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I'm in [emoji2]

It's fine. I've done it many times. Even have a small eight oz flip top that is my sample bottle, to early check flavors and carbonation.

Welcome to the world of home brew! Couple of tips. Starsan is your friend, temp control makes better beer. There are cheap ways to help with temp control you can find in the forums. Also don't be afraid to ask questions. This forum is a monster resource for answers [emoji482]

I've had similar issues and for me it was underestimating my boil off. So I kept concentrating my wort. Once I figured that out my starting water volume had to increase.

Try mashing for 90 min. An Aussie(they invented BIAB), on a podcast recommended it. The reasoning being that in traditional 3 vessel brewing you mash for 60 then sparge/circulate over your grain bed for 20-30 min. So water is in contact with grains for 90 min. I do it and hit my numbers pretty...

I paint commercially and resedentially. 20 years experience. 100% acryllic exterior house paint bonds well to aluminum. However not sure how the heat will effect the paint. A good bonding primer is never a bad idea. XIM makes a great one and it comes in a spray can.

Well, it did kick off. And only after about 30 hours! Super excited, have no idea what to expect as far as flavor Hooray Beer!

A little behing with my batches 5 Gallons IpA 5 Gallons Trippel 6 Gallons Pilsner= 9887

Well scary to me. I made a version of Yoopers Fizzy Yellow beer, I started with 8 gallons because I had a 2 gallon boil off with my last batch. This time I onlly had a little more then a gallon boil off, so since 7 gallons wont fit in my bucket, I put the remaining gallon into my...

05 usually attenuated well so I would swirl your fermenter to put some yeast back in suspension and let it warm up to room temp. Check back in a day and see if there's any activity. Even if there isn't give it a few more days then see if your gravity has dropped.

The mash was consistant at 158 for the full hour and i have a ferm fridge with a temp control on it. It never got higher then 66 on the temp strip. I know the internal temp would be a little higher. However after active ferm., it stayed at 64 for 3 weeks. Thank you for your insight, it's much...

I made a beer with 9 lbs. of Marris Otter and 4 lbs. of Munich I mashed at 158, I wanted it to be really malty. The OG was 1.072 and I pitched 1 rehydrated packet of t-58 In 5 days in dropped to 1.032, 4 days later it was at 1.030 and thats as far as it went. I gave it 2 more weeks and it...

It will just speed things up a little I would think. I only bottle and keep them around 75 so I wouldn't worry

No airlock activity doesn't necessarily mean there isn't fermentation happening. If it's a bucket check that your lid is tight. Best to leave it a few days then take a hydrometer reading. If it's dropped then all is good. If it's still at the OG then you need to rouse the yeast or repitch.

Very exciting no doubt. If it's at all drinkable, which I'm sure it will be, you will be very proud. Like you invented the wheel proud. Then you'll want to make another batch on Monday.

I recently had a couple batches do this to me. First of all, chill the bottles you have left and they won't blow out of your hands when you go to dump them. Second, I think my issue was that I wasn't boiling my priming sugar just heating it in the microwave. So I probably had infected beer. Man...

This is very encouraging. Thank you:)

Always give it time. It might not come around, I had one that I gave a year too and it was only slightly better, but it might wind up being really good. If not try giving them to others, youd be surprised what you think isn't good, other people like.:mug:

Welcome! It is a hobby that turns to obssesion, and its a lot o fun. As you get going on your firs batch, don't be afraid to ask questions. We all have asked them and thankfully the community here is great about answering and puuting your mind at ease.

2165 + 5 gallons Belgian Dubbel + 5 gallons Scotch Ale = 2175:tank: