Search results

Can someone explain the benefit (aside from obvious thermal efficiency) of the tightly wound coils vs loosely wound ones? Tightly wound: https://ae01.alicdn.com/kf/HTB1kRauIVXXXXaJaXXXq6xXFXXXT/50-Stainless-Steel-Coil-Tube-font-b-Immersion-b-font-Wort-Chiller-Beer-Cooler-Home-Beer.jpg...

Howdy everyone! I had a hypothetical come up talking with my brewing friends. We brew a few things that all require 100F for 48 hours, then 65F for 3-4 weeks. We can either separate these into 2 units, (unit A with a pressure relief valve when it becomes full dropping into anaerobic 50F...

Anyone have any good leads/instructions on how to build/buy a container/chiller that will keep a lager in the 50F range (excluding fridges)? Inexpensive being under $100. I have a broken refrigerator, a 32 gallon cooler, 5 gallon fermentation vessels (around 2 feet tall) as available...

I have some brewing processes that require 100 degrees for 24-96 hours, and 50 degree fermentation for up to 4 weeks. My brewing containers are all pretty tall. Does anyone have some cheap(ish) suggestions for using a plastic ice chest to keep these temperatures? Alternatively, I could...

Good afternoon, I followed the rabbithole of rice wine brewing on the forums (yeast ball to Arpolis sake guide), and came up with some science side/technical questions. 1. A very well respected sake person said koji innoculated rice should be kept at 97F+ to promote sugar production rather...