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Isn't there normally a spacer piece?

I brew on Saturday evening and when I wake up Sunday morning I've got an active fermentation going. Every beer is different so just take a few readings and once you've stalled for 3 days straight, she done and ready to bottle.

It's not going to hurt much. You might have a weird taste in your beer if there was something on the chiller from the manufacturer. But if your asking about bacterial infections, the whole reason you place your chiller in the wort 5-10 mins before flame out is to kill everything on the chiller...

Did you sparge this @ 170? Also, how much water did you use to mash? Sorry this is my first all grain.

I've been dong it for over a year now and haven't had a single issue. Like others have said, you do run a chance of contamination, but as long as the water you use was clean, there shouldn't be a problem.

I got some weird flavors in some of my beers I kegged a few times. After the first off flavor beer I got, I've always filled a few bottles before kegging just to make sure there wasn't a problem with the kegs (used kegs off of EBay) If no one here can pinpoint your problem, you might want to...

I've hit 80 for 12 hours or more a few times on some of my batches and it didn't do much to the flavor. But it was after most of the fermentation was finished. I sure it won't hurt much to bring it in the house. Just keep an eye on it as much as possible and make sure your temps don't get too...

I have three 6 gallon buckets. I really only need 2 since I brew on a Saturday afternoon and place it in the fermenter that night. 2 weeks after, I rack it into my secondary (I do a lot of stouts) and start my next beer that day. So I'm brewing a beer every other week. It works well for me and...

Congratulations! I live just down the road from the Mad House Brewery.

I'm still new to home brewing since I've done only 4 beers to date. I've done extract and partial mash brewing only since I live in an apartment and don't have the space or place to do an all grain. So far I've stuck to simple beers, such as brewing beer that has all of the ingredients packaged...

I'm a stout man myself. Nothing tastier than a stout on a cold winter night. Congratulations!

This is normal. Relax, give it about 2-3 weeks in the fermenter, bottle it, give it another 2-3 weeks, then enjoy.

You would be correct. Beer is like a fine wine, the longer it sits, the better it will taste. Most people on here will tell you not to use a secondary fermenter, but I would recommend it. It will leave your beer a little clearer on bottling day. But when it comes to fermenting, I would not...

I have a few brews under my belt now, but never bottled any since I've have a kegerator and just went straight to keging. I've noticed on a few recipes, mainly stouts, that it recommends quite some time in a secondary fermenter. What is the reason for this? I understand that it's for...

I'm in the same boat as you. I'm currently trying to buy my first house and I'm not having much luck. The first house I threw an offer out on, some guy turned around and matched my offer in cash. That's pretty hard to beat. I've found a few others I'm interested in, I just hope I can get one of...

Extract on all.

I'm on my 3rd 5 gallon batch of beer and I keep having the same problem - lower gravity than I anticipated. My first beer was an Belgian Witbier, which the original gravity was very low and ended with a finial gravity that only gave me 3.1% ABV. I ended up having the same problem with a Oatmeal...