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Thanks again, guys. Really helps.

Ok, thanks guys. So 4 weeks isn't necessary.

Don't know if this is the correct place to post a quick question. If a recipe (NB Caribou Slobber) has 2 weeks primary, 2 weeks secondary and I don't want to use secondary, how long should I leave it in primary before transferring to a keg? Thanks.

Yes, it was.

The recipe is the Dry Irish Stout from Northern Brewer. Guess it's a dump and start again. :(

Not sure I understand the bit about the the valve not getting up to temp. I brewed in the anvil Foundry and just open the valve straight into the fermenter, no hoses.

Second batch using the Anvil fermentors and both were ugly. This is the latest Dry Irish: Any ideas what it is? Might have to go back to my Fermonsters. Never had this problem before. Always try and keep things as clean and sanitary as I can. Really frustrating! Thanks.

My plan was to keg it. So, taste, keg and hope for the best?

Tried doing an AG British bitter. Went to transfer to secondary and this is what I saw: For some reason my phone wanted to do brown :no:. Any ideas if it's not any good from the pix? Thanks

USA

That would help, sorry. USA

If still going, I'd love to give it a try. Thanks.

I'm in. Just entered.

Tried this about a week ago. Not that many brews under my belt (lots down my neck, though). Question for those who have done this with great success. I know it's supposed to be a quick fermenter, but, I never saw any activity in the bubbler at all. Had it at room temp for a day Inkbird...

I'm in, always like new gadgets!:ban:

I'll give it a go!

I'll give it a go! Maybe my luck will change.

I'm in!!

Free is good!!

Thanks for the help guys. My mash temp is 150. The inside of my mash tun has a braid in the bottom (round cooler). I drain as much liquid as will come out before I add more water. Didn't mention, I mash for about 75 min. Grain crush looks ok to me (not that really means anything :drunk:)...