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Ended up doing the dry hop of 1 oz Amarillo at the 5 day mark. Can't wait to taste this one. lol

That's pretty cool. How much ice do you go through?

It is hopping along nicely now. I can smell the hops too. ummm, it's making me thirsty. I've got the AC on and it's 57 in the room but the fermenter is at 72 so those yeast are BUSY. lol

Def. something to think about.

So, did this up on Saturday. OG is 1.060 The airlock started doing it's thing this morning. I was hoping I didn't screw it up as I "may" have had a little too much to drink while I was doing it. ;-)

So, my experience with brewing beer tells me that brewing beer is easy , and difficult. The "easy" part is that it really doesn't involve much. You need sugar, hops, and yeast. That is pretty much the basic recipe. The "magic" (if you will) occurs in the "how" you put your brew together. Do you...

Like I said, I pretty much want to learn more. There is SO MUCH to this hobby. I like the variety as well. I've done everything from stouts to coors clones to ipa's and even a gluten free that I made once. So many different ways to make so many different beers.

I've done all grain (several times). I actually like it but it's more difficult in a 5 gallon pot but I like the process. I've also considered mash tun but haven't really deeply looked into the process. when I have done full grain it's been biab. I'm thinking 10 gallons would be a good next step.

I have honestly lost track of how many batches I've done. I've done extract, extract and grain and full grain brews. I generally try to do a combo because a full grain brew in a 5 gallon pot is a massive pita. I was thinking 10 gallons would be good honestly.

My setup is much more basic than that - 5 gallon basic setup. I cook on a stove, ferment in a 5 gallon plastic buck. I don't do secondary in the carboy any more. I just let it stay in the primary for 10-14 days then bottle it. So no, I don't want 3 vessels. Just one, and larger batches. yes...

All I have right now is a 5 gallon kit that I bought a few years ago. It's very basic, of course. I'm just looking to learn more I guess. I remember a local brewer who when he first opened up had these smallish fermenters (3 of them if I remember correctly) that couldn't have been more than 50...

So, I've been using my 5 gallon kit for a couple or three years now and I am considering stepping up my game a little - nothing crazy, just you know, maybe some more "professional" type equipment. So what would be my next step up from this 5 gallon kit?

Won't that sort of defeat the purpose of waiting till day 7 to get the flavor?

Roger that!

Fair enough. Thanks for the input. Will definitely give it a try and have a spare/sterilized airlock at the ready.

So since I'm using a 5 gallon plastic fermenter, what would you suggest as the best way to open/introduce the hops at the 7 mark? Pull the airlock and drop them in and reintroduce the airlock? Pop a corner of the lid and just drop them in ? Something else?

My only concern is opening the ferment at the 7 day mark and possibly getting an infection. But since I've never done that - why not? lol

So, I think after doing many recipes - from full grain to partial and even all DME/LME kits that I sort of have a handle on what I want to do. Of course, I'm going to have to do a lot of tweaking going forward to get it exactly where I want it but I figured I'd throw this out there and see if...

"Pros" aren't doing 5 gallon batches.

Just brewed my first batch of the year (5 gallons)- honey stout