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Have been happy with my "Son of a Fermentation Chiller" inspired chiller. I too live in a small apartment and didn't have room for an additional fridge/freezer and didn't want to add any more heavy things for when I inevitably moved to a new apartment. My chamber is less than 5 lbs, something...

Mr. Beer 2 Gallon Plastic Fermenter. Cheap, made for the purpose, effective. http://www.mrbeer.com/accessories/replacement-parts/lbk-fermenter

Anyone interested in a product like this? On pre-sale now. http://www.blichmannengineering.com/products/quickcarb%E2%84%A2 From the page: "The Patent Pending QuickCarb™ from Blichmann Engineering™ is a revolutionary simple new way to carbonate a 5 gal keg of beer in less than an hour...

I second this. If space is really a problem and you can't buy a fridge or freezer, a SOFC is a great option and what I did. I had no room for another fridge in my already cramped apartment. I've attached the original plans by Ken Schwartz but this is a highly customizable build. When I built...

That sounds like a pretty good plan. I am a strong proponent of souring in a fermenting vessel rather than the kettle because it allows greater control of the wort. You are able to eliminate virtually all contact with oxygen which will help you avoid bad smells and flavors. Of course, it is...

Freezer or fridge is the most popular option, typically. If those don't work for your specific circumstances you could try a Son of Fermentation Chiller. This is an insulated box that you build and cool using computer fans and bottles of ice. Attached are the directions. I built an SOFC due...

Exactly what happened. My mistake.

Edit: Misread part of post. There are much easier solutions that will cost about the same in time and labor.

I agree with mattdee, despite the long held theory that a less fermentable wort produces a thicker mouthfeel, I don't think that it actually does. It will make a less fermentable wort, that's for sure - I just don't think that it will have a huge impact on the perception of the final product...

Sub

Basic Brewing Radio bottle conditioning experiment: http://hwcdn.libsyn.com/p/9/8/5/9859f6b5f32c9050/bbr12-02-10aging.mp3?c_id=2836982&expiration=1456873083&hwt=f07d86748fa6840709bc58a1fb2852cd Haven't listened to it in a long time so I can't say exactly if it will answer your question...

Can you give more details on the ferm. chamber?

Sounds like a Son of Fermentation Chiller betters suits your demands. Small and compact and can use an STC-1000 to control the temp.

Watch it when you get a chance. This doesn't require an additional boil necessarily. I guess some people might do one to ensure that there aren't any other bugs in there before letting it sour over a few days, but I find that just limiting the contact with oxygen is sufficient. I mash, pull...

I included a Basic Brewing Video in my first post on this topic which shows you how it's done if you are interested. James Spencer also did an episode on sour mashing as well which you can find here: http://www.basicbrewing.com/index.php?page=october-31-2012-sour-mash-berliner-weisse I prefer...

When you use the sour wort technique, you put the wort (without the grain) into a carboy and fill it all the way to the top. This eliminates any head space and helps ensure that oxygen doesn't come into contact with the wort. The bugs we are trying to avoid need that oxygen to do their thing...

I can understand being cautious but I ensure you that you can rid the carboy of the lacto (assuming that you are using glass). But I've heard other people have success with sour mashing, so I'm sure that you can get some good beer.

I highly suggest using the sour wort method and not the sour mash. Sour worting helps keep a lot of the undesirable bugs out and gives you a clean tart taste. Also, you don't have to worry about it smelling like a dumpster. I follow the technique in this Basic Brewing Video episode and make...

It depends on what you are looking for. You have two main routes though, a fridge/freezer or a "son of ferm chiller". I built a custom son of fermentation chiller due to my specific circumstances but if you have the space for a fridge/freezer setup, I would recommend that. I have been extremely...

I missed my temp - simple as that. But I don't think that it contributed to the thin mouthfeel that much being only a few degrees off (http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/). Maduro has a moderate body, so I wasn't too far off from it. I was...