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I didn't see any lids there either.

I got one from there too and used it as a secondary fermenter which worked great. I just used the lid from the primary bucket and the beer had no off flavors.

What temp did you pitch your yeast and how did you aerate the wort? I too have an ESB only 24 hours into fermentation and have only an airlock pressure difference. I used WLP005 yeast.

Ok, thanks for the quick reply.

I'm doing an all grain English ale right now and my question is should I scrape the hops "ring"(for lack of a better word) during my boil going on right now back into the wort (with a sanitized spatula) or just leave it be?

Soak in hot soapy water and what doesn't come off cover in peanut butter and let sit overnight then just wipe off. Works every time.

What should I lean my tap line(50 feet stainless coil in a cooler) and tap with. Is flushing it w/water and then Star San good enough? Or flush it with Oxy clean then Star San or something else?

Homer has the best quote:

Good brewing,this forum is really good and has helped me out too.

It looks like you have no water in the airlock. If so, fill it up to the line on the airlock with a little water that was boiled and cooled to prevent any chance of infection to the wort. If there is water in it ,hopefully you didn't pitch your yeast at a temperature too high(close to 90 degrees...

After 1 week of wit beer fermentation (Wyeast 3944) @ about 67 degrees,my gravity is 1.023 from 1.050 of OG. The air lock had a pressure difference but no bubbling. This morning the swamp cooler temp was about 72 degrees, I gave the bucket a GOOD swirl and now it bubbles every 7-8 seconds. My...

oops.. fermometer,sorry didn't catch that at 1st. Thanks again.

The water isn't wicking up to near the bucket lid,about 5-6 inches before the top but I'll keep an eye on it,thanks.

I put it in a tub in my basement last evening with cold water, a big ice pack(which I changed to a new ice pack this morning), a wet shirt around the bucket, and the temp gauge sticker on the fermenter said 69 degrees. I didn't have a fan but I got my hands on one now and will put it on...

Thanks for the quick responses. My o2 should be good,going from the boil kettle to the fermenter bucket I had my hose set up to suck in o2 (venturi effect) and then aerated with a paint mixer on my drill for 5 minutes. The wort had a nice frothy head on it when I pitched the yeast. I'll set up a...

Brewed an all grain Belgian wit this morning and had a real hard time cooling off the wort(cold water changes in the sink with some ice packs). I was dead tired (@4 AM)and was fed up trying to cool the wort even more( I REALLY need to pony up and get a copper coil wort cooler) so I pitched my...

I plan to make a wit beer and wonder if I could put the zests and spices in a bag and let it brew like tea in the corny keg to make sure i taste them like this guy did only he used hops. Should I not do this and just add more spices and zests right after flameout? I'm asking because the last...

I'm looking to brew a Belgian wit and have seen that dried orange,lemon and grapefruit peels are sometimes used. My question is do I just take the peels cut them up and let them dry out beforehand and then put them in the last 5 minutes of the boil? Or is there a better method or something I'm...

My air lock is now bubbling every 6 seconds.

I use a 5 gallon paint strainer bag to hold the grains in a big pot. When the pot reaches~155 deg. the grains go in and stirred till that temp is reached again. Then into my oven to steep @ a preset temp for 30 min. When thats done the bag goes into a colander over the pot to drip into the pot...