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wow, that looks amazing...thanx for the pix. I'll have to check out that guide.

Cayde, would you be willing to share your design?

I think mine is more of a coolant leak, which requires a bit of skill to fix. I should note the freezer is ancient and may even be older than I am.

My keezer freezer went out when I moved, and I had to replace it with my fermentation chamber to keep me in the game. When I got to replace my fermentation chamber, the chest freezer coronavirus sticker shock about killed me. For me, this had put chest freezer prices up there with some of the...

Whoa Jaybird! You're out of stock again!

Are you controlling a fermentation chamber? I just use a STC-1000. Works great in my Keezer and in my fermentation chamber. It has a heating circuit too for the winter months.

I don't know much about the material used in the 3D printing process, but a Star San dunk should do just fine I think, as far as sanitizing it.

I know it's been awhile.. But my go-to method goes like this.. (and it helps having an extra keg to have a beer on standby): Fill the stand-by keg with your beer and put 20PSI into it. Leave it until its time to change kegs. (I usually have one in standby for at least a couple of weeks if not...

Hey, I've been off this forum for so long! Mine turned out awesome! If you're still around, let me know, I'll share my experience.

I would advise not to put your pot right on the burner like that, especially if your carbon monoxide detector is going off. Can you borrow a neighbor's propane burner or something and move the whole thing outside? If you are worried about the sanitation of your wort, I would say you are ok, as...

I'm out and about looking to put together a rye wine recipe. Have you tried this yet? How did it turn out?

Cool. You'll be surprised on how easy the stovetop pasteurization is.

Mine is ready to drink in about 15 days. (my wife is impatient). I let it age for about a month when I can, but it's fine to us without aging. I wouldn't worry about using that yeast strain. It'll be fine. Do you plan on backsweetening? Will it be bottled? Kegged?

I've never needed a blow-off tube for my cider, but I brew about 5 gallons in a 6.5 gallon carboy. You will probably have a vigorous fermentation though. For my five gallons, I add 2 lbs of light brown sugar. It's not necessary, but it does up the alcohol content and slightly effect the final...

I tried #1 one time. The connect got stuck and almost ruined it before I could get it off. I will never do that again and would try to dissuade others. I've never tried #2, that may work.... Let me know of your results.

I think I would add more bottling sugar to boost better carbination before I would try to add more yeast. What temperature are you conditioning at, and what yeast strain have you been using?

Yes! Absolutely agrazela! I forgot to mention that!

AHH!! Same thing happened to me a couple of weekends ago. My kids were fooling around and yanked the thermonitor out of my freezer. I thawed mine back out and waited until it came back to fermentation temperature. It took a gravity reading, and mine was finished anyways (or real close). If...

Running long, unfrigerated lines will lead to foaming problems. As the cool beer comes up to the lines and sit there and warms up.. the co2 expands.. then foam. I would look a kegerator kits from your favourite homebrew store. You can easily convert a freezer or fridge into a kegerator and...

I'm no pro, and have only been doing this for a little more than a year.... that being said.... I would just throw it in and call it good. When you rack to the secondary, all of it should be left behind, so I wouldn't worry about putting it in a bag or anything. I can see where everyone...