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zoebisch01, How much corn sugar per gallon do you typically use?

The fermentation temperature really depends on the type of yeast you plan to use. Most lager yeasts are developed to give "optimal" results when fermented between 50-55ºF (some even above 60ºF). That's not to say they won't work at elevated temperatures... they will actually work...

Here's a link to the product sheet for that yeast... http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf Let us know how it turns out (follow the directions in the above file).

Sorry, meant for the alcohol reference to be an example. From the responses thus far, it doesn't seem like too many people worry (relative... obviously within the context of RDWHAHB) much about the airlock fluid. I do find it interesting that every homebrew book (ok maybe not all, but the...

I know all the brew books say to use a sterile fluid (alcohol) in the airlock during fermentation, but I only see this being an issue in certain situations. As long as the airlock fluid isn't being introduced into the fermenter, I don't see the big deal.... especially with a constant outflow of...

Could it be that you're actually running off too slow? I believe I read in Miller's book that if you are having trouble clearing your runoff, you actually need to increase the flowrate - thereby compacting the grainbed and increasing the filtering effect.

I think the video shows exactly what is expected from a growth / fermentation perspective... Yeast in #1 likely depleats the dissolved O2 first, but the resulting yeast growth is not sufficient to show much fermentation activity after O2 depletion. Resulting fermentation is slow. Yeast in...

Nice... it makes sense, acting like another lid. I'll have to try that!

The space in the lid is empty by design... air is an excellent insulator.

grnich, "Hot" is a relative term. Just because it felt hot to you doesn't mean it was adequately pre-heated. SWMBO's opinion of "hot" is lukewarm to me. Also, how much 170ºF water did you use to pre-heat? Obviously the less liquid you use, the more temperature stability problems you...

ppm = part per million = mg/kg (ppm is also approximately equal to mg/L). In your case, this would be 85 to 120 mg of hardness per liter of water. As Palmer states in his book, you also need to know how the hardness is defined (e.g. "as CaCO3"). Now, what you do with that I have no idea...

Non-alcoholic? What's the fun in that? I would be interested to see if my dog (big alcohol fan... beer, sake, 'ritas, etc.) went for that over the real stuff...