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The white 2 gallon buckets at Lowe's are not food safe. They are distinctly marked on the bottom. The 5 gallon are food safe.

Nottingham supposedly works well below 60F and is very neutral. Might be a good choice for the next batch.

Good catch. I am humbled. 👌

Hydrometer doesn't work accurately once alcohol is present. It can be done roughly if you find the correct conversion table and know your starting gravity

Might not have been a bad kit if you had made it to 2.5 gallons without the brew enhancer.

Hydrometer or refractometer?

https://www.beer-simple.com/brewing/2016/1/25/my-one-step-addiction-cleaning-sanitizing-and-brewing I use One-Step as my sanitizer. I've never had a problem. I buy five pounds at a time. I like that it's the most environmentally friendly sanitizer available. It breaks down to O2 and some...

They do make potassium bicarbonate. No sodium so it doesn't add saltiness. I had to use it in a mead once to bring the acidity down. Does the same thing.

500 grams in a gallon will give you an OG of about 1.04. You want more spray malt. Adding just sugar will make it way too thin. 1.04 can give a respectable beer though. Extract I've found doesn't usually ferment as completely as a regular all grain beer. Something in the manufacturing process...

Just had one of the last six bottles of the last stout I made. It's hit that point where I wish I'd sat on the whole batch longer. I always do this.

Any porter or stout I make doesn't hit peak flavor for at least six weeks. They're good in the bottle at least six months. I just made a mild. Interested to see how it ages. Light beers and beers with lots of flavor and aroma hops don't do as well. They lose the hops character pretty quick.

I do 10 to 12 liter batches, stove top, all grain, biab. I'm usually done in four hours. If I subtract out the one hour mash it's only three hours.

Once this Prop 65 mess started in California the company I worked for simply stopped doing business with people in California. Too much paperwork. Lead exposure from that device is probably almost non-existant but Prop 65 requires that label to sell it in California.

I use One-Step as my primary cleaner AND sanitizer. I've never had an issue with infections while using it.

I've pitched four year old dry yeast with no problem.

I've used one campden table in three gallons. Wasn't noticeable. Trying to preserve some hop flavor and possibly aroma.

What's your goal? Blending won't be a problem. You could get the best of two worlds. One of the canned kit manufacturers does a kit with a blended ale and lager yeast. I read the idea was for beginners to get a good ferment if it was a little cool or a little warm.

De-gas it. I've had stubborn wine and cider drop clear after degassing.

The gravity reading on my refractometer is dead on with my hydrometer. Maybe I got lucky. For a first time all grain brew you did very well. Adding cold water to bring the mash temp down isn't a problem.

Standard Coopers canned kit involves stirring the goo in the can, and the sugar or other extract with, I think, one gallon of boiling water in the fermenter and stirring until its all dissolved. Top off with cold water, pitch yeast, you're done. Fourty minutes, tops. I did a Coopers Real Ale...