JerryGallant
Active Member
Ok, I've been looking through the threads all morning and can't find the concise answer I'm looking for. I'm a real beginner: My carboy & bucket are at home sanitizing as we speak. They were a friend's and had been sitting for a few years, so my LHBS suggested I sanitize overnight. I have all the equipment needed, but have a few questions before getting started. We're brewing a Canadian Lager (LME)... I bought the malt, a large & small bag of sugar and some brown powdery stuff that I add 1/3 of to the large bag of sugar (can't remember the name)and then add that to the bucket after I've boiled the water and followed the initial instructions. Some questions: When I dump the sanitizer from the bucket/carboy, should I rinse them with pre-boiled water, or is tap water fine? Once the bucket is filled to the recommended level, I cap it and stop it with the airlock? The bucket, when put in the closet for fermentation, should be elevated to allow for an easier transfer to the carboy, correct? How do I use the hydrometer? There's a thermometer strip on the side of the bucket; should I buy a food-grade thermometer as well for temperature? Can tap water (chlorinated) be used, or should I use spring water? If spring water, do I have to sanitize the water cooler jug before filling it? Can you tell I'm paranoid? I appreciate any input, folks. This seems like a great website full of experts willing to help. I'm excited about this hobby...... Beer is so delicious.