yeah 1332. it looks like to me that it's yeast (or something) clinging to the side of the carboy. I don't think the yeast is that deep. like I said this is in secondary for 3rd week now.
it's my first batch of beer so am just courious if that is normal.
I can see the temp swings if your just dropping in a frozen water bottle. I'm specifically talking about a temp controller to move warm/cold water as needed like one would use for a air cooled unit.
thermal dynamics would tell me that heat/cold transfer between equal mediums would be more...
so it seems a lot of people use the water bath method. I haven't set my mind on which process i plan on building but going with a liquid medium seems to make sense to me for more optimal control.
I'm diggin Polboys set-n-forget method :rockin:
what is the most economical and effictive way to control temps during fermentation? I know lots of folks use old fridges or freezers with a temp controller. but does anyone place their carboys in a water bath (not swamp cooler) to maintain temps?
am courious as I feel that because your using...
I use an 8gal ss pot to mash in and the max I can do is 15lbs at 1.25qts/lb
Even at 1qt/lb your looking at 6.75gals of water before you even add any grain. maybe someone who mashes w a 10gal cooler can better answer but seems like 27lbs would be a bit much.