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As of now I have the STC probe taped with insulation to the side of the fermenter. The research I've done states this is nearly as accurate as using a thermowell. However, I did order a couple of thermowells but they wont be here in time for my next batch. But thanks for the warning!

I've been considering using these https://www.meijer.com/product/grocery/beverages/water/spring/ice-mountain-spring-water-25-gal-320-oz/t1/t1-865/t2/t2-9976/t3/t3-241/t4/t4-622/8304600006.uts Bonus, it comes with water for brewing! And they would stack nicely in my fermentation fridge. I'm...

What is the advantage of dropping it back down to 64 to finish? Thanks for the link, good read. It seems the more I read the more doors open and the more research I need to do!

I've read that increasing fermentation temp once the krausen has started to settle will get the yeast going again to have a clean fermentation. I wanted the trusty internet to re assure me that would be a good idea with this specific recipe I am working on below.... I am curious because I...

I plan to bottle so I wont be able to force carb. Would would you still ferment for 3 weeks? Or bottle as soon as gravity stays constant? Say 2.5 weeks? I've gotten in the habbit of letting my beers all go for 3 weeks.

What is everyone's fermentation schedule for this recipe? How long and at what temp? Cold crash?

Alright, brew day was yesterday. Things went relatively well for my first all grain. Couple of questions for you guys. 1. My original gravity was 1.061 witch isn't to far off from what it should be according to the recipe. According to the pitch rate calculator I needed to use a starter and...

Ok, I think I am staring to wrap my head around this. I downloaded a free trail of beer smith and am quickly realizing this is an invaluable resource. Once the recipe is scaled down the total boil amount is 5.31 gallons. Sounds like I will bring the 5.31 gallons to mash temp, dough-in and mash...

John Sand, can you define what you mean by "mash in the full amount" Thank you for the encouragement, I plan on working specifically on this recipe to hone my skills. I am a little paranoid as my first batch I did turned out horrible and un-drinkable. I still don't know exactly why but came...

Okay, I hope you guys are still willing to help me out.... I plan on doing this with the BIAB system. But I am a little confused on the procedure and want to run a few more things past you. I've watched so many conflicting youtube videos..... 1. The original mash guide lines state 5.5 gallon...

Awesome. Thank you guys. You have been a great help!

Ok so no worries over pitching? My understanding is the yeast eventually floculate and will drop to the bottom and become the yeast cake?

What about yeast? Not sure how much to pitch.

Thank you for the replies. Also, should I keep the mashing time the same?

Alright, I'm looking to get into all grain from extract but I don't want to make a full 6 gallon batch. I am looking to cut this Zombie Dust clone to a 2 gallon recipe... I apologize for my ignorance in advance...

^^Great point. How do you calculate this?

I bottled the same kit last week. Your readings are exactly what I got. I let mine ferment for 16 days in hopes it would clear up. I think you and I are on the right track!

Nice! I just bottled my first batch last Wednesday and I am constantly worrying if I bottled it correctly. You are not alone! This hobby is a great way to learn patience...

Has anyone done this? I picked one up from my LHBS and would prefer to rack to secondary with a spigot and tube. My concern is that the plastic of the fermonstet is too thin to be drilled. However, it would appear there is an indint/outline where a spigot could be added. My question is... has...