Search results

Yup.

You can stick a sanitized thermometer in there. Better yet go to your LHBS and grab a stick on thermometer and slap it on your carboy/bucket. Your beer will be relatively the same temp as ambient except during the height of fermentation. There is a lot of heat generated during that process...

There aren't always "signs" of fermentation. Maybe take a gravity reading to see if it's dropped at all?

We listen to a lot of metal when we brew, but on our chill days it's always Roger Clyne & The Peacemakers. Really good southern/americana/I-have-no-idea-how-to-explain-it jams.

The beer's temperature.

I would pull a sample from beneath the mold and smell or taste it before tossing it out. It could still be good and fermented out under there.

You will have less than 2 gallons left when you're done boiling. When I brewed partial mash I would just top up to 5 gallons with cold water at the end with no issues. Plus it makes cooling the wort a breeze.

Personally I would learn what I'm doing before dropping that kind of cash on equipment.

I had my hydrometer sticking to the side of my tube once and then realized the patio table I had it on wasn't level. I probably had a few too many homebrews that day...

The same thing happened to me, along with the eye dropper. Beer turned out fine, as I imagine all of the silicone stuff just sinks to the bottom with the trub.

I did this too with a highish-gravity Belgian ale. It turned out to be one of the best beers I've made.

Just added 5.5 gallons rye saison 8456.5

Brew it and give it to them as a gift that they can just so happen to enjoy as soon as they receive it!

I love cooking and beer, so it was only natural to learn to make beer.

Damn, that sucks. You will have more rough days going forward, but I assure you it gets much easier every time you brew.

I've done this way too many times. What I do now when it happens is grab my sanitized funnel, stick the bottom end of it into the beer, and pour the priming sugar/water into that. There are no bubbles and it's a smooth pour. Then gently stir, and it's all good.

If you have to buy ice, a wort chiller will pay itself off in just a few batches. Or at least that's how I justified buying one to my swmbo.;)

5g DIPA yesterday. 6867 gallons total.

First post in this thread. 25 year to date. 6235.25

I've had good results doing this with beers that looked sketchy but tasted fine otherwise.