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You basically have a big bottle so same time as bottle conditioning, 2-3 weeks at 70 degrees.

It's just yeast, no worries.

Post a pic of the other side. From what I can tell that would be the working side of the bar and this is the seating area correct? I'm betting you have better access or more options from that side if there's already a pull out installed.

Basically what I and I think most people are looking for are. 1. What is the opening W x H without the center vertical divider. 2. What are the rough inside dimensions, largest rectangular or square "cube" you can fit in the space.

I have 2 units and I haven't had them both full so I have an extra handy. Having said that I couldn't readily locate the ball on my empty when I dumped so I just gave it a quick wash and dunk in star san and used the same one. If you are harvesting the yeast it could be handy though. I haven't...

Might clear up after pulling a couple pints. If it tastes good drink it :mug:

I hope you're right. Oldest will be 5 when our twins arrive in August :eek: Need to make more beer and buy more scotch ASAP!!

I find this pretty interesting. I'm not much of a stout man but my SWMBO is. She's currently carrying twins but with aging this should be ready about the time they make their arrival. I may have to mark this as my next brew. Nice work!

without a rheostat I'm not sure how you'd get the stir bar going. If your power output is great enough you might have problems throwing the stir bar

I don't brew lagers yet but everything I've read about them suggests you really should cold crash and decant your starter unless you are controlling the temps of your starter like you will the beer it's going into because of off favors.

Leave it in primary for 3 weeks, possibly longer depending on dry hop schedules. Cold crash before you bottle or keg.

They'll be fine, won't loose much potentancy in that short of time, especially in the freezer. I just dry hopped with 4 year old hops (long story) from the freezer and they smell great.

process of elimination so bear with me. Are you measuring ambient or actually monitoring through a thermowell? Circulation may help reduce temp variance but I doubt if the grainy taste comes from ferm temps anyway. Grainy I would tend to associate with a preboil issue. Do you monitor SG...

Plug it into beersmith or similar. My guess is you'll get a few more ibu's out of a 5 min than a flame out.

Availability more than anything. I cringe at paying 18 bucks for a side of sculpin and refuse to do it but I'm drinking an 18 dollar growler from a local brewery that only sells in kegs, go figure.

2 options It's stainless and you trusted it was sanitary enough to oxygenate your wort. Leave it and see if you can boil it after your beer is done to salvage or buy a new one, they aren't overly expensive. Or find a coat hanger and sanitize it and go fishing.

Not worth the risk, drink it.

+ 5 Bodhi IPA 6069 Dude!!

Check with a paintball place, should be no problem there.

Well I did it........... I finally brewed. The brew day was kinda like falling off a bike, on a mountain trail, and bouncing off every freaking rock or tree on the way down the mountain. You name it, it went wrong. Good news is I only missed my OG by 5 pts so my efficiency was pretty decent for...