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I asked the same question a while back and got quite a range of responses as to what people on the forum are doing. I think the best answer depends a lot on what equipment you are using. I have an IC cooler and use a hop bag with pellets usually. What I've settled on is dropping the temp to...

If it's CO2 it will be liquid in the tank and you should/may be able to feel it "slosh" when you invert the tank. Not so with helium, argon, nitrogen, air, etc.

Yeah we got a pretty good beer scene here. Check out this website if you are in town. http://portland.taplister.com/ I dunno know how complete the listing for other towns are though.

I like this option myself. Anyone using one of these mixers and what size works? It would work for mixing a mash and for whirpooling I hope.

Fermcap is great stuff. It really does keep the foam to a minimium; I haven't had a boil-over since I started using the stuff. Works really well for making starters too.

Hmm... Did you see this fridge running before you picked it up? Sounds like it's dead since you should be able to feel the coils getting cold when the compressor is running.

Same here. I've kept Star-San in a "Homer Bucket" for over a year with no problems. I've heard if you have hard water, that can cause problems though. Also, I think if you are careful your brewing buckets should last years. Just be careful to not scratch them; careful when cleaning and...

What yeast did you use? Some Belgian strains are known to ferment a real long time and will ferment down to real low FG. If it was me, I would let it ferment for as long as possible. It's not such a big deal when kegging, but it only takes a few gravity points to produce bottle bombs.

For those that don't have this burner, just buy the Bayou Classic SQ14. Good job on the upgrade though!

If have a chance to visit a restaurant supply shop you will probably be able to find a lid in the size you want. You'll probably see a ton of other things to add to your brewing equipment. I shop this place in Portland. http://www.rosesequipment.com/

You might also consider a heating pad as an alternative.

With those temps you should be fine. When you activate dry yeast you use 90-100 deg water so I don't see 80 deg being a problem. Probably not a good temp for long term storage though. I agree with what others here have said, always have some dry yeast on-hand in case things go wrong.

I've had the pressure build up on yeast I wanted to reuse. I had harvested the yeast and stored it in a plastic soda bottle. The bottle was real hard and when I tried to relieve pressure it just wanted to squirt yeast foam. I ended up opening it into a big funnel to capture the fountain of...

I've wrapped a heating pad to the outside of a ferment bucket and can attest to it working well. If you are doing a dry run you might see what temp it will settle to on low setting. My guess is that this might be a bit too warm without a temp controller but who knows.

I inadvertently did this with hop pellets (last bottle in a batch) and would not recommend it. You will end up with a mess in a glass when you pour. Yeast tends to stay on the bottom of the bottle while pouring but not hop pellets/particles. Taste was not bad though so there might be some...

Did you get the gelatin to dissolve before you added it to your carboy? You should have a clear liquid when its ready and not see any clear blobs in it. If you think you did it right then I wouldn't add gelatin again but it probably wouldn't hurt either. You didn't say if you plan to bottle...