I guess I'll start doing full boils

[Darin]

So your spending nearly 500.00 on a pot that is the wrong size and a false bottom that is nearly useless and you still have no way to control your ferment temps.

Why are brewers so obsessed with collecting shiny metal objects. Hear me now and believe me latter, Yeast make beer. The pot means very little if you have no control over the ferment.

PS: Don't forget to get a wort chiller to match the size of the pot.

Everyone: I appreciate the tips, help, and advice.

That's why I'm here asking questions and getting information. I am considering your
advice. I'm definitely not ignoring it like you're inferring above. I already stated in a
previous message that I don't have room for a dedicated fermentation chamber or I'd
probably have one in place already. My garage simply doesn't have the space.

With any hobby that I've enjoyed that requires some kind of 'gear', I've never been a
'gear hound'. I always try to do what I want with the minimum amount of gear to enjoy it
or do it right (mountain climbing, golfing, brewing beer, etc.). My wife is the only reason
I have a Blichmann at all.

Here are some facts:

1. Got a 10 gal Blichmann from my wife for my birthday (she's awesome)
2. I thought I'd spurge and get a 15 gallon to 'future proof' my hobby.
3. I got a false bottom to make brew day a bit easier and realized that I don't even need it right now. Heck, depending on the direction I decide to go w.r.t. AG I may never need one
4. Based on input I've received here I'll take those items back and get the 10 gallon as I originally planned

 

[Bruin]

RE: fementation chamber. Do you have a basement? Steadiest temps are usually there, which is where I keep my fermenter. In the winter, as now, I have my Better Bottle fermenter under a cardboard box covered with a blanket. Alongside the fermenter is a very small forced air heater that is controlled with a built in thermostat. I have one of those remote temperature sensors from Radio Shack, so I can see the air temp remains between 60 and 64 from upstairs, without always having to open the side flaps of the box. This keeps my fermenter temp at about 62 F steady, which is the minimum recommended temp for my liquid stout yeast I'm using. I keep the little heater away from the sides of the box, and direct the air flow away from blowing directly on the fermenter or temperature sensor.

 

[beerman1957]

If you live in a cold climate or have a basement, I suggest a "heat belt" sold at most LBS or online. With an add-on sensor you can set to keep the beer at 68-70F (27-28C),