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It's helpful hearing from you that these things work. I have always been reluctant to trust them because they are so simple. But I trust you - so I'm getting one :mug:

BTW, you might want to insulate the probe so it doesn't pick up the ambient temp. That's what she said. (thought I'd better get that out of the way :tank:)

Thanks for your lengthy and well though out reply to a question I didn't ask. I'm not asking how to do small batch brewing. I'm asking a specific question that, as far as I can tell from the searches I did before posting this, has not been answered previously. The question is have any of you...

Due to issues outside my control I won't be able to do an outdoor brew for several weeks. In order to get brewing I am contemplating doing a half batch on my stove top (can't fit my regular AG boil kettle on my stovetop or I'd do the whole thing). I am contemplating cutting the recipie in half...

If I'm reading you right you are wondering if you should test the temp NOW, after pitching. The worst thing, IMO, would be to introduce a thermometer to the beer. Leave the lid on. You are asking for contamination if you put in a therm at this point. Tape a temp probe from a digital thermometer...

Don't over think this. Go rock the fermenter then leave it alone for a week. Check your gravity after a week. If it hasn't changed, then repitch. Aerating and yeast starters will improve the quality of your beer, but those techniques are not necessary to get fermentation started - assuming the...

Exactly what I was thinking :mug:

No doubt in my mind that the WSM is, pound for pound, dollar for dollar, the best smoker on the Market. I have my Horizon, a WSM and an FEC 100 and if I could only have one it would be the WSM

Well, it may be bigger than a WSM, but it would hardly kick its butt. I won first place in chicken at the Illinois State BBQ Championship at Shannon, IL last year on a WSM. Those things rule!!

I have a 24" modified Horizon off-set smoker on a trailer that I would like to trade for brewing equipment. Here is a link to a video taken of the smoker hours after I bought it in 2008. I have used this smoker for competition BBQ cooking for two years. In that time I beat Myron Mixon in a...

Here's what I use. You can get a digital version for another $25. http://www.midwestsupplies.com/refrigerator-thermostat-control-analog.html

Sounds just about right to me. Sit on it for a month if you can, but your time frame will also work.

You're asking for a yeast infection :fro:

You can usually download a demo to try it out before hand. I find that I'm just too impatient to figure these programs out so I go with 1.5 qt/lb. I find it's better to have a bit too much water. Have fun, there is nothing like the AG process and no matter what happens (like not having...

I'm going to steward a comp in February in Wisconsin. I look forward to learning the ropes!

Not that I am a fan of common wisdom - in fact common wisdom is always suspect to me - but these days the thought is that the cider taste does not come from using sugar. Rather, it is a result of off flavors produced by the yeast. I think if you let the beer condition longer you may get away...

Yeah, I get it. I'd just like to give both a try

I live in eastern Iowa - so I looked into classes in Wisconsin, Minnesota and Illinois. I am on a few waiting lists - and all the organizers have been really cool about encouraging me to put my name on a back up list. But one exam already has 15 people on the back-up list. I am a competition...

I am in shock. I spent the last several days sending emails and making phone calls and every BJCP exam within 5 hours of me is full for 2011! Maybe I'm missing something because I'm not a part of any organized brewing club, but getting a place in an exam seems like half the challenge!! Either...

Sounds like it is done fermenting. (BTW, OG = original gravity, as in the gravity the beer starts at. FG = final gravity. I think that's what you were measuring.) 5 days is reasonable. But the argument is that the longer you keep it in the fermenter the better the beer will taste. It's ready...