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You can hit 'em with some gas and disconnect and leave at room temp for a while if you like. Won't hurt anything. Probably a good idea to check once in a while to make sure they still have pressure.

A spoon of sugar sure sounds like a lot, but I've never added per bottle that way, so I'm not sure. Here's a great thread on bottling. https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/

I never seal my fermentation bucket. I just set the lid on top of it. No airlock or anything.

I've never had violent fermentation with this. Just slow and steady.

Press the up arrow once to show the current SET TEMP Press the down arrow once to show the temperature DIFFERENCE VALUE To enter PROGRAMMING MODE press and hold the S key for 3 seconds. The display will change to F1 and a light will appear under the word Set on the controller. Use the...

Ok thanks! I may give that a whirl!

That's interesting. How do you calculate the thermal mass? Or did you just take the default?

Yes. It seems when the cooler gets hot it takes it a while to cool down. Seems to sort of work in reverse as well. Putting water in and then dumping it right back out won't heat it enough. It takes a little while for it to heat up.

Yep. This. Example: Saturday, I was mashing at 148 degrees. I calculated that my strike water needed to be ~158 degrees. I added 180 degree water to my mash Tun, closed the lid and let it sit for 5-10 minutes to pre-heat. Opened the lid and took a temperature reading. Then I stirred for...

Brewing up a Saison today. Starter has been crashed, decanted, and is warming up to room temp as we speak.

Testing the PH is the only true way to tell if it's still good. I forget the number at the moment, but I'm sure somebody will come along shortly that knows... EDIT: flyingfinbar beat me to it. :mug:

To take it a bit further, for buckets, I just spray them down good with my spray bottle.

Not even that much. I just put enough in there to slosh around good. I probably don't even put two quarts in. It's a contact sanitizer, Just needs to touch all surfaces then wait 30 seconds.

HAHAHA!! You, sir have a case of the Rhino Farts. :ban: Put a little yeast nutrient in next time and it won't happen.

Awesome! Glad you figured it out.

Once you set the temp, you have to "save" the setting.. Otherwise, it'll revert back to the default. Which is 10 degrees... I think?

I've only done a couple of AG batches, but here's how I've managed to hit my temps. For example, if my calculations say that I should dough in with 165 degree water, I add my mash water to the tun when it's in the ~180 degree range. I then let it cool down to my desired temp and then add the...

Wrap a carboy brush in a towel so as not to scratch it and scrub away.

I used a two quart pitcher to measure water into the pot I use to heat the strike water and sparge water. I made a mark at each gallon on a long plastic paddle. I just stand the paddle up in the pot and fill up to the correct mark. (or guestimate if it's in between marks. 3.5gals, etc...)

I used unfiltered. It cleared up very well.