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An easy fermentation chamber is a chest freezer. A 5 cubic foot will hold one fermenter a 7 should hold 2. Use an Inkbird ITC-308 for about $35 for controlling the temperature. Count on 3 weeks at 70 degrees for bottle conditioning. I try one bottle at 2 weeks. Some are fully carbonated some...

And in early January the online businesses are recovering from Christmas. And probably filling a lot of orders from gift cards and Christmas money etc.

1) you don't. It will stop fermenting when there is no sugar left for the yeast to consume. 2) with sugar hooch, there won't be anything that you need to filter. 3) I have no idea what you mean by this. Good luck on getting anything that you will want to drink. Look online for the e-book How...

Assuming "fizzies" are carbonation tabs, there is no reason to put off brewing. You won't need them for 2 weeks anyway and you can just substitute table sugar of Domino Dots. I don't know about them not having a number to call. But in these times and circumstances I would not EXPECT prompt...

Yes you can get a good beer when doing a secondary and not get an infection or oxidize the beer detrimentally. If you listen to the LODO people your beers are oxidized. I believe they are. However, I don't believe it is as critical as they do. I would also say the risk is not...

I will advise NOT doing a secondary. I have only done 3 in my 9 years of brewing, twice were to make additions. I get very little sediment and get the same comments about selling my beers. For me it is a step I don't need to do. I feel that the risks of oxidation and infection far...

Recipe will also make a fermentation look different. If you are going by room temperature, that is not very precise. I would expect that fermentation temperature had something to do with it. I have never repitched yeast but when I do step starters on my stirplate, 2nd and 3rd steps are often...

In the future, skip the secondary. That is a hold over from earlier times. It provides just a slight amount of clearing and increases the chance of oxidizing your beer or introducing contaminates. It is probably not fermenting - just some co2 coming out of solution. Take another gravity...

See my reply - #7 for the temperature range. That came from White Labs, the producers of that yeast. Shoot for mid range.

Cooling with an immersion chiller is much dependent on the temperature of the water going through it. Here in the summer, tap water is sometimes near 90 degrees so cooling to mid sixties is impossible. If money is no object, the JaDeD Hydra gets great reviews. And you can run chilled water...

Yes you are panicking unnecessarily. With one package you probably underpitched and it is way too early to get worried. Some say do nothing for as long as 72 hours. I would say 2 full days for sure. If you are at 60 degrees now you are slowing things down even more. Let it warm up a little...

Sounds like kitchen or "jailhouse" hootch. You can make some cider or pineapple something. Whether you will want to drink it is another question. But then again you might make something good. I would probably add .5kg of the sugar to the apple juice. If it has Potassium Sorbate in it it...

I overslept this morning. I was late getting to the living room. I took 2 bike rides in January for a total of about 11 or 12 miles.

Most of that 3/4 inch layer would be trub. It is too small of an over concentrated starter to have produced that much yeast. If it was really a 1.100 starter the yeast would probably not reproduce well. I would make a 1.040 or less starter, probably 500ml and run that for 18-24 hours, cool it...

I should have made myself more clear. I take every recipe and run it through Beersmith to make the necessary adjustments for my system. That includes temperatures and ingredient changes to keep within parameters. For instance a lot of recipes assume a 75% efficiency. My 3 vessel rig...

I always run a recipe thought Beersmith. Most recipe builders would work. It takes the input and gives a target strike water temperature. If you are using the same mash tun every time, You set those parameters in Beersmith. The the Strike water temperature calculation it quite accurate. It...

Clean well after brewing. On brew day just pump a little hot water through the system to flush out any dust. Sanitize- spray or soak anything that will touch the cooled wort WHILE you are brewing. Start cleaning things during the brew, as soon as it is no longer being used.

Terrarium heater.

Sparge water temperature is not critical. Some say that even cold water is enough. Some say that hotter water helps dissolve the sugars. I just use hot at whatever temperature it happens to be.

The consequences of bottling before you reach final gravity are exploding bottles. If you add the recommended amount of priming sugar then get additional fermentation from an unfinished beer you could get more co2 pressure than the bottle can contain. Easy to find out. Take a gravity reading...