snakeplissken

My nut brown ale is sputtering away in the kitchen as we speak. The Sam Smith yeast is an aggressive little bugger. It cleared 90% of the airlock water by sheer force alone. Not bad. If it had been a smaller fermenter it probably would have blown out, but I'm using 8 gallon ones now which are much fatter than the traditional 5 gallon. I think the extra surface area lowers the pressure overall and keeps the krausen from venting. Good things.

I'm thinking about buying a digital controller for my little chest freezer. It's a little digital box with a plug for the wall, plus an outlet on it for plugging into. A thin long wire lead comes out of it as well. You take the whole unit and plug your freezer into it, then it into the wall. The thin wire lead goes into the freezer. This is the temperature lead. Then with the box you set the desired temperature for the freezer internal. It then overrides the compressor of the freezer and only allows it to turn on when the temperature is that of the controller. So in short, it allows you to use the freezer at the temperature of a refrigerator. This means instead of storing monstrous packages of Save-a-lot crinkle fries and Trader Joe's pizza, I can store beer. And a tank of carbon dioxide under pressure. Maybe connected. Maybe with a tube that comes out. Oh god, beer on tap is so much easier too, plus I could even filter wines with the system. I could make soda too and force carbonate a lot of interesting things. Hrm.

Physics test this week. Study, study, study.










That was a strange bit of style hopping eh?