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Agreed with the master. I've been able to "time" my last two brews with my stir plate so that I was finished brewing at High Karausen. I've been seeing "active" (read, my airlock is bubbling) within 3 hours or so.

holy cow! I'm thinking about making the jump to AG(atorade) now!

I wouldn't want to use them but for a different reason. I prefer my beer unskunked.:drunk:

I've been washing all my bottles right after I empty them, then when it comes to bottling, I take the brush, run that through each bottle, rinse, then break out the bottle tree with the vineator on top. That thing is amazing. I can't imagine bottling without it.

First of all, congrats! Looks like you are off to a good start! so.... 1. It does not allow the DMS to boil off. Leave it on the yeast longer. 2. Yes, soak a nylon mesh bag and a few SS nuts in StarSan for the perscribed time, taste and test accordingly. You'd be amazed how much hop...

55 sounds a little low. Most ale yeasts like to be in the mid 60's. Also, the yeast doing their thing will raise the temp on your fermenting beer somewhere in the range of 5* give or take. Personally, I keep my house around 60 in the winter, and my brews are pretty happy right around 64 or 65 :)

Since the extract already has minerals in it, I usually add just the usual amount per your yeast nutrient to the water. Personally, I've been using the wyeast... so 1/2 tsp for me per 5 gallons.

1069.5+5= 1074.5 <---first post here!