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I usually leave my brews in the primary for three weeks or so and skip any secondary unless I'm adding fruit or wood chips then aging it for a while. The secondary won't hurt anything, it's just not really necessary. Time is more important.

The time it takes to mature depends on the kind of beer you're making and the conditions it's under. Some can take just a week or two and others can take over a year.

Congrats, man! You're going to learn a lot there.

My first beer was a partial-mash oatmeal stout and it turned out great despite the fact I had no clue what I was doing, lol. Just read up on the process and you'll be fine.

You did good by trusting your hydrometer. You're already onto a good start. :rockin: What were your OG/FG readings and temps where you are fermenting?

What the heck, I'm in.

If someone wants to go to a brewery, regardless of the brewery's size, and buy beer straight from them, why shouldn't they be allowed to do so so long as the brewery is willing to sell it? That's all that should matter. If I want to buy beer and they have beer they're willing to sell to me, what...

This is what I do, too. Three weeks in the primary then it goes to bottle or keg. Secondary is useful for oaking, adding fruit or dry hopping, stuff like that though.

I'll buy it every now and then as treat for myself. I couldn't afford to do it every day or even every week, though.

I'm okay with this. I would never pay $765.00 for a beer, though.

No. Shove a hose in the hole and make a blow off. It'll be fine.

Check on the bottom or back of the fridge. There may be a little plug covering a drain hole. If your fridge has one, you can pop it out or drill into that to run your gas into the fridge while keeping your tank outside of it without the fear of hitting a line in the fridge.

I do both extract and AG.

1) Most people don't filter at all. 2) The yeast may have been stressed in shipping but it's probably not dead. Make a yeast starter to get them going again. 3) Try a local restaurant supply store. They are reasonably priced and most will sell to the general public as well. If you're looking to...

I'm a professional puppy puncher. I punch puppies for a living.

I use one when I'm trying out a new recipe or technique but other than that I don't usually use one unless I get a bug up my butt about it.

I use a meat thermometer. I think it was made by Good Chef or something like that.

Yeah, you can do that. Just drop in one or two grains of dry yeast and recap.

I always use soap and a rag on my buckets. Never had a head retention problem. Just rinse them very well with hot water afterward and you're all set.

Congrats on you first brew.