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Just my two cents but I've been in almost every situation from over carb to perfect and everything in between...that's with bottles and kegs. My theory is you spend all this time brewing killer beer and to jack it up by being impatient is dumb. The tried and true method is set it at serving...

Seems like everyone is saying the same thing here for the most part. And I would concur as well. I did 4 brews this past weekend and was only able to cool the wort down from the boiling tempt o about 78/80 degrees. My starters were conditioned in ferm chamber the morning of at 68 degrees. I...

No this is the first time I've ever pitched at or around 78/80 degrees. I usually have made it a habbit of pitching at no more than 74 and had good success (normal activity). On these two, however, I've seen exactly what you mentioned so I would say that it def has to do with the temp. Note to...

Got to laugh...so first off no harm to anything. That transferred brew starting form like 2 hours after transfer. So much so that it was seeping out thought the airlock. Had to use the tube into water method to allow for the gases to escape. Actually this happened on another one too. Temp is set...

Sanitized big time, so no problem there. We'll wait and see. Thanks. One other thing kind of off subject a tad but, due to the friggin extended summer heat here in NorCal (was 102 today) I was unable to get my brew chilled to the standard 74 degrees I like to have it at from kettle to carboy...

So I just got done brewing a Pale a couple hours ago and went to check the temps in my ferm chamber. I noticed a huge crack at the top of my carboy. Oh crap, is the first thought. Now it's only been in the carboy for about 4 hours so I went ahead and transferred it to an old trusty plastic...

I'm in...

Not really but it appears that on four of them someone used something other then the correct wrench to unscrew them so they look like hell. I was thinking of just getting the guts and new O rings but I do know that the ball lock attachments are sometimes difficult to remove after installation...

Outstanding info. Exactly what I needed. Thanks bud. :mug:

So I was able to purchase 3 used cornelious kegs. The stems were not worth a damn so I needed to remove them to clean but realized its probably better to just go ahead and buy new ones. Only problem is each keg seems to have a different set of stems. After some research I have found that I will...

Your doing almost exactly what I did. F-ing thing works awesome. It's been averaging 80's w/ a couple days in the mid 90's and staying at a nice 68 in the chamber w/ 4 carboys and 2 bottled cases inside. No worries. Here's my build...

How did you get the bends in the wood? Also, what kind of wood for both materials? I just showed this to my wife as I'm getting ready to build our keeper for the dinning room. She loves your build...now gotta figure out how to do the curves. Thinking maple, oak, pine or poplar.

So its showing 4.13 oz of priming sugar for my 5 gal Cali Pal Ale. I usually drop a 3/4 tblspn into each bottle prior to filling. So trying to figure out how much of 4.13 oz needs to go into 48 12oz. bottles. Or should I just drop the 4.13 oz. into the priming tank?

Just wondering but is there a way to re-prime? Could you open each bottle and add a little more sugar to each bottle? It's 3/4 tablespoon/12oz bottle

Using the STC-1000 I did experience some issues w/ the high temps we recently experienced in North Cal over the past weekend. 90 degrees outside and the chamber was not able to hold the inside temp at 66 like I had anticipated. What I think was the problem was I had an exterior piece of plywood...

Ferm-chamber build. Things been operational for about 2 months and holds the temp solid at 66.5 deg. I've actually only heard the heater and/or refer come on once in that 2 months. https://www.homebrewtalk.com/f51/ferm-build-progress-pics-tons-pics-312828/ :mug:

Couple of questions that struck me... What kind of beer are you making to decide what temp your trying to maintain? If its an Ale, your already seeing "60-65" degree temps in your basement so why not just leave it in the basement (assuming that ambient temp is 24hrs/day. A couple people, and...

Some final pics of the build showing the stain and final coats of Poly. Came out real nice. Oh and the hold temp on the chamber 18.0C = 64.40F

Final Pics fo the chamber. Finished sanding and stain. Nice 3 layer coat of poly on the top. Ready and operational stacked w/ 2 "Poison" Pale Ale carboys and a Pilsner and Kolsch. Holding temp at a steady 65 degrees. lol shes a bute Clark...:rockin:

Have my unit installed in my chamber (see link here https://www.homebrewtalk.com/f51/ferm-build-progress-pics-tons-pics-312828/ ) Need some help with adjusting the temp control. My set temp, in Celsius, is 18.0=64 degrees. I'm trying to limit the on/off control of the heater and refer. Seems to...