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Fair enough. You brew with the system you have, not the system you wish you had. I'm getting a lager starter ready for this weekend. I started with a 1L starter and then fed it into a 6L starter. These were done in the basement around 60-65°F. Once the 6L starter finished, I placed it in...

A temperature change over 10°F between wort and starter is generally discouraged. Your yeast may have spent some time protecting itself from the cold temperatures and is now starting to get around to fermentation. 46°F isn't the end of the world either. Most lager yeast will work down to 40°...

I don't doubt that the shaking method will provide about 8 ppm. But that's an instantaneous snapshot. Oxygen levels in wort should start to immediately drop not only due to yeast uptake but other oxidizing reactions that will occur. O2 levels in wort can drop to zero in a few hours, maybe...

During the lag phase, the yeast will pick up all the oxygen in the fermenter headspace. It'll get even more with the top of the fermenter open (e.g. no airlock, bucket lid off). Like a starter, this will promote healthy yeast growth. When the yeast is done growing, it'll start fermenting and...

I have about 10-12 feet of 1/2" in mine and will be looking to downsize to 20-25 ft of 3/8" this weekend. The 1/2" was tough to bend in a small enough diameter and I just couldn't fit more than 10 or 12 loops in my HEX. A long, long time ago I tried 1/4" which failed miserably. Couldn't get...

Ideally, yes. But we're in salvage mode here. A lot of the normal rules go out the window.

Odds are that this is just CO2 getting released from the beer as it warms (CO2 is less soluble in warmer temperatures). It does this by itself. Responding to posts below - at this point, you pretty much have an undrinkable beer. It's near impossible to ruin it any more, regardless of what...

On the surface, the water looks like it suits a dark brown ale. If you can drop your bicarbonate level by half, you'd have perfect water for a lighter one. I'd dilute by half and then add back CaCl2 to bring the Ca above 50. However... If your first batch turned out fair and *all* of...

Your yeast dropped out, probably from lack of nutrients or aeration at the beginning. The temperature sounds fine, as long as there wasn't a cold snap where the fermenter got below 65 for an extended period of time. Active, healthy yeast will generate a little heat on their own and should be...

If you only have a couple nights, I'd recommend this list. It's probably your best shot at good beer in a short amount of time. 1. Horses Brass and Belmont Station. HB is an old English-style bar. BS is one of the best bottle shops in town, plus a dozen taps of pretty hard to find or rare...

The mash will lose a lot of heat to the 9 gallons of headspace in the Rubbermaid MT, even with a styrofoam plug. It's probably a wash between the heat loss there and your stockpot. Making it worse is that you can't readily heat the MT. Sure, you can use boiling water to keep temps stable but...

I use the B3 Ranco controller with the stopper thermowell. Seems to work well so far. To heat, I use a FermWrap heater that I wrap around the bottom cone. I tape it on with blue painters masking tape. Temps range from 45° to 55° in my garage right now and I pushed it up to 75° yesterday to...