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Test it again in a few days, if its still the same gravity you can bottle. You dont have to secondary your typical normal beers, just leave it in primary for 3-4 weeks, take a few fg readings and when stable after 3+ weeks bottle

Every one beat me to it. I was going to recommend a hefeweizen until I read the op wants a hoppy light beer. Then I was going to recommend a blonde ale because its low abv, slightly hoppy, and is fast from grain to glass. Pick one of them and you can't go wrong for a beer that is great and can...

If its an ale I wouldnt worry about it just keep it in the primary. If its a lager you can store it in a 5g carboy or my favorite a 5 gallon keg

Ow yea, I never take into account hop/trub loss. I calculate my batches for 6 gallons because of that. So with 6 gallon batch I will end with 5.5 into fermenter, then I will end with at least 5 into keg and maybe a bottle or two. So the 6 gallons in the original formula already adds trub loss in...

Here is how I calc total volume needed for full BIAB. .07 x total grains in gallons boil off rate in gallons total volume you need in your fermenter (.07 x 14.45) + (1.0-1.5) + 6= 8.5 gallons I used 1.5 boil off in this calculation

Most growlers are not grolsch and they will not hold pressure. They're several threads on here that will show pics of them blowing up

I forgot trub loss into account, I usually always make my batch .25-.5 gallons more then I want 6.5 lb x .06 equals .39 1.5 gallons boiloff, or whatever yours is 3.5 gallons is what you want, with room for trub loss 5.39 gallons to start, it may be different if your boiloff is lower...

How to calculate water required for biab Boiloff + grain water absorption ( 0.06 gallons/pound of grain if you squeeze the bag)+ total volume you want in your fermenter

I would not recommend buying a prebuilt one.. They come with crap parts you will have to replace, such as faucets regulators hose length. Build it yourself if at all possible. Ccheck out the fridgedaire 4.4 kegerator thread here on hbt and kegconnection

Ow you also risk your batch stalling in mid gravity. Some of the brew kits will still advocate the 1 2 3 method, 1 week primary, 2 week secondary, 3 week bottle but I would just leave it in primary

Usually I let it sit in the primary for 3-4 weeks, then bottle for 3 weeks. Only beer that gets put in a secondary for me are brews that you need to age, such as golden strong ale or barley wine, and they sit in a keg naturally carbing. If you secondary you increase your chances of infection and...

The refractometers on amazon are worth it. Basically the same thing as a homebrew shop but half the price. With hbs purchase you probably get a better warranty though, I went with the one on amazon... Im not to sure about the bucket, mine still smells like beer even after cleaned, no prpblems

With the amount of yeast I wouldnt worry much. Can you check your gravity, only true way of knowing if its fermenting

Getting ready to buy the bestbuy model of the fridge. Would any one that has bought this fridge care to comment on how it has lasted and if they would recommend still getting it or not ? I am just going to put 2 5 gallon corny's hooked up to a party faucet. I may go to a tower eventually but not...

It depends on the yeast, look at the recommendations for that particular one. Typically they go from 48-55 or so. I would either bring the keezer inside or get a warming belt I forget the name of them lol

Go 3-4 weeks in the primary, skip the secondary and 3 weeks in the bottle minimum, one week in the bottle will do nothing but make flat beer

Sorry I don't know any good calculators but I can tell you how to do it by hand. Take your grain absorption 0.06 gallons per pound +boil off + total boil volume = Total Volume needed. For instance if you had 11 pounds. 11 x 0.06 + 1.5 gallon boil off + 6 gallon batch = 8.16 gallons And if you...

For full volume biab you usually need a pot 2x the size of the batch for just regular beers. You can always do a dunk sparge in another bucket or small pot though and get similar results. For instance if you are going to mash at 2.7 qt/lb, mash at 2 qt and the other .7 have it in another pot...

At this point you can move it to room temperature and let it finish, 53 might be a tad to cold for the yeast to cleanup in

If its in a bucket use a very clean, sanitozed cup. 60 is good, 65 may be warm bc the fermentaion will raise 3-10 degrees. Watch the temps of the fermenter and if you need put it in a swamp cooler