Temp control: Johnson or Ranco?

[brewsumore]

@denny

@brewsumore

Hey Denny,

I’m curious how many 5-gal carboys it would hold, or what the actual dimensions of width x length x depth are.  If you are checking that, please let me know.  I know, most people would rather know how many ball lock kegs it would hold, but my interest would be to use it to cold stabilize carboys full of wine.

Maybe you got rid of all your carboys!  I’m not smart enough to do that.

thanks, Steve

Steve, I can tell you that it fits two buckets and 5 kegs with room to spare.  I’ll check the inside dimensions and let ya know.  Here’s what it looks like…

Thanks for posting the shot.  Plenty of room inside.  I’m still debating about “going big” above and beyond another 7.2 cf freezer.  I might go with that smaller size since I also have a couple spare upright refrigerators I can use, and empty out my existing 7.2 cf chest freezer kegerator temporarily if needed.  I can’t seem to own enough fridges and freezers.  The great thing is that you can unplug them when not needed for an extended period of time.

Hope you have a great weekend.  I am all set up to serve two cornies for a big party out here at my mother’s property in Montana this afternoon.  One of galaxy simcoe pale ale, the other of Czech pilsner.  Putting to good use the batch sparge technique I’ve used ever since I learned it from your website and helpful phone call or two with you back in 2005, not to mention the hundreds (more like thousands) of great threads from the dozens of amazing brewers out here in cyberspace!  One of these days I’m going to have to make it out to GABF to start meeting them!

Is that your Rye IPA running thru the blowoff tube?

[denny]

That’s Herman Holtrop’s fantastic Rochefort recipe.  WY1762 fermenting like crazy at 64F.  The bucket to its left is Rye IPA being dry hopped.  I’ve also found this freezer to have another benefit…the Rye IPA had fermented to FG in 6 days, but the 1450 is so low flocculation that it usually takes another 2 weeks to drop.  I turned the freezer down to 40 overnight (before the fermenting beer went in) and the Rye IPA was crystal clear.  That means my normal 3 week fermentation for it went to about one week.

[brewsumore]

Sweet!  I had forgotten you were making Herman’s Rochefort.  I brewed that only once but it was one of my all-time favorite dark strongs.

[jonhughey_att.net (HoosierBrew)]

@denny

That’s Herman Holtrop’s fantastic Rochefort recipe.

That’s my favorite BDSA recipe, maybe my favorite Belgian recipe period. Man is that good !