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You have the potential for oxidized beer. It may not happen, or if it does it may not be too bad. But the best thing to do would be to drink the beer soon, before potential oxidation has a chance to get worse.


Start freezing 2L bottles of water. Depending on the size of your fermentation freezer and the external ambient temp, you might be able to amble through using those and treating it like one really big beach cooler. Other than that the compressor or the coolant lines need replacing/repair; which normally isn't done the whole unit is replaced.


There are mainly two issues when dealing with pectins: The haze it can cause, and this is just cosmetics Pectins being very large molecules make filtration very difficult A rule of tumb is to use low to medium pectin content fruits: High pectin content: tart apples, citrus fruits, cranberries, currants, gooseberries and sour plums. Medium pectin ...

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