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I agree with the thermowell but completely disagree with the glass of water solution. A glass of water is the best way to allow for the specific heat retention of water to properly reflect the temp of the wort and keep the compressor from cycling on and off.

Yeah, don't be so hasty. 3 pounds? So...was this a partial mash? I'd hold off on dumping it if the primary fermentables were either DME or LME and made up 90% of the boil. Bottle, wait, and learn from your mistakes. It's hard to mess up beer =)

Any update on the bourbon/oak addition?

Just shooting in the dark here but I believe that it's the pH that matters. If you have any testing strips make sure it's still acidic.

Stop. Just stop. Please don't tell someone they have an infection until you receive more information. Posting a simple statement like that may lead to others worrying needlessly. We need more information to accurately assess the situation and provide an informed answer.

It's good. Leave it be for at least another week then take a gravity reading. Record the trading then take another two or three days later. If it's stable, you're good to bottle /keg.

Hops? Pictures would be useful...

6. Rdwhahb

+1 on infection...

If you at hops in the beginning it adds to bitterness, if you add towards the end it lends to flavor and aroma

Yes you can. People do this all the time when sending beers in to competitions. There are many threads on the subject of you search the forum. One issue you may have is the carbonation fading over time tho.... but I'm not positive on that since I haven't done it myself.

My best suggestion is to contact the brewery and see if they'll tell you what strain they use.

Smart way to test the kegs. Don't see a down side unless oil gets in there.

Updates? I hope the lower temp and extra line worked.

What was your original gravity and final gravity?

Sorry to revive an old thread, but this is a good discussion. I too am curious as to whether the bagging versus free-floating effects hop utilization. There's quite a bit of anecdotal evidence floating around but I've been able to find no true research on this subject matter. If I had the...

In the app, on the main page is the recipe section.

Personally, I'd dump it depending on what your antifoaming agent was.

Welcome to the forums WCM3. As Bobby said, the beer line is too short (that and temp might be too high - you want about 38-40F degrees). Get 10 feet of 3/16" ID and pump up the PSI to 12. That should maintain your carbonation and give you no foam. Using flare fittings will allow you to quickly...

First off, welcome! Secondly, you will learn this over time but only yeast can tell you when a batch is done. I would recommend leaving the beer in the primary for at least two weeks. At the end of the two weeks, grab a sample measure it with a hydrometer and record the reading. Two or...