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So how do I determine the batch is done with the hydrometer? I mean I know how to get the abv, but how do I know it's done firminting? Target abv? I know one of mine is supposed to be 5.5 abv but I added 1lb of sugar which I was told increases abv by 1.0.

Haha tunoffun has a beer for you and your tired arms and back...lol

Thanks for the response and perspective. So I'm guessing that my wine airator would work just as good as the fantail...right?

Is this a requirement, or would I be good if I just planned on leaving it in the firminter for 4 weeks?

After seeing the thread about using a fantail airator I decided to do a little more research and found this video: He states in the video that the ideal amount of oxygen is 12-15ppm, but that is not attainable without pure oxygen. The limit of atmosphere being 8ppm. I made this video...

Short video I made to demonstrate the wine airator. I was thinking more about it and I might have oxygen flow into the venturi inlets when I do this. Although this probably works pretty well.

Kind off topic...but if you don't mind... What Is the reason for a secondary? I only have the primary firminters. If there is some kind of benefit should I do some kind of transfer where I use my bottling bucket to hold the beer while I clean the primary and then or put it back in the primary...

Nice idea. After seeing this I thought maybe I could use my glass wine airator for the wort. It would require me to use another container that I could control the pour speed with. But...do you think it is worth it or necessary? I mean, I poured my wort violently into the ferminter and shook the...

Thanks! That's exactly what I needed to know.

My instructions on the batches didn't really include a total firmintation time. I was kinda planning on going off when the bubbles stop going. Is this good idea and what should I do for the bucket with no bubbles for a visual.

Thanks guys. That is very reassuring. I got the pale from the beer nt and once this batch is done I might try and look into something to make it seal better.

I brewed my first two batches last night. One is bubbling through the airator the other is not. I washed my hands really well and I popped the top on the bucket and noticed two things. First, it is ferminting for sure. Has a huge head of foam on it. Second I noticed the lid didn't have any...

Bump. Any thoughts about the brown sugar?

Using brown sugar is an interesting idea. I wonder if you would use less? I know in recipes if you use brown sugar it's sweeter and you use less...any thoughts or info?

Good points guys. I think I will just use filtered tap water. Should be sanitary enough...

Ok. Thanks guys. Good info here for sure. I hope nobody was upset with my question. I just an learning. I will probably make my first few batches as directed. I like uinta barley wine and know it has higher abv around 10.5 so maybe I will look into that for next round. This time I did an...

I basically wanted to raise the gravity or ABV just so that I could enjoy a beer or two and get an effect from it. I'm 6'9" and 300lbs and drinking 10 of these guys is not my idea of what I want to do. But I still want the effect...at least somewhat. So, table sugar...Is there any info on this...

I want to increase the gravity a bit on my batch, can I do this without messing up the batch? The yeast eats sugar to make alcohol and CO2, right? Can I just add a cup of some kind of sugar to the batch when I am cooking it and let it sit for an extra week to allow time for it all to process?

Thanks guys. I might just boil since I will have extra pots and time. I will start with filtered water. I am using extract kit and I have heard that if it goes in good it comes out good. That when the minerals really matter is if you are doing a grain only batch.

Well, I am not really an active mormon. I was just raised LDS. I left the church when I left the house, at 18, but really didn't believe in everything they were preaching starting at 16. Thanks for the warm welcome guys. Looking forward to this. I knew that finding a forum would be an...