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Personally I lways use a blowoff. To me, it's not worth the risk of having to clean up an entire closet, or wherever you choose to ferment.

Maybe I'm feeling like I'm "cursed by the gods of porter" or something. My last attempt was an Oatmeal Robust Porter that ended up getting infected. My fault really though, by leaving my chilling wort outside overnight after having a few too many Edmund Fitzgerald. Thanks for the words of...

Brewed a Robust Porter monday. Pitched S-04. Checked gravity today. I gotta say, it's great at attenuating, down to 1.012, and it was pretty clear for only being 4 days old. BUT, the ****ing Robust Porter, tasted like Robust Red Wine! WTF??!!! Temps in the closet it was in didn't go higher...

There's a leak for sure. 21 hours in right now. It's going nuts! I have a blowoff on it. I can see bubbles trying to get out the one side of my bucket. Krausen is going through the tubing and into a gallon bucket i have with water and sanistizer. Even with the blowoff could the leak still...

Thanks for your reply. Help is appreciated.

If I do have a leaky bucket, will this cause significant problems throughout the course of my fermentation?

Bucket.

I brewed a Robust Porter yesterday with an OG of 1.064. After cooling I pitched two packs of Safale S-04. I didn't rehydrate. As of now, 14 hours after pitching, a krausen has formed but there hasn't been any airlock bubbles or anything yet. Is this normal?

Thanks for your reply. I checked to see what temp my hydrometer was calibrated to read at, and the temp was lower than I thought. So, after plugging in the new numbers my pre-boil gravity was a bit higher than I thought. I ended up boiling down to just a tad over 5 gallons, and ended up with...

Belgian Dubbels have a lower ABV than Tripels, but the SRM's are different. Dubbels are darker than Tripels. So basically you couldn't party-gyle a Tripel into a Dubbel.

That's one ballin set up for a newbie all grain brewer. I'm jealous. If you keep overshooting your OG, maybe you can adjust your recipes to account for that, and maybe save some dough on grain?

So, the temp held at 152. I mashed for a total of about 80 minutes, I had family over. I sparged twice and ended up collecting 7.5 gallons of wort which was about a gallon more than I needed. Probably shouldn't have sparged twice, but with trying to entertain people and brew at the same time...

I should add, I did preheat the MLT with boiling water prior to doughing in.

So, Im brewing a Robust Porter right now. My mash/lauter tun is an Igloo 5 gallon with a false bottom. The recipe I made has 12.5 pounds of grain. I knew it would be pushing the limits of mash tun capacity. I have a 1.25 quarts per pound ratio. I didn't want to have a thicker mash than...

Call it a Belgian IPA? (I'm currently drinking a Victory Golden Monkey, which has some bubblegum notes)

@ 1MaineBrew, thank you, and it's not so much confidence to go all grain first, but the fact that I bought a Mr. Beer kit and thought, "There's no way beer making is this simple." So I never used the kit (but used the plastic bottles it came with for bottling my first batch). And I took it...

So, a work associate sort of got me interested into the whole homebrew thing. I decided that I would start my endeavors by learning up on some brewing and begin as an all grain brewer. I've read a few books before I've started, and have some grasp of what I'm doing (kind of). With that...