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I'll do it. Thank you!

My bubbler is still bubbling. I was planning on bottling tonight. Guess I need to wait a bit longer. Once it stops bubbling am I good? Should I continue to wait a few days after?? Sorry - this is new ground for me.

Ok. One last question - there's no risk of overcarbonation after I bottle? I originally put 2/3 cup of sugar with 16oz water in the bucket. So once that ferments out and I re-prime that won't be an issue? Thanks again for all your help.

Man - I've seen it done and I know it can be done. But I tried it once and made a huge mess! Lol.

Awesome , man. That does make me feel better. I'll try and bottle Thursday night! Also - should I use the same amount of priming sugar as the recipe calls for?

My bottling bucket has a spigot on the bottom. So basically I run a hose from that into the bottle, but I have a small spring loaded valve in between. When I squeeze the valve beer flows. I let up it stops. It works really well. Or it did until tonight.

Can you give me an idea of about how warm? Just room temp (out of the cooler alltogether?) Or is there a temp setpoint I should raise my controller to? Hope that question makes sense. FYI it's set at about 66-67 now. Thank you. Thanks to all for your replies. I would have simply bottled...

Ok - so tonight I planned on bottling. I transferred priming sugar and wort to my bottling bucket. I got my bottles ready and started to bottle. But the valve I use to fill is plugged. Or broken. I've done all I can and can't get anything to flow through it. I don't have another way to bottle...

I really did not plan well. I have a ZD clone in the fermenter. And when it comes time to dry hop I'll be out of town at Disney World drinking Jai Alai! Now - I can just leave it in the primary a week longer and have a buddy swing by and dry hop for me 7 days before we return. Or .. I can dry...

I agree. If I had two 2.5gal carboys I'd do it. But I only have the one 6gal. I'd like to get a couple just for these occasions, though.

That is great advice. A checklist would have kept me from this mistake, for sure.

That makes me feel much better! I needed that little calming voice!! Can't wait to try this one out. Thanks for all the advice.

I think I'll just add 4 oz (rather than 3) at dry hop time. Seems the simplest and I'm sure it will be fine. Sounds like most here agree. It just seems like every time I brew I miss something. Something little, something stupid, but always something. One of these days ...

Thanks for all the feedback. Let me ask this - IF you were going to make a hop starter, like I discussed, how would you go about it? Not saying I will. But I'd like to know the best way if I indeed did. Just DME, water, boil, hops, 10 minutes later flame out. Then cool to 70 and add to fermenter??

What if I made a little starter, with some DME (like a yeast starter), added that 1 oz of citra to it, cooled to temp and added that to my fermenter. I literally just did this about 2 hours ago. Just a thought.

Brewing a zombie dust clone (partial mash). The recipe called for: (All citra) A) .5 oz at beginning of boil (60mins) B) 1 oz (20 mins remaining) C) 1 oz (10 mins remaining, along with malt syrup and DME) D) 1 oz (5 mins remaining) E) 1.5 oz (end) F) 3 oz dry hop 2 weeks into...

Yes. I actually have a freezer with a temp controller. And I'm extremely careful with respect to cleaning. But I've been using a plastic carboy, then transferring to a secondary bucket. So I decided to go to a glass carboy and stick with a single fermentation. Just trying to eliminate anything...

I'm brewing an IPA (with citra). The recipe calls for 2 stage fermentation, but I may only do 1 this time. It calls for 1-2 weeks in primary, 1-2 weeks in secondary and also dry hop 3oz of citra 1-2 weeks before bottling (I'm presuming that can be concurrent). So tell me if this will be ok - 2...

Thanks, Mer-man for that link. Interesting. Yeah - I stuck the pot in an ice bath and seriously did not expect the wort to get that cold that quick! I'll have to be a bit more careful next time!

I've got bubbles! Took about 46 hours at 68 degrees. Thanks for the advice to stick to it.