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into a bucket of water with sanitizer.

I really like the Extra ESB by Breckenridge but I can't find it. Anyone have a recipe for it? I don't care - extract, biab, AG.

look on local garage sale apps (varagesale) for deals. I've gotten a bunch of equipment that way.

Even if you think you have plenty of headroom, use the blowoff tube. I had one blow the top like Mt St Helens.

I'm using air temp in the basement to control fermentation temp. It works because I can keep the room in the basement fairly stable temp wise but I am going for a tighter temp control system in the future. 10) sanitize, sanitize, sanitize, and then sanitize some more

#8 cover the beer fermentation carboy with a t-shirt. #9 blow off tube even if you think you have the headspace in the carboy. I did try the chill-less and pitched the yeast on the second day. Time will tell.

I brewed BOX A and also was very pleased by the quality of the kit. The taste is fantastic. I'm down to my last few bottles. It is aging quite well. I'm entering it in a local competition in early June. I'd call it more of a BEST BITTER (Seems to fit there according to BJCP) than an ESB.

I have done so with protein skimmers and other plastics. Are there any other issues?

Because I have this equipment on hand and don't have a freezer and a heating belt. So what kind of trouble?

Thanks for your help. What kind of trouble?

Hi. Thanks for the reply. I have an inkbird itc-308. There seems to be a lag in the temp control when setting the carboy in a water bath.

I have a plastic carboy. I'm considering the following Cooling - mounting a coolworks ice probe on my carboy by drilling a hole in the carboy for the probe. The chiller would be mounted around the 3.5 gal mark in the carboy. Heating - seating a titanium aquarium heater inside the carboy...

week one in the fridge. opened with a good pop. sweet. thumbs down from youngest son. we'll see what more time does.

I'm fermenting in a dark & quiet room in the basement where the temp is pretty stable in the 65-70*F range. I have the recipe/instructions with notes and times. I like the idea of recording temps at the various stages. I can see how that will be helpful. I really do appreciate the comments...

Shoot. add #7 ice and water. What about adding salt to the salt and water? Seems to help when making ice cream.

Thanks. It was fun. We had cigars and beer and pizza and texting the friend who introduced us to brewing and my wife complaining about the smells and taking pictures. I've seen the wort chillers and it is on the list after a better boil pot.

Brewed a 5 gallon batch using an extract kit yesterday. First time. It was fun. Somethings for the next time 1) it was really helpful and fun to have someone working with me 2) need a better way to cool the wort than ice in the sink. Sink was too big. My boil pot is thin walled. That...

Thanks. Monday night I put them in the fridge after 4 days at room temp. Opened one to check on progress. Nice satisfying pop from carbonation. Sweet-suggary taste. Next check in 2 weeks.

Made up a 1 gallon batch of Old Fashioned Homebrew Orange Soda Pop (soda where I am from). Base plus yeast plus sugar plus water. Gave me a chance to work on cleaning, sterilizing, and patience.