Upgraded to a penguin chiller. Please let me know if you want to come by and pick it up. I work from home and am available almost anytime.
Glycol chiller from window unit and ice chest. Works well. Uses STC-1000 to control temp and has a fan for recirculation the glycol solution. Its on a...
I’ll take it off your hands, but I’m not going to be back in Houston for a couple of weeks. If you are willing to hold onto it or don’t have any other interest, I’ll let you know when I’m back.
Thanks!
I'll be in Tulsa next weekend. Possibly interested in the other kettle and the stainless counter flow chiller if they are available. Please send me a DM if you want to discuss details, pricing for the items, etc.
Thanks,
Bruce
Next time I'd invert the sugar by boiling for an hour or so with some citric acid or cream of tartar. As I understand it, this turns the sucrose into glucose and fructose which the yeast have an easier time converting to alcohol.
Next time, I'd recommend "inverting" the sugar by slow boiling for an hour or so with a bit of cream of tartar, citric acid, or lemon juice. And follow the recommendations above to provide a bit of nutrients for the yeast. You could even boil some wheat germ while inverting to add nutrients and...