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Tap water is okay, but not ideal. I'd say refill with starsan if/when it starts emptying out. I'll take you all of 3 seconds and you'll have to do it maybe once (after that fermentation will taper off anyway). That way you'll have piece of mind in the event that you get anything sucked back...

Yikes! This whole time I thought my beer tasted delicious...but its been doomed all along! Obviously staling happens, but your concerns are based on hyperbole and not reality at the homebrewing level. There are plenty of examples on these forums of people having beer sit at the OP's temps...

Not worth it. I doubt they're food grade and I'd expect some flavors/aromas of the detergent to show up in the beer, even if the containers are cleaned very well. Plus, they're 15 gallon jugs -- so either you're risking a large quantity of beer or you're leaving a ton of headspace in your...

Keep in mind that Charlie Bamforth is typically talking about brewing on a commercial scale and that 78 degrees in a carboy is not necessarily what he means by high temps that cause staling. I agree with marubozo, it would probably be better practice to keep the beer cooler but on a...

You can pitch the whole thing into your wort, or if you put it in the fridge then you can decant the liquid and pitch the yeast slurry at the bottom. For you first time, it's probably easiest just to pitch the whole thing. Also, be careful about using the word "pitch" to reference throwing...

First of all, welcome to HBT! Kit instructions are notorious for rushing the schedule. It's generally accepted that beer should stay in the fermentor for at least 3 weeks. Those 3 weeks can include a secondary fermentor if you choose to use one, although a lot of people just leave their beer in...

Didn't know that. Sweet. I learn something new everyday...

Understandable, but the idea is to measure/control the beer, not the air. The key difference between beer and water is that the beer is producing heat during fermentation while the water is static. If you were trying to ferment at 65*, for example, the ambient might need to be 55* while the...

Won't the gelatin have pulled yeast out of solution? How do you plan to carbonate in the bottle?

If the question were which can provide a more consistent/stable temp reading inside the freezer, the glass of water idea would have merit. However, since our concern is all about controlling the temp of the fermenting beer, knowing the temp of a glass of water is not useful given the...

I always soak with PBW for about 24 hours right after I rack out of the BB. Then I empty and rinse/shake with a bit of water 2-3 times. It hasn't let me down so far. I'm sure results with oxy-free would be similar.

+1. I'd also have major sanitation concerns about running my beer through that thing.

How did you take your pre-boil sample? Fully mixed wort? Was the sample actually 70* or is that your temp conversion?

The "don't dump" mantra applies to beer, not starter wort. It's so cheap and easy to make a new batch that it shouldn't even be a question -- dump it and make some more. For all the money and time you're going to put into brewing your batch, it's a no brainer to me.

The obligatory Revvy comment: Your airlock is not a sign of fermentation. 1 bubble for 60 sec., 4 per 60 -- it's all meaningless in terms of what the yeast is doing. You did the right thing by using your hydro, now just let it condition out for a few more weeks and enjoy.

Unless I misread the link in the OP, the business is not being sold, just the real estate and equipment. You wouldn't acquire their liabilities if you were only buying goods and real estate. Either way, you'd be throwing money away to buy that place unless you had enough cash to be the next...

There's your answer right there. Your beer is green -- give it a few weeks to hit its prime.

Right on:mug:

"cerveza" = "beer," not really a specific style.

Bosox - you should also check out the Publick House in Brookline. Sunset is a cool place and all, but I've never found them to be very knowledgeable about what they're serving. If you're looking to learn about what you're drinking from some hardcore beer geeks, check out publicks. My .02.