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Recommendation: put your whole batch in a large plastic bag (or bags) I'm away on business and now you've got my worrying about the batch conditioning in my garage (first batch). That said, I filled to the top on every bottle (which leaves just a tiny bit of headroom when the wand is...

Last time I did this, I also got lucky and failed to cause my beer to explode. The time before that, not so much. The taste of frozen beer is almost always ****.

Get a freezer chest and a temp. controller and you'll never fret again about the temp. at your house. :)

It doesn't, not directly. Fermentation does generate some warmth by itself.

My first three beers have tended to be 4-6 degrees higher inside the fermenter than out during the early stages of fermentation. I'm erring more and more on the side of fermenting cooler. I haven't tasted a bottled/conditioned/carbed sip of my first beer, yet, though, so maybe I won't so much...

IPAAAA: That one looks a lot like the one I got, I bet it's fine. Make sure it's rated for temps you expect to work at, though (mine goes up to 472 I think, since I like to observe even my boiling temps a bit, especially as I am chilling the wort)

I got a decent digital thermometer at Fry's for about $10 that yields readings within about 15-30 seconds. I don't know how sturdy it is, I've only used it for one boil so far, but I'm happy with it at this point.

I'd literally wait until the top of your airlock is sitting flat everytime you check (when there's some activity happening, you don't even need to wait for bubbles, you can tap the cap of the airlock and if there's no pressure underneath it it'll just be sitting flat on the tube that goes into...

I'd say, if you're still bubbling often enough that you can see it, leave your beer alone (don't even take readings)

Duckfoot: How fast does that Extech one give you a readout? I <3 Fry's

There are some reviews on amazon of people complaining about those ProAccurate thermometers dying on them... any of you had that happen brewing?

Wow, that looks awesome, but pricey. Any recommendations in the $20-30 range?

I want to buy a good digital candy thermometer and would love to hear some recommendations. Thanks

Definitely leave your beer alone if you're still actually seeing your airlock pop.

Wow, I've used WL yeasts in both of my first brews and they both were pretty happy within about 16 hours.... (with no starters). Maybe I've been lucky?

davefleck: I've been pondering doing something like that; how does the sanitation work for something like that? Is there a good way to sanitize/clean the rest of the fermenter around the yeast-cake? Should I be brewing another batch of the same beer? How many "generations" of yeast can you...

I think as long as your fruit doesn't sit exposed to air for long periods, mold is not a problem? Perhaps just weighing down your fruit in a large steeping bag or something would work?

You could probably still try for an OG reading now (be sterile!), unless you've got fermentation already?

Did you measure with water added or not?

*drool* Something with some hard-core pumpkin flavor to it would be a great recipe to have if anyone is willing to share.