SODZ at Yahoo! Groups

Re: Cheap Wort Chillers

Sean — Thu, 19 Nov 2009 00:13:32 GMT

Yeah, I bought one of those when he used a different site name. I knew what I was buying though. It is 1/4 inch and you need to replace the plastic clamps

Re: Covered chilling

Sean — Thu, 19 Nov 2009 00:10:46 GMT

Does your wife know you're seeing strange boobie? ... From: Chris Alltmont Subject: RE: [SODZ] Re: Covered chilling To:

Re: Covered chilling

Chris Alltmont — Wed, 18 Nov 2009 22:07:54 GMT

I close the doors on mine, but as I approach the trubbie boobie I open so that I can make sure that I'm not running off too fast as that can cause the trub

Re: Covered chilling

K B — Wed, 18 Nov 2009 21:01:23 GMT

When I finish my boil, I lug my brewpot into my kitchen and fire-up the immersion chiller from my sink. I don't cover the brewpot for the first ten minutes

Re: Cheap Wort Chillers

Aaron Darnell — Wed, 18 Nov 2009 20:56:25 GMT

The picture is deceiving, but those chillers are only 1/4". There have been a few complaints from others who have purchased the same item thinking it was 3/8'.

Cheap Wort Chillers

Shawn Page — Wed, 18 Nov 2009 20:50:14 GMT

Thought I would share this with the group: www.saukriverbrewing.com They sell 50' wort chillers for $32, and have some amazing deals on starter kits. I cannot

Re: Covered chilling

Andy Robson — Wed, 18 Nov 2009 20:27:12 GMT

That's exactly what I do Bill, brew at the edge of my garage. I just use my kettle lid and leave the top of the immersion chiller sticking out. No issues

Re: Covered chilling

Bill Bopp — Wed, 18 Nov 2009 19:28:03 GMT

I simply cover with foil. I think saran wrap was also mentioned in the meeting. I brew at the edge of my garage and I don't want a breeze kicking up any dust

Re: Covered chilling

Jim Sudduth — Wed, 18 Nov 2009 13:39:10 GMT

I'm with Scotty. I was thinking the same thing during the meeting. I never cover my kettle while chilling. I have a fairly small chiller though, so I

Re: Covered chilling

Andy Robson — Wed, 18 Nov 2009 05:01:32 GMT

I don't have my notes from BJCP class handy so maybe Frank or somebody more reputable than myself can comment but I believe the issue with quick chilling would

Re: legs?

Bill Bopp — Wed, 18 Nov 2009 01:21:57 GMT

The term is probably more commonly used as a wine descriptor, so you'll find a decent description here: http://wine.about.com/od/winebasic1/a/winelegs.htm In

Helping Hands @ Meadery

bjfish7 — Wed, 18 Nov 2009 01:19:46 GMT

If you've been itching to get your hands sticky with mead, we've got just the volunteer job for you. We're bottling Apple Pie and Pillow Talk this weekend. If

legs?

lrichmond2000 — Wed, 18 Nov 2009 00:51:48 GMT

While glancing through the BJCP style guide (which you can download to your ipod/iphone for amusement while bored) I keep seeing a reference to "displaying

Re: Covered chilling

Scotty — Tue, 17 Nov 2009 21:38:50 GMT

Jay Thanks for discussing. Great stuff for a homebrew group forum! The process as I've read and interpreted in a professional setting (such as Anchor and

Re: Covered chilling

Jay Wince — Tue, 17 Nov 2009 18:35:25 GMT

Scotty, The difference beween open fermentation and open chilling is that you have a nice head of yeast on the top of the fermentation and a nice thick