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That's more or less what I am using - two tubular heaters attached to a temperature controller, in between two fermenters, with foam rubber on the top and all covered in a plastic sheet or two.
High tech
Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
Had trouble keeping temperature up and have only managed between 20c and 25c. My heater blew the electrics and I've hade to rely on swapping a couple of brewbelts between fermenters (hurry up Karl with my order)
Hey hey - just a thought - have we got our wires crossed?
I am planning to put toasted oak in the primary fermenter. I have settled on 1kg in 350 litres (must).
Perhaps we do. When I was talking about oak for the Primitivo/Zin, I meant after ferm. But hey, I like oak, so I'd maybe do both during and after.
If you look up a bit later - you should be able to see the stove billowing smoke from there!
That would explain the black cloud drifting past my house.
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AArg. Primitivo 34c. This must doesn't seem to vent its gases as well.
These were small berrys which produced a dense must.
Ice bags added to get it down to 29c (which would normally be enough). I have to say say it is lucky I still had them - these were testers for shipping frozen crushed grapes. Recycled then back into the freezer
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