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That's really encouraging to read about the one degree or less difference. I'm excited to finally have some control over my fermentation temperatures. Glad to hear. I ordered a FermWrap and an Inkbird dual controller.

Excellent news. That's perfect. I decided to go with a FermWrap which should be fairly similar. One of the reviews said they were able to keep liquid in that range also. Do you use a temperature probe on the outside of your bucket/carboy or do you place it elsewhere?

I went with the actual FermWrap brand. Reviews were really positive. That's just a dry sponge in your photo right?

You place the probe on the exterior of the bucket and tape a sponge to the exterior of that? I've seen the wraps on a few different sites. Are most the same?

Just snagged myself a non-functioning Danby Wine Cooler off CL. I do not have the intention of lagering anything so I just wanted a chamber I could heat gently. Maybe one day I'll see what someone thinks they would charge to fix it. Anyway, what are all the things I'll need for this fermentation...

I would like to know what you were going to recommend. PM me if we should discuss on there instead. Looking to brew more sours.

I try to pull my setup behind our wall where the winds usually come in off the coast. Those are the tougher days. I still haven't devised something to place below to minimize heat loss from the bottom.

A sleep bag is a good bet or a blanket. If you want to really step it up buy some of the reflective insulation and wrap it around your kettle with small cut outs for your ball valve and handles. Keep that wrapped on there during your mash and then throw a sleeping bag or blanket around that.

I searched "Brulosophy" in this thread, but didn't come up with anything. Just today he posted this article on his version of a White Claw seltzer. Didn't use yeast, but this might still be helpful to you. Bruclaw Berry Hard Seltzer

Man, we really need to fill up the West Coast side!

Can you give us some information on your recipe and process?

I lift the bag and let it drain for a few minutes right above the liquid level in the kettle. Then I set the bag on top of an old pizza plate thing with holes and squeeze the bag into a 5-gallon bucket below it. I think I will make a 3 bucket press system for my next brew. That will make it...

Like other members have mentioned, I Googled an issue and found several solutions through this forum.

The only time I would use the bottling bucket or transfer at all would be if I was going to bottle the beer straight from the fermenter. At some point I'd have to mix in the priming sugar and transferring to another vessel would be the ticket. If I'm kegging I don't bother with a secondary or...

I stopped extract brewing on my 3rd brew. Switched over to an all-grain BIAB. Edit: Extract has it's place, however. I will utilize LME or DME if I attempt any really large beers in the future. I only have a 10 gallon brew kettle so putting 16-20 pounds of malt in it for a full-volume mash...

I would say that definitely seems like the consensus for most beer styles at this point. I'm fine with that. Less work for me and less opportunity for oxygen ingress. My thought was that a secondary was meant to separate the beer from the trub and it's just not necessary.

I'm currently working on filling a package for someone.

Got my recipe for the gingerbread ale milled at the local HBS. Will be brewing it this weekend. Probably Friday as we're supposed to get rain Saturday and Sunday and I like to brew outdoors.

+ 5.5 gallons cucumber blackberry sour = 1977.5

Brewed my house IPA today: 1865.5 + 6 = 1,871.5