winter. Reminds me of the crates of home-made jam, or bottled moose meat, or whatever, that we'd...

If I think about it, I fill my 20L bucket nearly twice to chill 5gal, and my groundwater is cooler, so that's 40L or about 8/9 gal. My immersion chiller is homemade and has a small inner coil and wide outter one, but it's not very deep. I run it really slow and agitate the chiller constantly...

If you actually read their post, they said counter flow chiller....

This is of course obvious, but I have avoided buying a pump to recirculate because I didn't want to buy a second chiller to put in the ice bath... but what you said is so much simpler lol - just recirculate the water, only one chiller, in the wort. I think I'll get myself a cheap aquarium...

So quick follow up. After reading lots here I determined that it's probably not needed to passivate my new SS Brewtech brew bucket, but also that it couldn't hurt. So I went for it. I saved a bit of money by filling old milk jugs and pop bottles with water, but leaving a little air, so that...

Above - also check out other threads on the site, such as Passivation - fill the entire kettle?

It's not the cheapest operation, but I will do both my kettle and new fermenter at once... so I can move the liquid back and forth, with the kettle being able to re-warm it as it cools. May try not making as much as keep it moving, but that makes me feel like it won't really work, just to save...

This article is great. The website also has a good article on cleaning stainless https://***************.com/wiki/Cleaning I have a SS kettle that I've always used kitchen steel wool and dish soap on... maybe I'll give it some TLC, and I certainly won't do this to my new fermenter!!

Apologies, I missed that. Thanks for responding!

I have a new kettle on the way and was going to use StarSan, as per instructions, to passivate. Do you mind giving a little more instruction on why it won't work? Given that the manufacturer says we should, it'd be super helpful if you could explain why this simply won't do what we think it...

Thanks Kevin - table sugar is natural cane sugar (where I live), just more refined (to pure sucrose) than turbinado sugar. Turbinado is still (thankfully) highly refined; "raw" is a bit of a marketing misnomer unfortunately. Why specifically did you suggest using the raw sugar? I'd love to...

Thanks. Yeah I was thinking of that. Wasn't sure if the acid addition would hurt my poor yeast...

Hey everyone! I am gearing up to make a belgian tripel recipe I found, and it called for invert sugar. Using the interwebs, I found the following recipe Table sugar: 1kg water: 2 cups lactic acid 88%: 3ml I raised it slowly to 113c, and ended up with a light coloured syrup, a little yellow...

Around the fermenter or loosely beside seems like a great idea, I'll try that. Much simpler than what I was thinking. Thanks!!

Hey everyone - my seed mat came. Question: do people tape it to the side of their ferm chamber, or, put it on the bottom with the fermenter on top? I'm switching from glass carboys to a SS bucket (4 legs), but don't want the weight to ruin the mat.

Yeah, I'm worried about my garage in the winter - it gets fricken cold in there (down to -10c). I just ordered a 45w seed mat. If it's not enough I can add another 17w one, maybe taped to the side of the fridge...

I just may try the seed mat. I'm a little nervous of fire now, I noticed that there's some damage on the roof of my freezer (it's < 2 weeks old.. my old freezer broke). In terms of energy needed, check this out. The two bumps in fridge temp are me putting in a boiling coffee cup of water on...

Thought I'd share this picture: --- --- yes, it's melted out. So here's the story. I used that for years but got a new fridge (old one broke), and positioning changed. Late last night, I checked my lager and decided I needed to start my diacetyl rest early, so I start cranking it up. Light...

Hey butterpants, if you feel that my framing would discourage people from looking into and learning about the proper way to count, given that the large number of variables involved in freezing makes it hard to calculate off-hand, please suggest an amendment and I'll add it. E.g., if you have a...

I measured my equipment, did some basic calibration (boil off rates, etc.) and started from there. Once that all worked, just keep good records when you make beer and tweak it. E.g., if your efficiency was off and it's not other issues, modify that, if your volumes are off due to boil or grain...