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I just use the $5 gallon jug at the LHBS. The center on it is flat, unlike the cider jug I tried before that. Works well on the stir plate.

For the original design, you can use a barb fitting with a male connector on the other end that almost fits the keg post. A little JB Weld and you're set without all the extra hardware. Of course, it means you can't re-purpose the keg post after that....

64F-68F are perfectly fine for fermentation temps. I recommend just waiting a couple more weeks and check again.

How are you cooling the wort after the boil? What temperatures are you fermenting the beer? What yeasts for each of those beers? It may be that you have an infection in your equipment and it transferred to the beer... Do all 3 beers have the same bad smell? I agree with the others that...

you can also try gelatin.

You probably either over-pitched the number of yeast or fermented too warm. Make sure to keep the fermentation temperature in control (below 70F for most ales and below 50F for most lagers).

or 2 8 gallon plastic buckets for about $40.... No stand, no hassles.

I can see problems trying to do a barleywine with this method....or even 10 gallon batches...

Recommend looking at this to help you understand possible places of where you are losing efficiency. http://www.braukaiser.com/wiki/index.php?title=Understanding_Efficiency This link helps you troubleshoot efficiency problems...

I would recommend getting a taller rather than wider cooler.

Sorry about not replying to this thread earlier. I kinda lost track of it since I was able to entice my friend into drinking cider instead of GF beer. I haven't done any experiments with regard to this.

It wouldn't be as red anymore if you left out the 120. Maybe use some Special B for color?

chew on some of the grains. Does any of them have a roasty flavor? Make sure the grain bill is really what you think it is ;)

I wouldn't use one. I opened a box in Home Depot and peeked inside, only to see a lot of grease everywhere inside the pump inlet/outlet pipes.

ah. sorry, I wasn't looking at matching a clone. I was just looking at the recipe in terms of balance of ingredients.

Looking at this, I would bump up the gravity to at least 1.060, and bump up the 15minute addition to .75oz or so for more flavor. Take this with a grain of salt since I'm pretty new at this as well. :) FF

I'm looking into gluten free ingredients and got this crazy idea to skip the buckwheat malting process and instead use amylase enzyme to convert the starch. Does anyone know if the amylase enzyme sold in HB stores are gluten-free? Thanks FF

I've read somewhere that if you put 2 O-rings on the ends of the stir bar, it will allow it to sit on a convex bottom. I have yet to try this, however.

go with the 10 gallon cooler. You'll be happier with it. :)

* Main Entry: ver·sa·tile * Pronunciation: \ˈvər-sə-təl, especially British -ˌtī(-ə)l\ * Function: adjective * Etymology: French or Latin; French, from Latin versatilis turning easily, from versare to turn, frequentative of vertere * Date: 1605...