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Not sure if anyone else has this issue. Yesterday it did it again... it seems to stop at 35-38C, yet when I use the thermometer it is in the 55-65 range.

IMO, it doesn't matter. Lager with whatever you have available =)

I did a winter spiced ale and I notice the same thing as you. Personally I think it's the allspice. At least that is what I am going to try to reduce next time I do mine.

I have stopped degassing with my drill whip. All it did was make me feel like I was oxidizing the wine and making a mess. I now do 2 different things. One, I leave my kit wines alone and do an extended 90-120 day schedule before bottling. Second, I use a vacuum pump to transfer between...

You can soak in hot PBW and rinse Or what I do I just replace. Occasionally it is just the ends of the tubing that look funky, I just cut those off and continue to reuse the tube until it is too short.

So I have noticed after 20+ brews on my 5 gallon system that when I am cooling with an immersion chiller the temperature seems to just freeze at 30-34C. 15 minutes later...same temp. So I have to use another thermometer and lo and behold I am at 60-65F. For some reason the temp probe isnt...

My Grolsh washers have been going strong for 10+ years. Perhaps you are exposing them to a bad concentration of a chemical that is causing a rapid deterioration. I would assume they are pretty much indestructible however.

It was more the flaking of the coating on the impeller (tough to see on the pic, I know), but it seems it is normal wear, so I won't worry about it. Thanks!

Question for you owners. I noticed today while looking inside the pump that the brown coating seems to be flaking off? It is hard to see in the picture but have any of you experienced this? Is it bad?

When I dump trub or transfer out of my conical I continue to forget to pull the blowoff tube out of the starsan bucket. Did it 3 times already....perhaps I subconsciously enjoy the taste.

Tomorrow AM I am scheduled for delivery of 1 pound each of Citra, amarillo, cascade, williamette, debittered hops, and Hallertaurer Time to get brewing

Even if the lid is not 100% pushed down, I would imagine it would cover it enough that an infection would be rare in only 1 hour. As far as the floating things, it is hard to tell without photos. How much priming sugar did you use? Did you use more BECAUSE of the higher FG? If so, why...

It was my first wine, and I topped that one up with water. It has quite the watered down taste and wanted it to have some purpose :)

The stuff at the top of the carboy is the same layer of stuff that was sitting on top of the bucket before transfer. I must have just sucked some up accidentally and it is now floating at the top of the carboy neck. I may end up sanitizing a spoon and just scoop out what I can.

Ok, so I put my melomel into secondary today. I did 2 cans of blackberry puree. When I transferred I must have got some of the fruit because here is the top of the new carboy. 2 questions. 1. Should I rerack again in the morning? Or leave it alone hoping no O2 exposure and the...

no, Just don't do it in the cat litter room or the wood shop and you should be ok with the lid off for a short time.

3 weeks, they probably will both be done. Either way, I would take a gravity reading anyway prior to bottling. But you would be ok with either one to bottle first.

My opinion is that you will not be able to get close with an ale yeast. I don't associate Coors with any hop flavor/bitterness and usting these it will be noticable different. I think the closest would be a lager with corn as an adjuct and extremely lightly hopped.

Depends on what you are planning on doing. If you are batch sparging you can do what I have done in the past and use a converted Igloo cooler with a SS braid. While that is mashing, I would heat up the sparge water in my boil kettle and just dump it into a spare cooler to keep it hot. This...

Just pick up a container of Fermcap. I add a drop for my starters and about 7-8 drops for a 5.5 gallon. Never have to worry about boilovers!