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Sucky thing is you might lose some of that lovely IPA aroma when transferring but I think the benefit out weighs the risks.

You ain't lyin'! I had 4 of these at one point and they all broke. Mostly just doing mundane tasks like loading in the dishwasher. But they were great while they lasted!

Well if he had a means to do so prior it would not work if the bucket isn't sealed completely.

O-ring on the bucket lid or not, your inclination is probably correct. There's a leak somewhere. I would transfer to a different container before cold crashing but that's just me.

Ahh the ones I've used are Letica brand. Definitely have an O-ring. Apologies for the fake news. Carry on.

Not to muddy the water here but it sounds like you need to order a new lid for the bucket before your next brew. If the bucket is designed for fermentation, there is an O-ring under the lid. Also, yes you should be concerned if you are going to cold crash in that same bucket if the lids not...

I made this for my 11 YO's bday party. The kids loved it. It's very simple. 1 part extract, 4 parts water. Set the carbonation high for at least a week. This amount is designed for a 5 gallon keg. Sprecher RB Extract

Morebeer's Bock My American Pilsner

You can do a blow off tube into starsan the first couple of days then switch to a spunding valve and set the psi accordingly. There's something different about the quality of carbonation when using a spunding valve that I think you'll really enjoy. You do need to make sure your keg will fit in...

Guess if people like you and I were to become supporters, might not have this issue. I'm sorry. I failed you all

I'm really starting to like this one. Phantom Wing Brewing It called for quite a bit more salts then I'm used to using, but it produced a fantastic beer. Finally got that crispness from my Pils I've been looking for

If you had a Tilt hydrometer you'd probably see your temps getting up to 74-75 degrees inside the fermenter even though the ambient temp in your basement is 68

There's going to be a lot more scientific advice and charts heading your way from other members. I usually set mine between 10-12 psi as well. Usually after a full 7 days it's fully carbonated or pretty close. Hang in there. Sounds like you've done everything correctly.

I've had great results with s-23. need to give s-189 a shot

I do not think it's necessary to leave in the fermenter for 'a few weeks' before transferring but I also do not think it will hurt anything. Personally, I'd leave at 65 for another 4 to 5 days to let the yeast finish what they need to finish and cold crash for another 3 or 4 days before kegging...

Sounds like the yeast was happy and healthy in the bottle munching on additional sugars at room temp while the yeast in the keg didn't get a chance to finish their job at much colder temps. You didn't give any details on the fermentation.

There's a homebrew store in Sherman, Tx and also a new store in North Dallas called North Texas Homebrew Supply. Still far, but about an hour closer to you than Ft Worth

This method works best for me. That way I can sample a carbed beer on a weekly basis and I'll know exactly when the beer is at it's peak.

It's acetaldehyde in my opinion. Like a fruity, apple ester and flavor that's unpleasant but not undrinkable. One time it was like vinegar. Acetic acid I believe

Festbier > Marzen Jussayin!