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If you have any specific questions let me know and I can try to answer.

7 Days Post Brew: I really want to take off the trub and take a sg reading, but my local brew store was closed Friday for some reason so no wine thief. I guess I will tackle that Monday and provide pics and maybe a video. Meanwhile... an interesting observation. There is a lighter colored...

Alright... Skipped a day yesterday so we are now at 120 hours post brew: CO2 production has decreased even more at this point. I have found one point about this system I really don’t care for over using a carboy. There is no way to visually inspect the yeast cake short of opening the top up...

72 Hours Post Brew: It’s been a busy 24 hours in the fermenter. I’m glad I did the blow off setup since it seems it would have gone over a standard airlock The heavy cyclone action is done and a lot of particulate has started to settle in the mason jar at the bottom. CO2 production has...

48 hours post brew: Fermentation is still going strong. I can’t get it to come through in photos, but the larger particulates that could be seen swirling around yesterday are greatly reduced. Other than that no visible change from yesterday to warrant a new photo.

24 Hours Post Brew Fermentation is in full gear. Looks like a cyclone in the fermenter. I do notice the build up on the conical portion of the fermentation tank I have read about in the reviews. Too early to really take it seriously though. Link to video...

There isn’t a ton out there on this forum regarding the catalyst system so I thought I would give a daily update on my first brew using it. Actually... first brew in about 4 years. Details: Honey Badger Amber (my own concoction) Partial mash 2 lbs Vienna Malt 1 lb Caramel/Crystal 40L 1 lb...

We make a lot of raspberry wine. We have had to sweeten every batch at the end. Edit... My wife says I’m an idiot :). I know we use Lambrusco for something but the back sweetening is with simple syrup. Make sure to use potassium sorbate to stop fermentation though.

First two brews; first two labels.

Good to know. I won't try any of their others then.

Millstream Brewings Old Smokehouse Barley Wine Style Ale has got to be the worst beer that has ever passed my lips. I took one swig and then gave it to the sink.

I have a batch fermenting now. I used 3# dark dme and a safale us-05 yeast. Will let you know how it turns out in about two months.

Oops. Just realized how old the original post is.

Are you sure it said weeks? I just bought a gnome kit and it says 2 days.

And now I am worried... Why couldn't I have read this post Saturday before I used ice from the freezer tray to cool down my Irish Stout wort? Guess I will just cross my fingers and hope for the best. We'll call this part of the learning process.

Thanks for all the replies. I will shoot for three weeks in the FV.

Thanks cooldood! I am planning on an extra three to four weeks in the FV. Is there any trick to figuring out how long to leave it before bottling or just kind of go off others experiences posted here?

Does anyone have any experience with the newer style Coopers home brewing kit? It is an all in one type fermenting bucket without an airlock so I am not sure how long to leave my Irish stout (only my second brew) in before I bottle. The lid fits fairly snug so I assume I am not really letting...

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