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Topics - johnnyb

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I would be extremely grateful if anyone can help me with this... I'm putting the finishing touches on my new chest freezer kegerator build and am confused by my temperature controller. I want to get the settings correct so I don't kill the compressor.

It's a Love TSX-10140. It has a ton of settings and I'm not clear on all of them even after reading the tech sheet that came with it and doing some online searching.

Here we go with the first group of settings that are giving me trouble...

SP = Set Point
r0 = Differential or hysteresis
r1 = Lower value for SP
R2 = Upper value for SP

So SP is self explanatory. I think r0 is the how many degrees above and below set point to kick the compressor on or off? But if that's the case, what are r1 and r2 for?

Next group of settings that are giving me trouble...

c0 = Minimum stopping time of load
c2 = ON time of fault cycle, when ambient probe is broken
c3 = OFF time of fault cycle, when ambient probe is broken
c4 = Minimum time since compressor start-up until the next stop
c5 = Minimum time since the compressor start-up until the next start-up

Anyone have a clue where I should start with these in order to prolong compressor life? Anyone know if these settings take precedence over the settings in the first group? (i.e. - if c4 = 10 minutes but the temp reaches my lower set point differential in 5 minutes, what happens?)

Beer Recipes / Comments and Suggestions for Gose
« on: June 28, 2015, 06:54:44 AM »
I've been working on this at the Northern Brewer forum but thought I would post it here for additional comments. Going to brew it later this week.

Here is where I'm at so far...


5.25 gallons, 1.044 SG, 3 SRM, 8 IBU


60% malted wheat
40% pilsen

(Go with German malts?)

Souring with Lactic:

* Perform mash as normal to collect 6.25 gallons
* Heat to 170 degrees and hold for 10 minutes
* Cool to 85 degrees and transfer to carboy that's been purged with CO2
* Acidify with lactic acid to less than pH 4.5 to give lacto head start and protect head retention
* Pitch Omega lacto blend (from starter) and purge headspace of carboy with CO2
* Put carboy in water bath with circulating pump and aquarium heater set to ~ 90 degrees
* Give it 2 or 3 days until soured to my liking
* Transfer back to boil kettle and boil for 90 minutes
* Continue as normal
* Probably have to top it up a little bit with H2O post boil (Unless I can just boil for 60 minutes?)
* Finish with US-05?

Starter for Lacto blend

* Shake it and stir plate or just cover it and let it sit?
* Crash and decant or dump the whole thing in?

Hops & Spices:

Mount Hood @ 45 fOR 8 IBU

14 grams crushed Coriander @ 5
14 grams sea salt @ 5

Finishing Yeast:

US-05 (or maybe one of the altbier of kolsch yeasts?)

* Should I cold crash the yeast out and fine when it's done? Is it supposed to stay kind of cloudy? Does my choice of finishing yeast make a difference for this? 

Beer Recipes / American Farmhouse
« on: January 06, 2012, 12:53:07 PM »
This will be my first saison. I started working on the recipe at NB forums but figured maybe I can get some more advice here too. I'm trying to make this more in the style of the older farmhouse saison's, which is why the OG is so low compared to most modern saison's. Also want this to be an American Farmhouse hence the 2-row pale and other malts from Valley Malt.

According to Br'uin Water, the 4 ounces of acid malt along with a bit of chalk (which I need for the calcium anyway) will put my pH right around 5.3 so I think I'll be ok with it. I could get the calcium by skipping acid malt and chalk and going with gypsum and calcium chloride but I thought it might be ok to try the acid malt.

There used to be a saison brewed by The Alchemist in Waterbury, VT called Farmer's Daughter - which I'm not trying to clone but just be inspired by. It was dry but the mouthfeel was sort of creamy or rounded. I figure maybe they got that from rye or wheat but not not sure which one to try. It also had hints of "breadyness" and honey hence the small amount of Victory and the honey. Overall though it was a fairly clean light malt profile so I don't want to overdue things.

It also had hints of black pepper and citrus but I don't know if it was spiced or it just came from the yeast. It was definetely subtle and not "in your face" so I thought for the first round I would use WY3711 and skip any spice additions.

I'm a bit skeptical of my grain bill after looking at some others out there. It seems kind of busy and I definetely want a fairly clean profile to let the yeast shine. Any comments would be appreciated.

For 6.25 gallons @ 70% EE
OG: 1.041
Estimated IBU: 18 (BU:GU = 0.44)
Estimated SRM: 6
Estimated ABV: 4.7% (could go a little higher as I hear the yeast chews through everything)

Mash for 80 minutes @ 148

Grain Bill:

7 pounds Valley Malt 2-row Pale
1.5 pounds Valley Malt rye (or same amount red wheat)
8 ounces Victory Malt
4 ounces acidulated malt (trying to get a little sour twang)

1 pound local honey (added at flameout)


0.25oz Crystal @ FWH
0.25oz Mount Hood @ FWH
0.5oz Mount Hood @ 60
1oz Crystal @ 1

Looking for a bit of citrus flavor and a flowery nose.


French Saison Wyeast 3711 pitched at 62F and slowly bring up to 75F.

(Also considering splitting the batch and pitching half with WLP670 and letting it go for a while for some funk.)

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