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abarker are you affiliated with this effort: http://www.marinecorpstimes.com/article/20140711/NEWS/307110058/Marine-beer-maker-recreates-authentic-Tun-Tavern-ale

Update: after raising the temp up to low 70s, gravity dropped another 8 points and is now at 1.022. I went ahead and racked it to secondary, as I was anxious to free up my primary fermentor. Before cleaning out the yeast cake and the minute amount of wort sitting on top of the cake, I dumped...

Brilliant! This is definitely on my to- do list. :thumbup:

That's great. Wish I'd added the fuse and sensor jacks like that.

Thanks guys. I will try bringing the temp up and will let it sit in primary for another couple weeks before bottling.

I brewed a 1 gallon batch of barleywine 3 weeks ago, OG 1.125. Pitched a packet of US05, and it churned along steadily at about 62 degrees for the first 10 days or so. When the krausen subsided I raised the temp to 67 and the yeast became active.again for another few days. The gravity seems...

My only concern though is whether those things will stand up to long periods of continuous use. Anyone actually used one for this purpose, and if so any specific models to recommend?

I am looking to ramp down to 1 gallon batches on the stovetop for awhile...the main reason for which is to conserve space in an increasingly cramped house (third kid on the way). I am looking for the most space-efficient solution I can find for controlling fermentation temp of a 1 gallon batch...

I just drop in the probe from my stc 1000 and close 'er up. The wire is plenty thin enough to allow the lid to close well. As the others have said, its not really necessary with a single infusion mash. I still prefer to have it in there for the peace of mind though.

These plus Power Hour and Never Have I Ever

Let's hear the update!

I know this is kinda the whole point of a conical so I'm obviously not correct in what im about to say, but when I visualize someone opening the valve on one of these things, it just seems like the wort/beer would sort of suck down through your trub/yeast (sort of a channeling action similar to...

But I always thought it was advisable to add your priming solution to your bottling bucket before racking the beer (so the flowing action of the beer would evenly distribute the priming solution)?

This.

haha, atimmermam--great minds think alike, apparently. :mug: just saw the label you posted, I also did a Christmas Vacation-themed label. I'm not nearly as artistic as you though, so I just took an actual screen capture from the movie and used photoshop to render it to look like a painting...

I built a water fermentation chiller modeled closely on the OP's. The only significant difference is that I built lids (made of multiple layers of 3/4" foam insulation from Lowes) for my ice chest and the cooler that the carboy sits in. I'm glad I made the lids, they have definitely helped...

+ 5 gal Belgian Golden Strong +5 gal Hefeweizen + 2.5 gal milk stout + 2.5 gal oatmeal cookie ale + 5 gal winter warmer : 46312 gallons

I picked up some of these at my LHBS last spring and used em for a hefeweizen I served up for a little gathering at my house on the fourth of July. Nothing American about the ingredients in that hefe, but in the end, what's more American than stealing the best aspects of other cultures and...

I'm drinking a SA Imperial Stout as I type this. It's an excellent beer IMO, and readily available at the grocery store 2 min from my house. Their Summer Ale was my "gateway" into the world of craft brewing...

Thanks, that's the plan :) this is one of three brews I'm doing for Xmas. I'll give them out as gifts in a 6 pack, 2 of each variety.