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Both suck. The only reason to do #1 is an ipa imo. If you want to push an ipa or whatever, then check it after it slows to a crawl and then again 3 days later. Then drop in the hops. Normally let the beer hang out more than a couple of days past the ~4 days that would take it to FG. If you...

Supposed to be around 1.010 but since you did a high gravity from extract, you may be at final right now. Did you add the dextrose? Wait 2 weeks of dryhopping.

It will do. The 60's will take longer to carb up though. I wouldn't sweat it this time of year though. Just let it hang out in a cupboard or closet. 70-75 will be fine. I have bottles from last year that saw 85+ in my house in the summer. They taste a lot better than when I bottled them.

A company that deletes unflattering comments of it's products whether truthful or due to errors is a sham. The point of the reviews is a fair assessment of the product by the buyer. Just tell us who it was otherwise they will keep pulling the same crap.

If it will spin the stir bar then it will work. The bottom needs to be flat to work best but I've used rounded bottoms too. They just require more work to get the thing spinning. Go to dollar tree. 99 cents store or whatever and I bet you'll find something there that works. BTW, if you...

I like to check when fermentation is first finishing up. Then I check again in a few days. So usually 3-5 days and again at 7 days. I just like seeing the changes or lack of and making sure there isn't a break out of something funky. No real reason though.:drunk: One reason you may want...

How fast will that heat a 5 gallon hlt to 180 F? I'm wondering if it might be worth using for mashing.

About 24 hours if you leave the foil loose. If the foil is tight, I find it takes another few hours to finish.

I used beano a few weeks ago and am hoping it stopped at 35 degrees. I plan to bottle a case and experiment with them on conditioning times.

take a reading and then crash to drop yeast. I don't know what that white stuff is, maybe the camera.

The low mash and yeast type is what did it. Is it dry as hell? What yeast? Any dextrose or sucrose?

I was thinking of getting one of these one day but I picture cleaning being a pita.

Stick with the mini mash as printed. Get it under your belt and then go to all grain. What you are asking to do is a very ineffiecient/ risky mash by steeping. It won't come out the same as mashing correctly. If you want to, add .5 kg pale malt for .4 kg of the extract.

I get no resistance from my bazooka screen. The key imo is getting a good grain filter going not a metal filter. Let the grains do the work.

Why don't you primary in the 6 and secondary in the 5?

Gelatin is for cold beer and priming sugar is for warm beer. ;) I'd cold crash with gelatin for 3 days and then prime personally. Then after conditioning, let it hang out in the fridge for a week or a month if you want it to be really clear.

Primary is good if you are using pellets. I'd recommend a bag or a secondary for dh if using whole. Wait until it's done fermenting to dh. krausen will drop. Check gravity if it's at day 8 if you want or just roll for another week or so.

I bet it's the tap water. Did you check the profile? Also did you use hot tap or cold?

Did you do a dactyl rest at a high temp for a few days?

I bought a plug in temp controller for like $20 or $30 on amazon. use it with a heater for a safer setup than the thermstat on the heater. another option is a trash can and a fish aquarium heater. They're like $10 or so. I don't trust them though. I'm just paranoid that the beer will start...