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I play drums in a rockabilly/punk rock band called Sour Mash Kats. I like to think we're pretty awesome. Free downloads below! Reverbnation.com/sourmashkats Facebook.com/sourmashkats @sourmashkats on the Twitter

I play in a rockabilly/psychobilly band called Sour Mash Kats in Midwest Americaland and was curious if that kind of music was still popular at all over there. We sound a little like The Meteors, the Ramones, and Carl Perkins. If you're interested in checkin us out, head over to...

Nope. That will help clear it up a little better actually. As far as secondary fermentation, there's really no need for it unless you are adding something to the beer (fruit flavor, dry hopping). Racking to secondary increases your chance of oxidizing your beer so unless you are adding anything...

You could try using carbonation tabs. It only takes one per 12 oz bottle and carbs up fairly well. No idea how it would react with already having sugar in it. Might just try letting it sit for another couple weeks and try again before you do anything.

Nothing except for it tasting delicious.

I've actually heard/read that the more water you use, the better hop utilization you'll get. I try to use at least a half gallon extra and have never had watered down beer. Gravity hasn't been off from adding water either. As for bottling, definitely siphon it into your bottling bucket. I...

Can't hurt to let it sit in case it's not fully done fermenting.

commenting to save this to my "to-brew" list.

Don't skim it. Let it just drop out by itself. I would basically just leave it alone until fermentation is completely done. Take a hydrometer reading after about 3 weeks or so then take one a couple days later. If the readings are the same, you're all set to bottle. But don't mess with it until...

I did the same as mentioned above. Wait until you're positive fermentation is complete, then just rack into another bucket onto the berries. I used cherries in a wheat beer. Left it for about a week and then bottled as normal. Turned out really good. Good luck!

PATIENCE IS KEY!!! I've been brewing for about a year and am just now learning how important it is. It'll be extremely tempting to pop a bottle after letting it sit for a week, but I've learned that if you can let it sit for a few more weeks, it's going to taste a lot better. I still usually pop...

How big is your batch and how big is your carboy?

Fixed. Finally. Rechecked the outlet and the tab actually was not broken. So I was wrong. When I plugged my heater back into the unit, it wouldn't hear up so I tried plugging something random in it to see if there was power; the outlet I assumed was hot was not getting power. Thought it was...

and maltodextrin is basically just going to add mouthfeel right?

"Daddy's Cough Syrup" cream stout with my main man. Who just happens to be the inspiration for the name.

Just about to start brewing a Scottish ale. Any suggestions on boosting ABV? Got some dextrose and maltodextrin. Also have about 4 lbs of corn sugar. Wondering what the better choice will be.

I have not checked the probe wires. Sounds like a good thing to do though. I definitely did remove the bridge. The only thing that has power going to it (besides the STC unit) is the fermwrap; the cooler has only been plugged in in my rush to leave for work and unplugged as soon as I got home.

not a bad idea. I'll look into that. Thanks!

I made sure to label the outlet when I wired it up and did thorough testing to make sure I labelled it right. haha. I did consider that though. The probe is floating at the furthest point from the fermwrap I could get it. I have not taped it to anything. No fermenters in there yet so not too...

Just moved to a new house and a small chest freezer was left behind. Decided to turn it into a fermentation chamber to free up room in the house. Got the STC-1000, wired it up, tested it, works fine. I didn't have anything fermenting, but did have some hard coder to bottle. So after bottling, I...