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This is probably the point where the agree to disagree thing comes into play. :)

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Big thanks to everyone for all of the info. I feel much more confident moving forward with my dry yeast.

I was thinking about using 1 1/2. I suppose I could use 1 1/4 instead since Mr. Malty shows that I only need 1.2 packets.

If I use two packets for this brew, can I just re-hydrate all of the yeast together and then pitch it at the same time?

Sounds good... I'll get another packet of US-05 and I will be sure to re-hydrate before using. I just got a chest freezer and temp controller so I've been keeping it at 67-70 degrees. Perhaps I should lower it a bit. So... based on everything I've read, as it relates specifically to the...

Newb here... my second 5 gallong batch of beer I intend to brew is a Mosaic IPA with an OG of 1.070. Based on all the reading I've done on this forum, most say that for brews at 1.060 or higher, you probably should use a starter. However, I also understand that with dry yeast, I should NOT use...

Okay, one more check to see if I got it... Using the siphonless version with spigot - when transferring my beer, I would just need to attach a 3/8" tubing to the spigot, put the other in my bottling bucket and then turn the spigot on. If not using a big mouth bubbler with a spigot, I would...

Let me make sure I have this right... There are many here saying that having the spigot is really nice for taking samplers. Since I plan to use a chest freezer for my primary, I don't see how that would help since the big mouth bubbler would be sitting on the floor of my freezer. The only way...

I'm in as well! :-)

Newbie here just trying to get all of this sorted out in my mind. I know this has to be a ridiculously obvious answer. If I have a 6.5 gallon big mouth bubbler with spigot, exactly how would I get the beer from the bubbler to my bottling bucket. Obviously the beer comes out of the spigot but...

Just ordered. Thanks!!

Need some bottles for tomorrow... bottling day. Grabbed a Guinness yesterday while out and decided to do the hard part at lunch today... drink it. The label on a 22oz Guinness couldn't be any easier. The label comes off easily with your fingers and the sticky part is just as easy under cold...

Welcome aboard! A few years back I lived in Illinois' big city... Carbondale.

I decided on the ITC-308. This controller should meet my needs. Here is a screen shot...

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Misc.

I appreciate your reply. Can someone help me understand why one would want to set a different temperature during the day versus the night? It seems to me that for brewing (and I admit that I'm a newbie) one would just want to set it and forget without any concern with whether it is in the day...