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It doesn't sound like the cooler not "holding" temperature is the problem. It sounds more that your are just not hitting the temp you want. You said you use beersmith. Beersmith really needs you to dial in your system before it can accurately predict what your cooler will settle at. Make sure...

Bleach with out rinsing? I call troll post here. The first taste of that beer and you would never bottle again.

Oh yeah. Have noticed the same thing over the last year. Several members in our club are also mentioning the very long lags and off flavors. Even double pitching don't seem to be helping the 3-4 day lags. The off flavors do clean up but in some cases it takes months. And like you said, it all...

Do your meticulous notes include pre boil volume and gravity?

As one who has bottled a thousand beers, you guys are making me snicker with how complicated you are making the simple act of bottling a beer. Oh and that you kinda want that little bit of foam from the co2 coming out of solution. It forces the oxygen out of the head space.

I guess I'm a swhirler. Of course when trying to give an honest opinion of a sample. But mostly to warm it up.

As long as you don't need it for 2 months

Safe, yes you put it in the boil kettle at the 10 min mark to sanitize. Yes there probably is science equation somewhere, but it would be more than just those two things you listed. Like water temp and flow rate thru the tubing and water flow across the tubing.. but I think you pretty much...

If you are going strictly for feed back go ahead and tell them everything. If you are going for score, describe what it IS not what it's supposed to be. What you can taste, not what you should taste.

I've always wondered what people do to their buckets that makes them worry that they scratch so easy? Wash them with gravel instead of a cloth?

I have cold steeped quite a few times. But it's basically just for color. I once steed 1 pound of black patent in 2 gallons of ice water for a black ipa for 1.5 hours. Blacker than black black. But if you closed your eyes you would have never known it was there. It's a lot of screwing around...

Just air coming out? Don't happen to have the dip tube and the little gas down tube on the opposite posts do you? It would have gurgled like nuts when you first hooked it up

Holy cats. Did I read that right? Sent from my iPhone using Home Brew

Just ran the math on the OPs 5% smash. 40 something IBU. With bulk grain, buying hops by the pound ( I went with summit for the middle of the road price) and a new packet of 05 yeast. $9.50 a 5 gallon batch. How ain't I saving money? You guys talked me into buying all bulk. Sent from my...

I've never really paid attention, so I checked the beer I'm brewing Saturday. A 6% 40 IBU porter cost me $17 bucks for everything. Now you got me curious how much less it would be if I bulk bought and saved yeast Sent from my iPhone using Home Brew

Have a pale ale that's going to be put into a firkin (a pin really) for a festival. So we will be transporting it quite a distance. I'm guessing we won't want to be priming in the firkin and having yeast all up and at ya when we get there. Is there any problem of force carbing in a corny or...

Yep I have almost your exact recipe and upped the EKG at 60 to 1.75. Sent from my iPhone using Home Brew

That sounds exactly word for word what I was going thru 2 years ago. I changed, cleaned everything. And I too was thinking I giving it up. Out of the blue I decided to go to a different homebrew shop for new tubing for kegs and gas. Even though I just changed them. Immediately everything was...

If you want honey taste or smell, use honey malt. Put honey in so you can say its a honey beer, but use the honey malt. Sent from my iPhone using Home Brew

I think wisco disco uses it. http://www.stillmankbrewing.com/wisco-disco Sent from my iPhone using Home Brew