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In Kansas "Pedestrians crossing the highways at night must wear tail lights."

What YooperBrew said!!!

I tend to go 4-6 weeks on most of mine. I think that you will be fine. What style/recipe are you brewing?

The Mox, Read thru this thread. It will give you some valuable insight. https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-start-43635/

While I have never been disappointed with any kits I have used, I do like Austin Homebrew best. They seem fresher and better tasting. Just my .02. YMMV.

Thanks for posting that Ashz. I got a good laugh out of that.

Not that is really matters, but I oxygenate before I add the yeast. The yeast doesn't have to be mixed as it knows what to do. I do tend to give the yeast a stir after adding, but I don't think that it is necessary.

Welcome to HBT from Newton.

I would give them a week or two more. Remember that 3 weeks is the minimum amout of time. There are many varibales. Knowing your SG and FG would also help as bigger beers take more time to carb/condition in the bottle. Each bottle is undergoing a mini fermention, and will vary from one another.

Yep, I make some of these almost every time the smoker get fired up!. They are like crack for BBQ.

LOL. Yea it does make seem more like a science project with the blow off tube bubbling in a jar of water. I remember my first batch with a blow off tube. It was in winter and I had in my gettolious cardboard fish box temp control chamber in the basement. The SWMBO said that it sound like it was...

I am not at a computer with Beersmith installed, but IIRC isn't there a close button similar to a close button on MS word print preview?

Like most of the previous posters I use a blow off tube everytime for the first few days. Just some piece of mind for me.

To answer that question we need to know how long you have had it in secondary first. I usually don't secondary and go 4-6 weeks in primary.

Mike, When I smoke butts I plan for 1.5 hour per lb of trimmed meat. I base donesness off of internal temps. I like 195 for pulled pork. Someone here gave this site and it has been invaluable to me. I too am new to the smoking world. The Smoke Ring :: Index Good Luck!

Buffman, I agree with Paco. If it is a 5 gallon batch no need for two packets of Notty. I have never had Notty do anything but a strong/fast fermentation. That of course my experience. YMMV.

To the best of my knowledge it is near Seattle.

Outstanding looking lad! Congrats.:mug:

I just wanted to say thanks for doing this thread with such great instructions and photos. My 14 year old boy just finished this last night. He is going to use it in his electricty project for 4-H, and then I get it for my use. We spent Sunday afternoon building it, and then a couple of hours...