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Definitely not oxiclean for any length of time. Without thinking once after a brew session I threw everything including my aluminum pot in a bucket of oxiclean and let it sit over night. The next morning there were boils all over the outside of the pot where the aluminum was getting eaten away...

Oh I see. He probably just went into a homebrew store and something like, "Give me one of everything." Then never used it. Congrats. That's crazy.

Wow how do you progress that far into the hobby and then just quit. I'd be all like, "Woman!!!"

Yeah I really don't see any way to make a 5 gallon batch work. You'd start off the boil with the wort at the brim. Would be a guaranteed mess every time.

if it tastes really sweet with that fg i would guess there's not enough bitterness from the hops

I have a turkey fryer with a timer that is a rotating knob located close to the ground. I always just tighten an adjustable wrench around the knob and allow it to wedge itself in the ground. That stops it. By the way that sounds like a great deal. You wont be able to do 5 gal brews but the...

I have a 8 gal pot and dealing with the break sucks. Wish it was bigger.

i don't understand where some of the descriptions for off flavors come from. who here has ever tasted a band aid?

if you sell it, make sure to put in the fine print that it is only meant for 1 gallon batches. then no one can sue you when someone inevitably gets scalded to death.

some hydrometers want you to read at the top of the meniscus. do you still have the instructions that came with it? But i guess that doesnt help much in this case since reading from the top instead of the bottom would move you farther away from 1.000

are you reading from the correct side of the meniscus? 4 points seems like a pretty big calibration error for them to make.

I'm glad I found this thread and it was recent because I was wondering the same thing as the op. Obviously it would be used to supplement hydrometer measurements, but I think it would be convenient to track the progress of the fermentation just by tossing the carboy on a scale and not having...

You didnt notice any activity in the starter? even with the stirrer running you'll see a huge change in color from the suspended yeast if theyve multiplied properly. i thought ive read old yeast take longer to multiply. like a few days even.

I thought it was something with the recipe since i havent noticed the problem before. but maybe its an error i always make thats being exaggerated by this low gravity beer. I clean everything with oxyclean and i mash at 151 the whole time. also i used a wyeast propagator pack with no starter.

I made this belgian pale ale brew last time that we like but the head retention was very poor. white, fizzy, and died in half a minute or so. I tried making it again and now its at krausen in the primary and i can see that im going to have the same problem again. it has been fermenting...

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ive always heard that ants hate most herbs or any strong smells. so i think theyd stay away from hops.

I thought a swamp cooler was when you wrapped a wet towel or t-shirt around the carboy, put it in a puddle of water, and pointed a fan at it.

I'm thinking about doing a taste experiment like this. Would the chance of a type 1 error be low enough if the sample size was just me or should I get my roommate to taste them too?

From what I've read on this forum, it looks like people either wash the yeast cake at the end fermentation or they take out extra yeast from their starter and then build the starter back up. I'm just wondering if there are pros and cons for the two methods or if it doesn't make a difference...