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Should be ok. Are you fermenting in glass(I assume so since you say no krausen), or bucket? Most will say with a bucket it can just be a tiny leak to keep airlock activity at bay. If in glass, how long are you watching before you say there is no activity? If your beer is that warm, a lot of your...

I learned that with a little oil a wing capper is not actually a complete pain in the butt to use. After a year and a half of jamming and pushing one handle against my chest, pulling the other handle up and making sure the bottle didn't go flying just to open the capper, I was staring at a six...

Got it. For evaporation cooling? Maybe wrap a bungee cord around it or something to keep t-shirt tight against fermenter? I would think that would help, but haven't tried the t-shirt myself.

So your fermenter, covered in a t-shirt, is inside a Gott cooler?

You should be ok. I don't think the smell would penetrate your fermenter and airlock to cause any off flavors. Dirty socks or clean bleach. That's what I think. What I know is that I'm liking that pic. Nice.

I kind of get it. Obviously still learning, or half of my posts wouldn't be "huh?" questions.

Ok. Sorry if you guys are like "why doesn't this guy get it". But the question arose from the poster being told that 2 row had to be mashed and couldn't be steeped. But I want to know why. Wouldn't the only difference be length of the time and the sparge, meaning it would be pretty inefficient.

Feels like your question implies you steep in cold water or something.

What is the real difference between steeping and mashing? Aren't they both sitting in hot but not too hot water?

Why would it be thinner than the same recipe without the sugar? If you end up with a FG of 1.012(random example) without added sugar, but 1.012-1.014(since its almost completely fermentable) with the sugar, why is that thinner? Or would the higher alcohol content actually drop the FG lower...

You'll be just fine(assuming no clogging due to krausen). The air will push itself down and out because the pressure inside is greater than out. If you stare at it for just a minute you'll likely see this happen.

Oh. I think I tossed the lid thinking it was more or less just packaging. Whoops. Still does the job though.

Wasn't there an article a couple months ago in brew your own that said late extract addition increases hop utilization?

Is the "three piece airlock" really two pieces plus a rubber stopper? Haven't seen three pieces before.

He says cold crashing for a day or two is sufficient, but sometimes he does longer. Then wait a day or two to let it return to room temp to help with carbonation. So 2-4 days from start to finish of pre bottling activity. My question/point would be: assuming you can get your corn sugar to fully...

Maybe this is a dumb question, but I've seen it a few times and don't really understand. What's wrong with bleach water?

Op: Which store you go to? Doesn't sound like the same one I've been to.

I was actually looking to post on this same thing. How did this end up? I brewed a "robust porter" recipe from my HBS that ended up smelling like soy/teriyaki sauce. Is it going to clean itself up or should I just dump it? It mostly tastes just ok, but it's hard to drink it smelling the way it...