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It'll be a nuisance more than a problem is my guess. Probably will have to wipe down on regular basis to keep mold and stink down. Can you get another one of those damp dry units?

I would leave it alone. But if you've just gotta know, sanitize a turkey baster and use that to get your sample.

Isn't that your original gravity? What is final gravity? Take your OG-FG multiply that number by 131 and that is your alcohol. I would steer clear of the gelatin for a few batches and see if you like the final product without it. I would keg that beer right away! (Sounds like you did.) Not...

1.010 makes me feel a bit better.

I wouldn't call it a mistake, but maybe a gamble. As was mentioned, airlock activity is not the way to judge if it's done. 1 week is a short fermentation period. It could be done, but only way to tell for sure is take a gravity reading. What to do now is the question? You may have a great...

You shouldn't think of your bottles as a secondary fermenter. A secondary is another large container that holds the entire contents of your beer. Usually another large bucket or Carboy. Bottling after only 1 week of fermentation without taking a reading is a bad idea, and potentially dangerous...

Another option is a heat belt that wraps around the heater. I think it's called a brew belt. I know you already made your purchase.

Nicely done!

I believe the next thing to take care of is temperature control. I agree with all previous posts stating that. So I would say a temp. Controller of some sort. Plenty of ways to control temps, but most of them utilize a controller.

true dat!!

Once the yeast is pitched, it's called beer. Silly and obvious thing to bring up, but make sure the hydrometer is floating.

You might be better off selling in pieces. My guess is most people want the freezer for $50. Your labor you're going to have to eat. It's a nice kegerator though. I have a very similar white version without castors. Still thinking of adding them. Good luck!

Sho do!

Almost a month since last post:( I'm sure I'm not the only one here waiting for an update. I hope everything is okay. This has been one of the most enjoyable threads that I have come across.

Buy a new one. If you need it right now, I would use some electrical tape over the crack and then maybe duct tape to seal it better.

I have only heard of the frozen bottles being used during fermentation to cool fermenting beer, not for cooling wort. In any case, don't add it to your wort.

Last thing. It might be helpful to post recipe. Might be that 1.025 is all you can get. Give us more info.

I just re-read your post. 3 weeks is a long time. I would move it to a warmer part of house and cover fermenter with a towel or blanket to keep it dark and insulated before messing with more yeast.

You gotta leave it alone. The yeast is in the liquid not on the sides. What blew off was just from a big kraussen. 1.025 is pretty high and I'm pretty sure it hasn't finished yet. If it's been a few days you might try and raise that temp a bit. Maybe try 66 or so.

+1 I think .5# of chocolate will make it too dark for a brown. I think you are trying to do too much with steeping grains. Try to keep it simple. I would use crystal 40, .5# to a pound. Brew it and see what you think. Then adjust. Like others have said, too many grains makes it taste muddy.