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What is the variance set to on your controller?

I guess my questions are these. 1. Can you make decent beer in the kitchen without dedicated refrigerators, chillers or the like? How much temperature fluctuation is ok? ( really don't want to have to buy a dedicated beer fermenting fridge) You don't need a fridge, but temp fluctuation is...

I've added the word "Typical" to make my sentence more semantically accurate.

How long for you to get all the way down to pitching temp?

I'll Echo kh54s10's sentiments and add the following of my own: You aren't going to be able to actually brew AG until you have a really good understanding of it. I think many people say "OK, I'm going to go AG, what equipment will I need?" and that's their first thought. Their second thought...

I use plastic buckets and usually aerate by pouring the wort back and forth between my primary and bottle bucket a bunch. Based on your above process, I would maybe consider a better chilling option... perhaps a pre-chiller or a whirlpool chiller? I too use an immersion in 5 gallons right now...

One of the reasons I don't like them. Prefer batch priming for sure.

Thanks guys! It was definitely stirring (and vortexing). I had taken it off the plate for inspection just prior to the pic and the bar was spinning up again when I took the photo.

Extra light DME

Yea, it's the mocha color on top that I'm weirded out by. Did not hop. I've only ever had white frothy krausens on my starters that I can remember.

I'm back at it after a 2 year hiatus. I have not seen any of my starters look quite like this before... It's Wyeast 3944 in a 1040 wort. Been on the stir plate for about 9 hrs

Vinator + drying tree. Bottling bucket on counter with spring loaded bottle filler attached by a very short tube to the spigot

Whether you collected the proper amount of sugar from the grain depends of what your expected BH efficiency was in your recipe calculations. Your crush may or may not be an issue, but man, start with the obvious problem staring you in the face... as others have said, boil off. It is important to...

Hey Ryan, I too am a little puzzled by the starting of a new thread, but I'll throw my 2 cents in... at this point you have wasted so much money in beer you do not like, I think rather than give up on the hobby, you should buy a boil kettle and whatever small amount of necessary equipment you...

Hi And1129... I now have a sightglass on my boil kettle, which I use to calibrate my volumes. Before that, I did as you are doing now, I had a stainless yard stick with calibration. Worked like a charm! Definitely agree on the importance of volume regarding efficiency calculation.

Hi And1129... I now have a sightglass on my boil kettle, which I use to calibrate my volumes. Before that, I did as you are doing now, I had a stainless yard stick with calibration. Worked like a charm! Definitely agree on the importance of volume regarding efficiency calculation.

This is only for you to answer. You could bottle in 750ml bottles if you wanted. Growlers, bombers, pints, 12oz... or a mixture of all. As long as you calculate out what your brew will fill, go for it. I prefer to use 12oz, sometimes I feel like having a single beer, sometimes I feel like having...

@Much2Brew Hi, thanks for the feedback. Yea, boil off can vary a bit. Unfortunately, there would really be no ratio that would accurately predict the difference you are experiencing between batch sizes - boil vigor and surface area are two factors that are possibly changing here. That's why when...

@Much2Brew Hi, thanks for the feedback. Yea, boil off can vary a bit. Unfortunately, there would really be no ratio that would accurately predict the difference you are experiencing between batch sizes - boil vigor and surface area are two factors that are possibly changing here. That's why when...

Thank you for the positive comments. I truly hope it helps even one person, even just a little.