« on: April 21, 2012, 08:28:45 AM »
Actually I just bought a 70qt cooler yesterday. I've got my ball valve from my old mash tun installed and I'm going to pick up a SS braid today.
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And there are very few basements here. Can't imagine there being any in the Houston area.
How do those of you who live in the hotter climates do your fermentation?
You could always hook up wireless and use WCF to log through a hosted solution elsewhere in your brewery/home. I am not sure a power outage is a concern that I would worry much about since your ability to cool is pretty much lost, although the temperature logs may still be useful.
I'll bet there is a correlation, but we'd need to gather data, which means emptying a lot of bottles
and then blowing them up?
I have this one for hops and salts
Tested with a friend's calibration weights and it's accurate.
Definitely going to snag one of these. My current scale only goes down to the whole gram. I'd like something a bit more accurate since I'm doing more half-batches with high AA% hops. The difference between 4.5g and 5.4g of Chinook or Simcoe has the potential to be an appreciable difference in a 2.5 gallon batch.
Also completed the survey. However, I had a monkey select the answers at random. Bad monkey!