[ram5ey]

My first "good" beers were done in a water bath with a towel over the fermentor. I would add a frozen quart bottle every 8 to 12 hours or so and could maintain 65f pretty well. The key for you I think is timing. If you can brew early on a Saturday so that you can really manage the fermentation when it starts that evening or early Sunday then you will be keeping the ferment under control for the most vital phase. Most esters and and other off flavors are produced in the first two days of the ferment. After that you just leave it in the bath that will get you around 70. This all assuming you have weekends off...you really just need a day or so to be able to manage the start of fermentation.

[majorvices]

Why don't you like Chico?

You have to filter it to get bright beer. I don't see any reason to use it when you can get a similar flavor profile out of something more flocculent.

I don't use Chico a lot but when I do I can get it to drop clear with finings. Just sayin'.

[ram5ey]

Why don't you like Chico?

You have to filter it to get bright beer. I don't see any reason to use it when you can get a similar flavor profile out of something more flocculent.

I don't use Chico a lot but when I do I can get it to drop clear with finings. Just sayin'.

I hope this discussion doesn't put a strain on your relationship...

[majorvices]

yuk yuk

[klickitat jim]

What is a cool brewing bag?

I bought one after seeing it at the NHC, but anything similar would work, too:

http://www.cool-brewing.com

Now see, I thought a cool brewing bag would be one made with real tree cammo material, and stainless steel rivets. Maybe some pouches for your refractometer and such. I was WAY off.

[ynotbrusum]

That's the deluxe model, Jim, the "Super Cool Brewing Bag"!

[klickitat jim]

Righteous

[beerlord]

I bought one after seeing it at the NHC, but anything similar would work, too:

http://www.cool-brewing.com

I have 2 of these now and in my 78 degree house in the summer, 2 quart frozen bottles keep my temps 65-66 by changing them out every 12 hours or so. Last fall, while still warm in my area, I was able to keep temps right at 60 with 4 bottles going after a few days to reach that temperature.
This week, I put one bag inside the other to see what would happen and my fermenter did fit and 1 quart bottle keeps it at 68 changing every 12 hours. 
For me the trick is to chill my beer (with a pump  and ice after using tap water in the chiller) to 65 to get started. Then when fermentation gets going and wants to go above 70, I've already had 2 frozen jugs in place to keep things below 70.
I've used them almost 2 years now.