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I still dont use a proper brew pot, I commandeered my mother's old Lobster Pot and its worked fine so far (though I have to be careful of spillover at the start). As for outdoor burners I just use the burner on the side of my grill, a good camping stove works too if you have one laying around. :D

A different yeast type possibly could impact your final gravity, but the only way to know for sure is to take another reading today and see if it's changed since yesterday. If it's stable you can do one of two things, Bottle it and enjoy it in a week or two when it's carbonated, or leave it...

Sorry for the double post lol. But in general, as a rule of thumb the biggest concern for contamination is at the beginning, the reason being that your brew is effectivly a race between the "good" microorganisms (your yeast) and the "bad" ones (bacteria). No matter what you do at home, you...

Well with a FG of 1.010 expected there is still some sugar left in your beer, but you still need to use a hydrometer 2 or 3 days in a row to confirm that it's unchanging. I'm not sure how your sample kit works, but my hydrometer came in a clear plastic tube so when I pull beer out with a...

I've never felt the need to use anything besides water in my airlock TBH. I used vodka once because it's supposed to kill any bacteria, but I like to smell my brew when I check on the temp stability and vodka ruins that.

Fully agree. The only thing I can add to that are that your primary bucket wouldn't be suitable anyway, because one of your primary goals while bottling is to avoid aerating your beer as much as possible, for that you want a bucket with a spigot + the wand/tubing keep brew jostling to a minimum...

Honestly the golden rule is "tastes good, brews good' but if your looking for a specific mineral/additive composition I would personally pick a brand of Spring Water that you like/has the qualities your after and use that. A quick google search for the exact mineral qualities of a given...

Firstly, you did not measure your SG correctly. A SG of .069 would mean that it was only 6.9% as dense as water. Pure distilled water has a SG of exactly 1.00, and because sugars (and almost anything you'd add to a brew) are denser than water, most brews begin their fermentation at anywhere...

It would technically work, but it wouldn't work nearly as well as Bakers yeast would. Brewers yeasts are cultured to undergo the Anaerobic fermentation reaction efficiently at "room" temperature, not to mention in the acidic/alcoholic conditions found in beer. Bakers yeasts are cultured to...

I've never dry hopped myself, but before you go and prepare the time/effort, before you rack to your secondary do a taste test. Just remember that as the sugar gets fermented the bitterness will be more present in your taste. Dont be in too much of a rush to rack it into the secondary either...

I've made that kit before, it will soften somewhat with conditioning but that's the way Amber ale is supposed to be, which means Congratulations! Your first batch is a success! That said if you think it tastes "pretty good" now, just wait 2 or 3 weeks and it will taste downright excellent.

You "can" depending on what ingredients your brewing it may or may not be taste great, but that's subjective. As a metaphor, some people like using sweet onions when they make their spaghetti sauce, while some people like using pungent onions. Both will "work" but the tastes will be somewhat...

Frst of all, if you had a bacterial infection in your brew it would probably be turning all sorts of funny colors, so rest easy on that front. As for your foam and CO2 release there are two main possibilities (though it might be a combination) Opening and taking a sample might have...

If it still tastes sweet it means you still have fermentables that the yeast hasn't consumed, ongoing fermentation would also explain why as your brew has aged it's gotten less sweet and citrusy or fruity. When yeast is active it stays in suspension, then when it finishes consuming the...

You could try carbonation tablets, might be a good option at this stage so as to minimize aeration.

If it's been a month since you bottled it shouldn't make a difference as the yeast "should" be done with most of it's activity in the first place, secondly even if your yeast was still somewhat active, the lowered temperature in your fridge would actually inhibit yeast activity, meaning the brew...

If your taking it from a glass jar and pouring it into a cup to drink that day there's no issue. That said, while I would fill a sports bottle up once or twice with coke for a few hours, I wouldnt re-use the same bottle dozens of times. The reason that you shouldn't use most plastic or colored...

The only difference between a "commercial" product and a "consumer" one is typically the size and scale. Your consumer refrigerator freezer at home may hold 40lbs of meat, while the "commercial" freezer at a restaurant holds 400lbs of meat.

Very convenient, I think I just found my new desktop wallpaper!

Always better when cold/carbonated/conditioned. The initial gravity largely depends on the final volume of water (not to mention it varies among styles) you have in your ferementer, probably happened is that you used a bit less water, an extra liter of water can significantly alter the Gravity...