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Yeah I always use tap water as well. I figure the overall volume of a decanted yeast slurry is pretty small compared to my correctly treated wort.

Sounds like the extract just wasn't fully mixed. Same thing can happen when doing all grain and you take a pre-boil reading after sparging without mixing well.

Oh, I'll also add that I plan everything out that I'm only turning on the outside water once. I use distilled water to mash so the only time the water gets turned back on is to chill and clean everything.

Well I have brewed in the middle of winter. It kind of sucked but loved how fast chilling went. That being said, I fermented indoors and I store all my brewing stuff inside. I just don't feel comfortable having that stuff outside in my garage where it can be super cold or hot/humid as hell.

I made a 5% porter fermented with Voss Kveik and it turned out really good. My thought was trying to make a summer porter with a lower ABV and trying to get some of the orange flavor from the Voss. Really happy how it turned out.

Could always use another thermometer. Sign me up. Thanks!

Man back in my college days, I had a Friday morning weight lifting class. We'd hit it hard Thursday night and be chipper and ready to sweat it out the next morning. 15 years later, too many beers makes me suffer for the next 3 days. Just pound liquids (not alcohol, lol) until you pee clear.

I used 9lb of blackberries in 5 gallons for a sour recently. Wonderful color and I think added the right amount of flavor.

Plus it's hooch. Seems only appropriate to drink it straight from the fermenter.

Could have but it would depend on how much you need to add. If it only ends up being 10% of the fermentables, you probably wouldn't notice.

Put it in the fridge first. The yeast will settle to the bottom.

You just need to increase your starting gravity. What has been the starting and finishing gravity of those beers? And are you using a hydrometer or refractometer to measure the final gravity?

Could mean it's slowing down because it's almost done or could be that enough CO2 built up that a small leak sprung in the lid or around the stopper, depending on what you're fermenting in. I know in one of mine, I can't make a complete seal with the lid and never get bubbles in the airlock...

By bubbling do you mean in the airlock? I think you're fine. There is still a good layer of krausen on it so just leave it. That'll drop out once it's really done.

Probably not. Kind of depends on the batch size and how much sugar you used.

I mean basically it seems like you don't have room for any sort of cooling, especially anything that can hold more than one fermenter. Aside from the BrewJacket, cooling 5 gallons takes up space.

I mean by the time to you build some enclosure that can hold 2 fermenters plus figure out how you're going to cool it, wouldn't it be just as big as a chest freezer?

The size of fan you need is also totally dependent on your fuel source. This is take from The Electric Brewery So a 6" inline fan can move about 400 CFM. If you have the fan pretty close to your window without any long runs, it should be pretty close to what you need. Obviously bends and a...

What about something like a 6" inline fan and run the pipe to the window? Just cut a hole for the fan in a large mixing bowl. I'm assuming you're doing electric. I think if you're using propane, you may need something else.

Interesting info. I got my propane BIAB setup pretty dialed in for evaporation rate but I might have to tone it down a bit. But yeah, lots of waiting around with the Foundry on 120v. It was nice to be able to program it to come to mash temp so I came out to it ready to go, but I did a side by...