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I am opening a brewery this fall in about 1300 sq. Ft. I took the Colorado Boy start your own brewery class in Ridgeway. Tom has a great class there if anyone is serious about opening a small brewery. Rich Buckeye Lake Brewery www.buckeyelakebrewery.com

I opened the fermenter tonight. I think there were no bubbles because of the head space in the fermenter was a lot.4 gallons of wort in 8 gallon fermenter. It smelled really bad and had a lot of foam. I have heard that wyeast 1010 is stinky. I think it is all good. I will check gravity tomorrow...

No bubbles yet. I will rep itch tomorrow.

I put it in the fridge and set the thermometer to 70. Fingers crossed.

I accidentally dumped yeast in at 105 degrees. Do I get a mulligan? Can I repitch tomorrow or should I just dump it? Thanks, Brewing idiot

Good to hear. It says not to use on glass, wood or metal fermenters. I figure they are covering their a** in case damage would occur. Plastic is cheap enough that no one would complain. Thanks for comments Rich

I just got a brew belt. Why can't I use it with a stainless steel fermenter? I understand why not glass, but why noy stainless? Rich

I have to brew in my garage, so I depend on the temperature of the outside for my fermentation temperature. I have a stainless steel fermenter. I can cool it with my refrigerator, but what can I do to warm it when the temperature is in the 50's like today? Is there a heating pad or something...

I did some reading last night and realized this might be the problem. My first two batches of beer were stored in the basement during the summer and were probably about 68-70. Now the basement is about 60. I have moved all the beer upstairs to 68-70. I hope this works. I will continue checking...

After fermentation, I added priming sugar and bottled. I bottled this beer on November 21. I have opened one bottle every 7 days and it is still flat as can be. It tastes really good, just flat. It even had more carbonation in it at the bottling stage. What could cause this? Thanks, Rich

IH8UM Fermenter...mmmmmmmmm

I love this site. Rich

I am doing my first all grain brew tonight (Pale Ale). I am at the stage where I add hops to the boil, but my recipe says to dry hop after fermentation. After fermentation I planned to bottle. So when do I dry hop? Thanks, Rich

If you have a camping cooler as a mash tun and hot liquor tank, I would love to see a photo of your hose hookup. I am getting ready to make one of each and am a little leary of pulling the spout out of the cooler. thanks, Rich

Well, I cracked open a bottle last night. It is carbonated nicely and looks delicious. Unfortunately, it isn't. It tastes watered down. I think I messed up. My last batch was from a kit and it said to boil 1.5 gallons of water for an hour. After chilling add 4 gallons of water before yeast...

Ok, I went ahead and transferred to carboy tonight (day9). It was a golden yellow going through the tube and a creamy caramel color in the carboy. It smelled delicious. I put a glass of blue moon next to the carboy and the color looks real close. I had a taste and it is a little less fruity but...

I have a well for my water. My last batch was oh so delicious. R

Yes, I learned my lesson about jumping on a batch early. I am on my final 8 bottles of Pale Ale and they are really delicious compared to the first 12. I will try 21 days in bucket and 21 days in bottle and skip the carboy. Now here is my issue. I added the remaining coriander and orange peel...

BUBBLES!!!! Yea! So when would you transfer to secondary tank? Waiting a month is going to be hard. I could probably do 21 though. Then bottle and wait 2 weeks? Thanks for all the help. I feel better. Rich

I took your advice. The Pale Ale is delicious while I wait. Thanks, Rich