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do you use a auto siphon? seems easier to me then cleaning a spigot and normally whats done, Any way taking it apart is only half the battle the interior of the spigot is the problem

As theck mentioned clean that spigot, the issue I have is even just using a bottling bucket for bottling its very hard to dry out the spigot so mold don't form so I imagine using one to ferment would compound the problem. Why not just have a bucket fermenter and a deadicated bottling bucket

This is very true I sparge with 180f +, and I don't see how draining slower really helps when batch sparging. In batch sparging you are washing the sugars from the grain by stirring so the slower draining of the tun has little effect, unlike fly sparging were water spread slowly and evenly...

Before draining sparge stir, stir,stir

There are those who do, with no reported problems, what I see is it actually takes more time just spread out over 2 days. For one thing you have to get cold refrigerated wort up to boil. My brew day with a batch sparge takes 4 hrs, partial mash 3.5 hrs, extract a bit under 3, so I don't consider...

Not really, but have a good understanding of ever thing involved and before investing in all the equipment make sure you like the hobby

Gravity readings help us learn from our own mistakes, take the time to do it

I haven't had the pleasure to brew in the 40's for months, I won't complain much though at least it hasn't been windy

I brewed today in the teen's and didn't notice a loss due to taking longer to get up to boil,was not windy but tomorrow might be and I'm brewing again. Do you think you have to compensate? Maybe I have to rethink/plan

congrats! mind sharing the recipe?

you won't regret it, more beer to brew!

Yep I too am in colder than normal, let the lid on till it gets boiling then remove

leave that alone to soon to transfer, primary fermentation isn't done

you could transfer but IMO the beer is better if left on the yeast cake longer, bucket fermenters are cheap enough and sooner or later you'll want another

oh yea there are alternatives but ,,,,,,,,,,, have a spare fridge, filler her up ahead of time

its common, letting it in the fridge for 2 weeks will cure it, I have patience for everthing else in brewing but I lose it at that point

Leave it in primary atleast 3 weeks it'll be ok, that is decent efficiency for your first we all improve as we move along. Next time try and keep temps in mid to lower 60's for ale

your probably ok the gunk you speak of is krausen and is normal, however the high temp could be a problem and what lead to the air lock explosion and the metalic taste. What yeast? You don't have a stuck fermentation actually the opposite, to fast because of the high temps. You should let the...

Another thing if the yeast were just washed the day before they didn't settle, there is such a thing as a tight and loose slurry. In other words if this container would have set for a week there would have been even less then 75ml do to compactment http://www.mrmalty.com/calc/repitch.html...

A bit high but you maybe ok I am sure it won't kill it http://www.danstaryeast.com/products/nottingham-ale-beer-yeast Whats the style and recipe? A rough guide for ales is 2 week primary and 1 week secondary or better yet 3 weeks primary and no second