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1 week should be plenty. I brewed a batch on June 9 and dry hopped it on June 23 just before leaving for vacation for 10 days. It's at FG (1.017, a little high) and I'm cold crashing it now. I'm going to add another 1oz CTZ dry hop in a few days and most likely keg it on Sat.

This is what I used when I had a similar set up...

Yes, but in order for the wort to get to desired temp, the surrounding air will have to be significantly warmer for a longer period of time. To the OP, what's your set up look like?

A little late to the party here, but this may be what's causing the humidity. I would think you're heating the air instead of directly heating your fermenter.

First thing... do you have a pressure capable fermenter?

It's my birthday today and there was no way we're going out, not with the Father's day crowds and kids. Told the wife I just wanna stay home and smoke some ribs and have some homebrew. Happy Birfday to me...lol

It sucked when MB closed it's San Leandro store... There was a small LHBS right around the corner from my shop but they closed too. Concord is about the same distance for me as SL, but timewise is only convenient on a quite Sunday morning. There is Oak Barrel Winecraft in Berkeley.... this...

I've just done 5g into a keg, although I have the capacity to do 10g, I don't think I'll ever do that because it'll take me forever to drink it all or give it away...

Well, definitely not Jersey... If you want to make a trek, Northern California Homebrew Fest is supposed to be pretty awesome. Folks in my club go every year ( I have not been, always falls on or too close to my anniversary, Wife makes funny faces when I mention it).

I wouldn't go that high. Mashing at 157 will make the beer sweeter, slightly. Mash at 153

That's a great question and one that I've had myself. What I've noticed is that it takes longer to convert than 2-row. I mash to a particular gravity and it takes sometimes 30 min. longer. With that in mind, I've used Great Western pils with good results at a single temp.

Look out for some Bay Area breweries like Ghost Town for dank or hazy, same for Slice, Altamont for dank, Moonraker, Cellarmaker or Wonderous for both.

Shakes the Clown - Belgian Golden Strong Tasmanian Lawnmower - NZ Pilsner Beam Me Up Scotty - Wee Heavy Just a few...

My RO system sits at the front corner of my garage so I just run a long hose out to the lawn.

Did you take a gravity reading not from the ispindle?

Currently, I have a hazy, an NZ Pils and a belgian blonde pouring. The pils is for a local brew fest our club is pouring at tomorrow. I tend to brew something different everytime just because I like variety. Although I am developing a list of what turned out well for rebrew. My next brew is a...

Just a note here... That Ferm Tank is only rated to 2.5psi, so you can't pressure ferment. I may just be pointing out the obvious here, so just ignore me... :)

Well they call me Big Mama cause I weight 300 pounds Big Mama Thorton

I use this spreadsheet to calculate water additions. And this page has a lot of good advice about amounts and such.

Here's the extension cable I used to run power to my controller across the garage from the dryer plug. I also replaced that circuit breaker with a GFCI unit and so should you. Don't want to risk a shock...