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Eventually it would likely come out of solution at that lower pressure. So, you can always carb to high pressure, drop pressure to pour, increase pressure to maintain carb level. I actually do this on occasion when I want to fill a bottle for a club meeting or whatever. I'll drop from 12 down to...

I'm sure I won't win :(

Oh yeah. Looking good.

It sounds like you pretty well did everything correctly. The only thing that jumps out at me, and I may have missed it in the text, is that I didn't see any mention of aeration/oxygenation of the wort prior to pitching the yeast.

I already had a BrewJacket before I purchased the Brew Bucket. I cut a hole in the lid for the BrewJacket rod. The bucket itself fits into the jacket with some effort. The problem isn't really the size just that the feet get all hung up in the fabric when you insert it and it takes some pulling...

Nice guide. Thanks for posting.

I was taught (whether right or wrong) to wait until the batch is in active fermentation before adding the FermCap. The logic was that if you add it too early it will drop out of suspension. If you add it during active fermentation the activity will keep it swirling around so that it can do its...

I probably won't win. :(

I'm not suggesting this is the best way to do this. For me, my bulk bags of whole grain just get stored in the bag in the basement. I roll the tops down and tape it shut, mainly to keep bugs out. I've never noticed any problems.

Yeah, from what I understand if you leave it at the recommended equilibrium pressure it will carb to the proper level in about two weeks. I have never actually done this as I always force carb, so I cannot verify that firsthand.

Thanks Cactus.

Awesome responses guys. Thanks a lot. Historically, I have not taken any gravity readings during fermentation. I would basically let my ales go two weeks, rack it and hope for the best. This was largely due to me not wanting to open my plastic bucket fermenters. I'm using a SSBrewTech Brew...

Very cool.

So, normally primary fermentation finishes pretty quickly. Then I will usually leave the beer in the primary for a total of about two weeks to clean up off flavors and all that jazz. I was wondering if once primary fermentation is complete, could you keg it at room temp with CO2 purge and still...

Wow. I just turn the bubbles on and try to use the force. There is some stuff here for me to learn.

If you are trying to decrease the gravity and don't have any room in your boil kettle, then maybe top off water after boil is the way to go. I don't know how to calculate how much you would need though. Maybe add, measure, add, measure, etc.

Let me expound on what I said above. As kiwipen said, there is wisdom in waiting to carbonate. I was speaking for the way that I would approach it if it was my first keg. I would much rather come home to my brew nicely carbonated and ready to drink rather than having to wait. There are horror...

Totally agree with goehaarden. Just make sure it's not leaking before you leave and it should be fine.

Sounds delicious. It should be awesome for Halloween.

Do you have a local Homebrew shop? If so, I would go there. The problem is that with the holiday they still may not be open. I don't know what to tell you regarding how long you safely have. It will be dependant on the level of sanitation, etc. Generally you are probably safe for a few days...