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The liquid gets funky imo after a while.

The basement would be great for a couple days because the ferment temp will be 5+ degrees hotter. After blow off or 2-3 days bring it inside. My house is 67 in the day and 70 at night and my last batch was 78 degrees the first day.

Yeah cluckk I figured all of that out since then, and the last three batches have all dropped down nicely. o.k. now that I've researched a little, I'm thinking about either racking and kegging and just enjoying the 4.5% product that it is or... ...adding a beano pill, letting the FG drop...

Take that 1L and step it up again, and you'll see what we mean.

I use a home thermal leak detector. It's not good for mashing/ boiling because it measures the surface temps off the foam and the pot, but it works well for this.

I made my first all grain batch a month ago (3 since) and made a rookie mistake of mashing in the 160's. I thought if I stirred frantically, the temp would drop down and I'd be good in mid 150's. Well it took about 15-20 minutes to drop down and I guess the damage was already done. So it sat...

Two things: - don't make a first step starter greater than about 1.25L in a 2L flask without fermcap. I often go to 1.8L on second step starters in a 2L flask with 4 drops fermcap. It still foams though, so it requires monitoring but is doable. - your yeast kicks ass. Salvage what is left...

I'd toss the 9 month and use the 1 month if it didn't stink like sulfer or vinegar. 9 months is too risky imo considering it sat there through summer heat.

I wouldn't sweat sterilizing personnally. This time of the year, I never have issues with infection. I just make sure to clean the jars even if brand new with soap and hot water, rinse well and soak in star san. Then fill to the top of each jar with sealed bottled water after decanting most...

Come on man... 0.002 off and you're complaining?

Ditto. I drank from the hydrometer a few times and it kind of tastes like any old bmc, corona, etc. Not bad just not my cup of tea. It did have a strong maltiness like fat tire though so my family will drink it up on christmas.

The only thing that comes to mind other than high storage temps is your water supply maybe tainted it?

Thanks, so it's about 3 or 4 oz per batch. I guess I'll measure off the spray bottle gauge.

If you fit it, it will work. The energy required to hold at a cold temp is very little. It's getting there that might take a while. Don't forget a thermostat.

Can you fit the kettle inside your oven? If so, I'd use a seperate oven thermometer to get the actual temp in there and not just trust the ovens read out. Another option is to stick the kettle inside if a blanket at about 3 degrees higher than you want and just roll with it until the 60...

You should have two pots, one good one for boiling 7 gal of wort and one cheap one for a hlt with at least 5 gal capacity. Get a 8-10 gallon cooler. I have a round 10 gal igloo. Fit a valve on it in place of the cheap one. Leave a little stub of nipple sticking out of the inside. You can...

That's strange. I wonder if ferment temps may have caused that.

Not normal imo. What was the OG and FG? I made an extract version last year with extra extract and it wasn't great but definitely drinkable. I plan to do an all grain version next exactly as written in the OP.

Well It looks like I'm headed for disaster because I dumped about 75% of the hops in the fermenter. :cross: Next time I think I will siphon because I got plugged while trying to filter the junk and had to scrape the bottom and let it all go. I'm not too worried about that though because it...

I gave it a whirl with about 20 sprays. It didn't seem to do much other than a little less dust this time. I think I'll double the sprays next time.