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The "S" type airlocks are usually filled so that the liquid is at the halfway point in both chambers.

Probably a dumb question but is it necessary? Why?

I love onions,garlic, peppers of all kinds. I love Mexican food also BUT I really can not stand the taste of cilantro.

Where did you get the strike temps you started with? Most infusion mash directions list 170 degrees as the strike temp. You can check for starch conversion with a simple iodine test. You can always start with a higher temperature. It's easier to cool it down than it is to raise the temp.

Third this!!

Don't worry about it. It will be fine. Something to consider is that it has been rumored that Guinness actually had rats that fell into the fermentation tanks. It was not until they emptied to clean them that they discovered this.

Try a mortar and pestle if you really want to crush it though it may only crack the hull a bit. It was traditionally done with a stone mill back in the day.

5 oz. is the default standard for a five gallon brew. That's what all the kits include for priming sugar. Try raising the temps a bit,maybe to 72-74 degrees and wait another week at least.

This works well. http://www.northernbrewer.com/priming-sugar-calculator/

I think you'd have to have an industrial vacuum pump to accomplish that. I've used the allinonewinepump (yes,it's all one word) with great success. Especially when transferring (racking), the thing rocks. I stopped using the whip after I found the thing disintegrating. It left tiny...

Don't refrigerate them until they are carbed. The cold temps put the yeast in a dormant state. That's why you had no carbonation on those.

The most important ingredient in winemaking is TIME. And patience on your part is going to be the hardest lesson to learn. I know because I was there not long ago myself. If it tastes bad now just let it sit, and sit. In fact let it sit until 6 months or so. You might find it's...

Ahh. Good scotch whisky is certainly another of lifes pleasures. While I've found the Balvenie very good, my go to is Dawhinnie on the more affordable scale. I've found the older it is the smoother it is. If you let the bottle or glass breath a bit, it gets better still. Some take a...

I would add gardening too!

I think somebody on here recently suggested making a 25 brix control solution to calibrate the refractometer. A quick google search tells me that 25 grams of sucrose dissolved in 100 grams of a neutral solution will give you 25 brix.

I'm In!!

What are your fermentation temperatures?

Welcome aboard Mindi!

I am so sorry to hear of your loss. I hope you have some family near who can help and support you while you go this. I will say a prayer for you and your son.

I've used the LI tap water for years with no discernible negative effects. The filtered water tastes a little cleaner but I've never had a bad batch either way.