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everything seems to be going along okay. I had a scare with my airlock not bubbling but it turns out that bucket are just leaky so I did some taping to try for a better seal and took a reading ( I got the sample from the spigot, I didn’t open anything) the reading told me that the yeast was...

This is a big reason why I just drill food grade buckets: I generally don’t need enough Stuff from online retailers to qualify for free shipping and spending extra money to get it seems counterintuitive. I do indeed have a LHBS near me but even if their buckets are less than $18, I’ll still do...

I have seen people use food grade sous vide magnets to dry hop and I find it rather ingenious. You put one sv magnet in your hop sock with your hops and use the other to hold it onto the lid until it’s time to dry hop and you simply remove the magnet. No opening of the fermenter required. This...

I believe that that at at its very core, homebrewing is DIY regardless of whether you drill your own buckets,make kettles from kegs or coil your own immersion chiller or have the fanciest 2bbl Spikefather, bright tanks and glycol chilled conical fermenters. Either way you’re still DIYing your...

High five on the duct tape! I hate to admit but I currently don’t have any (or just can’t find it in the garage/shop/junk drawer) but that will be rectified soon. So…I substituted electrical tape around the lid shortly after pitching…I don’t think it worked too well given my situation though...

My bucket has all that and a thermowell… and I paid $5 for it. Seriously, don’t pay extra for buckets just because they have a logo and volume markings on them. I agree that a lid with a gasket is a smart investment but even the morebeer lids aren’t gasketed…I didn’t check NB. You can go to...

Oh! That’s pretty cool, I was under the impression it had to be controlled the entire time, this opens up lots of possibilities. It’s currently cooler in my garage than in my fermentation chamber … I could just bring it inside (duh!) if I could find a suitable place to put it away from dogs and...

Haha I would if I had another fermenter or the space in my fermentation/ temp control chamber. I have a porter up next that I’m excited about so it’ll be on or after bottling day for this brown ale

Literally the only thing I’ve ever done to my beer is look at the airlock and take a sample from the spigot…Unless talking about it qualifies as not leaving it alone, if so there’s gonna be a lot of folks with ruined beer. Taking a small sample from the spigot seems to be very non-intrusive...

Double post. Sorry

Update. …I learned stuff so I’m sharing. I checked on my fermentation when I got home from work and there was a whole lot of nothing going on in the airlock… I didn’t panic.. but I am a very curious creature by nature and have the scars to prove it. So I decided that I would just take a small...

It is. Yeah it is! To be fair, there’s no such thing as a bad Toots and the Maytals song though. (To stay on topic) Currently Playing: Gang Green - Alcohol (not reggae related at all really)

Are you using a floating dip tube or is it going down to the bottom of the keg? I’m not a keg guy myself but I have seen people modify their tube by cutting some off the end so it doesn’t pull trub out.

So I went out before I went to bed and taped around the lid of my fermenter…probably didn’t really need to but it gave me peace of mind bumped the temp up to 67°F from 65°. I just woke up, got ready for work and decided to check it and there were bubbles in the airlock! Not a lot of bubbles but...

I am. I just got some stuff from there the other day. The owner is a really nice guy and knows his stuff too, from what I can tell.

I checked the pitch rate calculator on Lallemand’s website and it says that this batch only requires 7.7g of yeast. Technically I guess I over pitched with 11g, which doesn’t make me feel any better about the situation. I’ll check that book out ( literally) I spend way too much time learning...

I have to walk through my “brewhouse” laundry room to get to my office where my desktop pc is so my pc is literally only a few steps away when I’m brewing. I agree that the website is far easier to use but I tend to have a good bit of downtime at work and like to nerd out about stuff like yeast...

These are great pointers! Thanks! ..I do have questions though… I think I got my crush right out of just dumb luck. I had it set @ .03 (what I mic’d a credit card at) but that made it too fine , almost flour so I just kinda fiddled with it until it looked like what I figured was right. I don’t...

Thanks! I live in Monroe County now but I guess I'm from all over MS. I spent my younger years in NE MS and my teen-early 20s on the coast. I met my wife in Tupelo and lived there until we bought a house out here in the middle of tornado alley.

Oooh...I'm glad you brought that up. I kind of just put a number in there as a placeholder, for lack of a better term, and intend to do readings after the 7-day mark and bottle once my FG is achieved. As far as my carb schedule goes, I was going to let it sit for a couple of weeks and play it by...