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It's possible it finished in 48 hours on a 2.5g batch. My 5 gallon batch slowed considerably after 4 to 5 days

I wanted to add. Someone asked me what it tastes like: If a unicorn took a piss and then some yeast fell off the wings of a fairy and fermented it, the result would be skeeter pee.

I recently tried making my first batch of skeeter pee and I couldnt find a lot of specifics on how long it took to get to various gravities and overall time line so here is mine. I did rush this as I am trying to get it ready for a wedding. I followed the recipe but I didnt let must sit for...

Why not just put them in a big tupperware type bin. If you really wanted to you could seal the bin with duct tape.

Yes, its made of an enzyme that makes non fermentable sugar fermentable resulting in a drier beer.

I was planning on using s05 to make it easier. Whole brew day could be under two hours.

I have a light beer I brew for my friends that like BMC, I may even like it too. It is just extra pale lme, corn syrup, beano, and white labs super yeast. I brew this using all extract to cut down on the time it takes to put it together. The hop schedule is .75 ounce Hallertau at 60 minutes...

It would depend on how long you are going to drink the beer after you cool it. The yeast is probably going to continue fermenting slowly. Just a guess but as long as you drink it in a month or two it should work just fine. I used beano in the last beer I made. It was an extremely light ale. I...

Just pour the liquid out slowly and the stir bar will stay at the bottom.

Its about $100 new but the thermapen is awesome. Temperature to within a 1/10 of a degree in four seconds. Its accurate and fast enough you can get different temperatures in different spots in the mash. Great for grilling too.

If the only thing you changed was your thermometer you should start there. Test it in boiling water and ice water. Google the proper way to calibrate a thermometer in ice water.

Yes a week will be enough. I do 3 days then bring them out to room temperature (70).

There are several recipes that are essentially brewed with just pale malt and light bittering hops. You will end up with something similar to bud light depending on your yeast. If you look at Austin homebrew low cal kit it is pale malt, corn sugar and hops. The popular cream of 3 crops recipe is...

You are supposed to fill out an application with dps. Look up the chemical precursor program. It is a violation to have the flask without the permit.

Twice now I have found an aftertaste in porters that i am sure is simple but I can't identify. The first was a vanilla porter I brewed and the second is a coconut porter from Maui Brewing. I would describe the taste as more tart and acidic than standard hop bitterness. It is kind of like the...

I read your post again and the biggest danger in your process would be taking the beer out of the primary after 1 week. If the beer hasn't finished in a week and you take it off the yeast cake you can induce a stuck fermentation. If you aren't taking gravity reading before transferring you might...

I would suggest you just leave it in the primary for 3 weeks and then bottle, but yes most of the time fermentation will be more than done in 3 weeks. If you are fermenting in a place that is cold or using a yeast that is known to take a long time to finish than I would be cautious. WLP400 is...

The wort needs oxygen in it initially for the yeast to reproduce. Boiling the wort drives off all the oxygen so you need to put some back in. The easiest method is to splash the wort when pouring it and transfer it back and forth between the pot and your bucket a few times. If you are using a...

After I keg the beer is at room temp. I set the regulator to 30 psi and do 4 cycles of pressurize, shake a few times, then re pressurize. This seems to get me a good start with carbonation. After this I put the beer in the fridge and set the regulator to 12 psi. By the time the beer is cold...

I have used WLP090 San Diego Super Yeast for my past two brews. On the most recent, after cold crashing the starter I decided to taste it. I expected it to taste horrible. It was on a stir plate for 24 hrs at room temp (68-70). I was very surprised. The decanted portion of the starter was almost...