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Just think what I could make with this...?

You’ll be fine. Especially if you sanitize that fermenter before you fill it.

You mentioned you pitched the yeast after letting wort cool for a couple hours. If you didn’t help it cool in some way, it would’ve been too hot for the yeast on a 5 gallon batch. But you did say you repitched. My guess is your lid didn’t seal all the way, allowing the pressure to release...

+1 for hose clamp

Yeah baby! Count me in!

I’d be surprised if there isn’t a way to recalibrate that thermometer.

Can you take a picture of it and post here?

Thanks for putting that version of Jessie on your Google drive. I just downloaded it!!

I bought one. Used it on lager in a fermenter that had a blowoff tube. There wasn’t any activity in the blowoff, and my starter had acted different than usual. It was a yeast I don’t use often. Because of no activity in the blowoff, I started to panic. Then the gravity posting from the tilt...

You married well!!

I have a friend who just set up a kegerator. He loves stouts on nitro. How can he lower the co2 volume on a commercial keg until it reaches a suitable nitro level. Is it just a matter of releasing co2 with a relief valve until it serves properly?

Good idea with the water. Tilt was calibrated right before I put it in the fermenter. Thermowell is in the fermenter. Thank you for the replies. I guess my final question is which do you trust more?

I’m fermenting with a tilt hydrometer for the first time. I have an stc1000 hooked up to my refrigerator. The probe on etc is in the thermowell. It is reading about 8.4c (about 47 degrees), and the tilt is reading 56f. Which one do I believe? And what do you do in this situation.

I think you did pretty good for second time. Good notes, important. My first day though is that mash temp was a little high, but saw your response that it was on target. Awesome. Take some tasting notes and think about what would improve the beer if anything. Have some others give you feedback.

+1 desktop, and mobile. I started with Beertools. Most brewers in my club use Beersmith. I bought it partly so I could speak their language. I mainly use it to build recipes and store them. I like the cloud feature. I keep on the cloud recipes of beers still available to drink, and upcoming...

I use a brew belt. It was $25 from lhbs.

I like the idea of tipping the keg. To clear the tube, I would hook up the co2 to the beverage out side and see if you could blow it clear. If it’s a ball lock keg, don’t put the gas connection on the beverage post or you’ll have a helluva time getting it off. You also might pull that dip tube...

I have a non brewing friend interested in a kegerator to go in his basement bar. He’d like it to be under the counter. His budget seems to be $600-800. It needs to vent out the front to prevent a fire hazard. He sent me a link to 1 which he thinks will work. I hate that it will only fit 1 5...

Yes. However, some beers age better than others. You have to take that into account. Store in basement where temps are cooler, and generally more stable. It’s important to purge any air out of the keg with your co2 tank.

How many days are we talking about? And if the temps are set, I’m assuming they’re controlled, I don’t understand you being pissed. I’ll bet it’s done fermenting. And if the first couple days it stayed where it’s set, and then it maybe went up in temp after initial fermentation, you have nothing...