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Congrats! That's great to hear! My first batch sucked big time.:mug: The nice thing is, as good as that first batch is, it will keep on getting better as you get more experienced too.

Breathe deeply of the pure CO2 and enjoy!:tank:

It should settle on it's own. I would just let it be.

You got it. Just make sure the thief is sanitized and squeeze the top before you put it in the beer. Don't return the sample to the fermenter either.

I usually do 1.4qt of water to 1lb of grain so if I'm doing my math correctly(I just woke up) it would've been around 6.3 gallons.

I'm gonna have to give this a try. I use a 9 gallon kettle and always seem to come dangerously close to a boil over, although I haven't actually had one in quite a while. Still this seems a lot easier than hovering over the propane regulator.

You could also check out some youtuibe videos. I read alot, but am more of a visual learner and I found tons of helpful videos on Youtube.

I have a 10 gallon igloo cooler that I use. I used it without problem for a IIPA earlier this year. I believe the grain bill was around 18lbs give or take.

I made one with a stainless steel bazooka screen. Works great and was super easy to build and cheap too.

I use the swamp cooler method. I use a rubbermaid tub, fill with water and some frozen 2L soda bottles full of water and stick the fermenter in that. That works very well for lots of folks and it doesn't get much cheaper or simpler.

It depends on the yeast, but I would expect with a wheat beer yeast you'd end up with some banana flavors from the high temps. It may end up being a nice combination as a raspberry banana wheat.

+1 to that. That's how I got started. Just make sure to boil some water ahead of time in the fryer since they're usually aluminum.

That all requires way too much thinking for me!!:tank:

I don't really do metric, but you will lose some water to grain absorbtion and I usually lose about 1.5 gallons during a 60 minute boil.

Should be fine. That's very close to what I use except I have a 9 gallon kettle. But even so, I've been able to do a few high gravity beers with that so you should be fine.

Perhaps your priming solution didn't get mixed thoroughly into the beer resulting in some bottles carbing faster than others.

I'm a little confused by your question. Are you drinking a year old beer that hasn't carbed yet or are you drinking wort that hasn't had any yeast pitched into it?

I think you need to start with more pre-boil volume. Maybe between 7.5 to 8 gallons pre-boil to get 5 into the fermenter depending on your boil off rate. I always try to start with 7.5 for 5 gallons with a 60 minute boil.

I've never had an infected beer yet, but that doesn't look like any of the infections I've seen in other threads. Either way it's safe to drink as no human pathogens can grow in beer. I would not shake the bottles though.:mug:

I've never had an infected beer yet, but that doesn't look like any of the infections I've seen in other threads. Either way it's safe to drink as no human pathogens can grow in beer. I would not shake the bottles though.:mug: