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I would think the main thing would be to just make sure it gets hot enough to stop all enzyme activity before you leave it for the night on day 1...

The first time I tried the fermenter in a water bath idea mine turned all gray, but then started working again after awhile of being dry. It seems like the color came back kind of slowly any maybe isn't quite as bright but it still works.

I just picked up a freezer yesterday to use as a fermentation chamber after my last batch had a really vigorous fermentation that spiked the temp up to 73* (sitting in a 64* ambient closet) resulting in a lot of fruity esters in my porter... My thermostat can heat or cool, so I'll also put a...

Those handles strike me as an accident waiting to happen. The design seems like it would put a lot of sideways torque on the neck and that scares me. I use the nylon webbing "brew hauler" harness and love it!

I'm also like the OP... I have always filled the entire vessel with sanitizer - the the point where it pours over the top a bit to make sure every square millimeter is sanitized. Lately though I've been looking at ways to reduce water waste from brewing and this has me thinking that I could...

Thanks, I was hoping to hear that it was cooled down quick enough. I guess my only concern then is the lack of visible fermentation activity after I cooled it back to 68*. I'll check on its progress tonight.

I brewed a porter on Wednesday evening, using White Labs Irish ale yeast that was washed from a previous batch 2 mos ago. I made a 2.75 L starter (per mrmalty's calculator) and chilled/decanted before pitching. I pitched the yeast at 66*, aerated, then put the fermenter in the closet I use in...

Estimated is the target OG that hopville calculates based on the fermentables in the recipe and the efficiency % (which you can edit just below the gravity section). Measured OG is a figure that you can enter after brewing, mainly as record keeping for yourself.