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Ditto to the Rev. Looks to me like it's past krausen stage. Check your gravity (look for something less than 1.015-ish). I would bet you are good to go.

What is in the bags?

Dang! That's what is causing this! (oink)

Been in NC for two years now. Still can't handle NC "BBQ". It might be growing on me a little, but it isn't BBQ... Not like I know it. KC, Memphis, Texas... All great but Carolina is different... Prob a topic for another meaningless debate thread.

Sippin' at my imperial pumpkin oatmeal stout - took an honorable mention at my first competition with this one! Best comment from a judge - "like drinking a Christmas tree". :)

Oh yeah - also a batch of spent-grain dog cookies in the oven. The "kids" are droolin'...

Whipped up 5 gallons of basic brew and am in the process of canning the lot right now. In a few hours, should have 21 quarts of wort ready to build starters with.

Ditto to above - doesn't affect alcohol content but good practice when you have a cap of fruit on the fermenting wine.

Finally connected with one of wife's uncles and got the family recipe for smoked German sausage. Pretty basic pork and beef sausage smoked over apple wood. Gonna give it shot this weekend.

Renewed my BYO subscription.

(nods) be methodical about your calc's, precise with your measurements (sugar weight and wort volume), patient with your fermentation and thorough with your sanitation and bottle bombs should not be a concern. PET should give you a good "feel" for what is going on.

+1 to the Rev Why do you want to transfer?

Yep - there is a bucket lid removal tool. About $2 at Lowes.

Gotta similar project in mind and will be going electric with mine. Energy efficiency is better and ventilation requirements are much lower than with a big gas setup indoors. As has been inferred, you might want to reconsider the stove idea - it is tough to boil 6-7 gallons on a stove of any kind.

Haven't tried it myself, but I am sure it would work. I would not use the quick kind, though - use the regular variety.

Congratulations! For aging, you generally go hi-gravity or sour. I would suggest a barley wine, strong ale, or maybe a Belgian trippel.

Put away a Mons Abbey Witte last night along with some Thai food. Very nice.

That's a good idea!

Haven't done it but have wondered about selling a glass that the beer goes into. Get a custom printed pint glass and sell them the pint glass for $15 and include some free beer to test the glass with... ;)

Wow! Hopefully your investment pays off in the decades to come. Was looking over the $79 turkey fryer I started brewing with three years ago last brew day and I figured out that my kettle had contributed about $0.03 to my pint cost. My $60 cooler mash/lauter tun has had maybe 200 gallons run...