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Welcome to the insanity!

And OSHA wants to know why there its no warning label on the glass. Their inspector is asking if the optimist, pessimist, engineer, and accountant have been trained on the potential hazards. Sent from my DROID RAZR using Home Brew mobile app

Sweet. The US should adopt that philosophy Sent from my DROID RAZR using Home Brew mobile app

"But Honey, I just had to do it. It was worth it. My friends on HBT really appreciate the sacrifices you made the last three months."

There was a post right before mine that was spam. The moderators deleted it.

Put it in the oven at 450 for an hour. It will burn the stuff to charcoal, then you can flush it out with water.

Head over to the "Show us you kegerator" thread and you'll see guys who put 10 together. I'm not certain what the practical limit is, but I know it is at least 10.

Go home spammer.

As stated, forward sealing faucets are the best long term fix. For your current problem, disconnect the beer supply line from the keg. Then remove the faucet from the tower and soak it in hot water. A 15-20 min soak will dissolve the sugar residue from the beer and make it like new.

It will still be beer. No worries.

Did you take gravity readings after the boil, and after fermentation? What were they? Just a guess, but you may have forgotten to dilute the beer after the boil, and that would explain having only 3 gallons. As for the carbonation, yes your beer will have extra fizz. It won't be to style, but...

Good to hear that all is well. Now you enter the most challenging phase- waiting for it to be ready.

I did about a dozen BIAB brews and never had a scorching issue. The liquid keeps the temps even and prevents hot spots.

I'm confused. Why do you need a false bottom for BIAB? I never used one. The bag replaces the FB.

After 10-1/2 hours on the smoker, and another 1-1/2 hr in the faux cambro, it is ready to cut and serve. Yummy!

Hi and welcome to a great hobby. The airlock isn't a great indicator of fermentation. The initial temps were a bit low, but that wouldn't harm the yeast. It would just slow down the fermentation. That is a reasonable explanation for why you don't see lots of burping in the airlock. You may also...

It will absolutely taste better! Welcome to the obsession.

Welcome to the obsession!

Most likely.

Ok, help me understand how it is possible to have a daily low temp on Sunday be higher tan the high temp.