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Details on the taste and what not?

It's not really the sitting on the grains that may hurt it, it's the boiling of the grains. At 175-180F-ish (IIRC), tannins start to be extracted from grains which leads to the off-flavors.

I'm a fan of brewing/trying a beer how it was intended to be enjoyed before adding extras. You might find that it already has spices added to it, and adding more might put it too far over the edge.

Get the proper JB Weld? I'm not sure what the temperature range is for the Kwik stuff, but my guess is boiling water is too high if it's breaking it's bond.

I use one on my plastic buckets and it seems like it works just fine. It was reading ~66F on the strip, and when I took my hydro sample, I stuck a thermo in it and it was at 67F. This was in a homemade swamp cooler also.

It might have a bit of off-flavor but the batch is by no means ruined. Drive on!

The easiest way to post pictures is to get a photobucket account and upload them there. Once uploaded, photobucket provides a link to post here so we can see your picture. As for your question, I've never used one but I cannot imagine that it would affect the beer at all.

I fermented an Irish Red keeping it down in the 62-66* range and it was fine. The bottle conditioning will take a tad longer though.

I just bottled an Irish Red Ale yesterday. It has a beautiful reddish orange color, tasted and smelled great (even though it's flat), and fermented in about a week, although I gave it 2 in primary and ut came out pretty clear.. I can't wait to write the review here in a month or so after it carbs!

+1 for Texas Pete.

A plastic storage tote works great as well if you can't get a wash tub. Just make sure to put something in the bottom so you don't have to worry about the hot pot melting through the plastic..although mine didn't when I forgot my blocks of wood.

It all depends on the yeast you are using.

2-3 weeks, then chill 24-48 hrs if that's your thing to help settle the CO2 back into the beer..or so they say.

Took it from the middle, or so I thought! Edit: You were absolutely right. It was indeed taken from too far down. It still has a slightly cheesey aftertaste.

First off, I want to say thank you to everybody who contributes so much to this forum to make it is what it is. :mug: So, last Tuesday (19Mar13), I brewed up my first batch which is the Irish Red kit from NB using my tap water, since it's not too bad, but no, I don't have the water report...

Zombies.

I did this on Tuesday with the same results, but I used a plastic storage tote. Works just fine if you have the patience.

They might be a bit too thick to allow the grains to properly steep, plus the chemicals used to produce the socks may (or may not) introduce off flavors into your beer.

I would let it go for at least 2 weeks, then check the specific gravity. Take another reading a few days later and if they match, it's finished.

Wood