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My bucket rarely ever bubbles through the airlock. I've had some aggressive fermentation going on without a singe bubble through the airlock.

I personally have not had this happen, but have heard others comment that it has happened to them. I wouldn't worry about it unless it looks or smells way off or if the gravity is about where it should be for final and is still rockin away. I have no explanation but to say that every...

A double ouch ale huh?

Small world. Pretty sure I've bought, built, and hauled some of your buildings lol. And yes, it has been a long cold winter this year.

It would work just fine using priming sugar. Check this out - http://www.northernbrewer.com/priming-sugar-calculator/

My bucket has only on this last batch sealed enough for the airlock to move, but every beer through it has turned out just fine. There are pros and cons for any fermentation vessel. I normally use a glass carboy because I'm a nerd and like to pull the cover off of it and see what's going on. On...

Only 5 gallon batches for me, but I really look forward to doing the boil in above zero weather. North Dakota has been really cold this year. Sent from my iPhone using Home Brew

+5 American lager +5 cream ale +5 amber ale +5 a frankenamber 6458 + 20 = 6478 Sent from my iPhone using Home Brew

^^ I just prop one end up with a 4x4 and my bazooka doesn't go the whole length of the cooler either. With it set up this way I have a touch over a quart of dead space and run 73-75% efficiency - good enough for me! Sent from my iPhone using Home Brew

Another plug for "Brewing Classic Styles". Sent from my iPhone using Home Brew

It's always had a poor seal. I normally ferment in glass, but if my glass Is full I use the bucket. It's no big deal. I was just marveling at how this time it randomly decided to seal lol. Sent from my iPhone using Home Brew

Nothing too exciting, but I have fermented a bunch of beers in a bucket and my airlock has never flinched. Today out of the blue it all of a sudden decided to start bubbling. What a Random world. Sent from my iPhone using Home Brew

If there is no sign of diacetyl and it's done, I'd rack and then chill to lager temp.

Do the rest in the primary.

If you are planning to do a few kit recipes, maybe 2.5gals would work great for you seeing as how most recipes are 5 gals. Regardless, glad you had a great brew day!

I too find it difficult to believe there are no minerals in snow. Go for it. I bet it makes beer but you are definitely going to need a bunch of it.

The sugar is going to dry it out. Not really an attribute I would be looking for from a stout. Instead, I would be more inclined to add malt to increase gravity. You are correct that adding sugar during fermentation will make gravity confusing. If you do choose to add sugar, I would add it prior...

If you bottle condition, you have to keep them warm or they will take forever to carb

I would bring it up now to finish off and D rest. Ps- the yeast in that kit is very forgiving. I know somebody that fermented it at room temp and it turned out fine.

I agree with partial/full boil described above and would also add that late additions seem to have made a difference for me as well.