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Alright so after using Oxi to delabel and getting initial clean, I won't need to use Oxi again to clean when I use the same bottles if I rinse them good? Or am I hearing wrong on that?

I want to first thank everyone that has given me advice and pointers to get through my first fermentation process. Went well and the beer is smelling really good. Now, I am getting ready to bottle this Sunday and wanted to get any helpful advice that you think I might need. One question I...

Since this past Monday, so five.

Ok so my airlock is putting out 4 bubbles a minute, krausen looks to be dropping. Bring to room temp?

Ok.. So I took it out and noticed the airlock was a little low, I added a little bit more water to it and its bubbling about 28 times a minute. Still bring to room temp? Or am I being to cautious about this?

So this is what I'm looking at. No bubbles whatsoever and the krausen is lower then this morning. Bring to room temp?

I think I'm at where you described. No mas bubbles in airlock and I can see little tiny bits of the brown krausen falling down into the beer.

Now I'm getting zero bubbles in my airlock, guessing this is a good sign to takeout of water. On another note, I'm worried now of infection... I used chilled water from the tap to add to the wort (bringing it to 5 Gals) after boiling, to bring to temp for pitching.

I've got all fingers and toes crossed then! Live and you learn.

Oh ok. So has anyone ever used water straight from the tap and their batch come out ok? I mean the water that you add to the wort to bring to 5 Gals.

I did run the water through a filter before using it.

I did run the water through a filter before using it.

What about mixing cold water in with the wort to get it down to temp? I refridgerated 2 gallons of water and mixed it in with the wort after cooking.

So after the initital active fermentation it's best to keep the temp around 70 degrees? Or just take completely out of the tub and keep at room temp? My room temp right now is set to 73 degrees.

Thank you! Yeah I have it in a closet right now so no light can get to the carboy. Any ideas on the best way to get a sample of beer out of a carboy for a hydrometer reading? I have a piece of tubing I could probably use...

I filled up 4 2-liter bottles with water and froze them, so every morning and evening I've been switching out 2. It's worked so far keeping the temp around 65 degrees. Is that cold enough ya think? I wish I could tell you what strain I used.. It was a dry yeast.

Thank you for the advice everyone! I've got all fingers crossed that my first batch turns out ok. Will let you know how it turns out! :)

I'm brewing a Amber Ale (first batch ever btw). And I've heard that it is better to keep the temp around 64-68 degrees the first few days during fermentation. But is there a way to tell when it is ok to take out of the water and bring up to room temp for the rest of the two weeks?

I know we are kind of all over the place here but quick question regarding the fermentation process. I've been told that after the first few days of fermentation you can bring your wort up to room temp, was I told right? Or is there a way of telling when keeping temp at 65 is no longer needed?