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On another note... I just got home. I don't have the test jar yet (that I ordered online) but did the other things mentioned in this thread... I sanitized only the outside of the wine thief (not the inside) and did not sanitize the hydrometer (no need). This cut down on the bubbles a lot...

One more thing... Is there any reason to sanitize the inside of my wine thief if I don't return the sample? I have been doing this which is why there are lots of bubbles. The more I think about it, I don't see the point as long as I sanitize the outside really well. Not sanitizing the inside...

That makes sense. Transferring the beer from the wine thief to a non-sanitized test jar I would think would definitely help reduce the amount of bubbles present (especially without the hydrometer being sanitized as well). I no longer return the sample to the primary - people here set me...

I've tried doing both to no avail. I let it sit for over an hour last night and still had issues reading the brew. I was thinking of possibly doing that because clearly, the bubbles are coming from Starsan. The reason I haven't is my fear of contaminating my brew with something that isn't...

You're recommending not using a wine thief at all? If so, then how do you get beer in the test jar?

Maybe I shouldn't sanitize my hydrometer? The reason I'm thinking this is because now that I think about it, there is no need to and sanitizing it adds more solution (hence bubbles) to the wine thief.

I searched the board for an answer to my question but was not able to find one. The problem that I'm experiencing (as a new brewer) is that when I take a reading (i.e. from the primary), I sanitize my wine thief, insert it through one of the big bubbler ports and then take it out. I then place...

Large enough bag like a muslin mesh grain/hop bag? Those things are long and I have several extras. If I would likely get more out of tossing the hops into my primary directly rather than using the bag, then that's what I'll do. However, if I can get just as much out of using my grain/hop...

If you use a mesh bag over the siphon to prevent hops (and other stuff) to get into your siphon, why not use a mesh bag always - dry hoping or not? This is coming from someone who just used a primary by the way.

On my third batch of brew and this IPA recipe instructs me to dry hop after active fermentation has taken place (which would be today). Therefore, after work today, I plan to dry hop. However, I have some questions before doing this. I have a five gallon extract batch (using a big mouth...

Yeah, I actually almost did that (forgot to prime). That would really suck.

What, you don't like the awesome feeling and surprise when you wake up in the morning, completely forgetting what you did the past night, to see a fresh batch of beer sitting in your fermentation chamber? It's like Christmas! ;) Seriously though, I don't have much of a desire to drink much...

Sounds good... thanks. Yeast already has been in the fridge (chest freezer at 67 degrees). This evening I'll take the other ingredients to their proper place (hops to the freezer and LME to the fridge). The crushed grains will remain in my closet which is about 72f.

I'm new to brewing - on my third batch. Since I had a coupon and there was a sale on top of that, I decided to take advantage and bought several beer kits. I now have 9 kits in my closet. I intend to brew them as quickly as I can but with just two big mouth bubblers and only so much room in...

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That's f-in awesome... thanks for sharing. My little episode last night doesn't seem so bad now. The one thing I left out about last night is that my wife came down around 3am and asked me "what the hell are you doing?". I had some Led Zeplin going (too loud apparently for her and the...

Oh my... I really tied one on last night. Not sure what happened but the beer was just going down so easily. Then came 1:00am and I had a fabulous idea... let's bottle my Falconer's Flight IPA. Now, this is only my second batch of brew ever, mind you, so it's not like I could really go on...

Warm? US-05 I have my chest freezer set for 66-69 degrees. Based on what I've read, that's where it should be. If I'm mistaken, I could very easily lower the temperature. Thoughts?

I gotcha but what has me wondering is the roller coaster ride. That is, going slow to medium to slow and almost nothing to BIG (3 days later). Of course, I'm fine with all of this but just wondering is all.

This is my third batch as a new brewer. The first two batches went more as expected. The active fermentation process started up within 1 day and gradually declined over about 3 days. The brew that I now have in the primary is a bit different. I saw nothing until about the 18 hour mark, in...