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I'll let you guys know how the first batch goes. Biab won't work as the top access is too small

I've got this monstrous hot water tank which I was planning on turning into a kettle. I've got a crazy idea though: kettle fermenter. Boil and hop, then let cool and pitch right into it. Seal it up and let it go. Any reason this won't work? The break material would still be in there, but...

Heh, got a 50# bag of 2 row and 1# Columbus bulk. 4 batches in progress wwith nothing measured

a heat belt isn't too expensive and can kep your beer happy in the winter. Sumer time, waterbath.

It's never a lost cause. Give it a taste. If it isn't overly sweet, bottle it. If it is, get some champagne yeast and pitch it and see if they can handle it.

I did a gluten free ale with some flaked corn that just wouldn't settle out. Never using corn again.

Mark the side of your fermenter and fill to the line.

My seat of the pants opinion is pitch half of it and it should be plenty.

I actually don't bother going to great lengths to aerate unless I'm dealing with especially high gravity beer. I've never had an issue in probably upwards of 50 batches.

You're fine. I use bottling buckets as fermenters regularly. (10 gal in bottling buckets as we speak) If it leaks, get gaskets for both sides and tighen it down better. The leak won't be a big concern for bacteria as you've got flow going away from the beer. You might want to go to secondary...

I don't. I'm a barrel o malt, bushel of hops, stir it with a stick kind of brewer. I go up to about the rivets on my kettle and it fits in a fermenter. I generally end up with extra in the keg and have to drink some unfermented so it fits.

Time cures most brewing mistakes. Well done!

Watch it for a good 30 seconds. If there are no bubbles in that time, you could always repitch.

Nottingham is my standby yeast. I've seen it handle 50-90 before I had good temp control. I'd haul it in to 65 rather than expose it to possible 40s though.

heh, that's why you need beer on hand when you brew. It's like fishing but at the end you end up with more beer.

Odd. I wouldn't expect diacetyl with that. It could have stood lower temps, but 68 shouldn't be too bad. I've brewed higher with no issue. Anyway, yeast can clean up diacetyl so I'd let them age 2 months or so before touching any more.

Beer farts are beer farts homebrew or commercial.

Let's see, 20 in progress, 5 in keg, want to say 15 finished. That would make 40 gallons so far this year.

Made my own after seeing a fridge water line kit with 25 feet of copper tubing for 40% off. The only really difficult part was finding a way to connect 1/4 tubing to the faucet. Got some screw clamps which I didn't end up using after realizing that the tubes would slide on nice and snug. got...

I haven't heard anything and I've made an offer to buy the lot.