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If you've got the money, I'm sure the SS is great. I personally think people should focus on perfecting the steps instead of having perfect equipment. I have been brewing for a few years and still use a 6.5 gallon glass carboy (https://www.northernbrewer.com/6-5-gallon-acid-carboy). Gives you...

Look over this website and see if the first one doesn't describe your beer. If so, let it age a little longer. http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors

I have to say that the reason I'm happy is because I've had more of a controlled fermentation this time. This is my first batch using a temp probe and temp controller. Previously, (and it's hot where I live) fermentation was extremely quick and uncontrolled. Thanks for the info.

I'm currently 5 days in with my pale that used Notty. OG was right around 1.051 and it was rolling by day two/three and has slowed down considerably just like yours, however still getting airlock activity and CO2 bubbles so I'm happy. The recipe I was following called for 68 degree fermentation...

Since it was only the second day into fermentation, there is still plenty of yeast activity and they probably have been enjoying the extra supply of O2 :D If this were day 4 or 5 of fermentation, that's a different story. The few people who like to do open air fermentation have it open for about...

Just bought this wort chiller on Amazon and used it once. Works great and under $100. https://www.amazon.com/NY-Brew-Supply-Chiller-Fittings/dp/B019J0W9X2/ref=sr_1_4?ie=UTF8&qid=1494474859&sr=8-4&keywords=wort+chiller :beard:

Can you show some examples/show us a spreadsheet of what it will look like?