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Just do not add yeast to carbonate. Did that once, before I learned about fermenting, etc. Kids got into it and started acting real goofy. Parents not mused!

And if weevil frass has you concerned, I strongly suggest that you do not access the FDA's web page which lists allowable "foreign matter" in your food. Black pepper is best consumed using a pepper grinder.

I worked in medical electronics for years. I came to the conclusion that you never carry 2 meters. They may or may not agree and then you are stuck. Use one, consider it done. This also applies to tape measures. Use the same instrument for each project.

Time. Also known as patience. Not sold in stores.

Thanks. Live and learn.

While I do check SG and FG, I also take a sample with my wine thief. I then tilt the thief over to about 45 degrees. If there are tiny bubbles rising up the tube, I am not quite done yet.

And that is why the team building experiment was called off by management after 3 hours of "what ifs" and "but firsts".

I recall a team building exercise. The assignment was to make a cup of coffee. It devolved in to chaos. My takeaway was, don't overthink the problem.

Many kits call for a double racking. Ferment 1 week and then rack. the purpose is to get the beer off the trub sooner. Makes for a cleaner product. Rack again in a week or so. There will still be yeast available later of the priming. Obviously. A friend neglected her 20-minute boil kit for 6...

With emphasis on GOOD. Limit abbreviations as much as possible. Anytime you do something with the batch, write it down. Check SG, check activity, check aroma, write it down. For the reasons given.

I have found it helpful to read ALL the instructions before beginning. I made a no-boil kit once where I didn't do that. The kit said to use a 10 gallon fermenter. I found this out later. Fortunately, I started this batch by putting the bucket in a sink!

Maybe you should check into hole bits. These are a metal circle with teeth and a mandril. I agree on the taper bit. I use a 1 1/4 hole bit. A #8 drilled stopper fits well.

I guess I combined both those ideas into one. I drill a 1 1/4 inch where the usual gromment hole is. A #8 drilled stopper fits well. This way, the CO2 is vented and I can pull the stopper to add something. Or just to admire and sniff.

My suggestion would be to add one half the amount called for during fermentation. When nearly finished, taste it. If more is desired, add it then. You can't undo an additive! Trust me.

Ooops! Yes. Forgot to include that it was a 5-gallon batch.

I made a vanilla porter based on a robust porter kit. Added 2 oz vanilla flavoring from LHBS. Turned out great. I added the vanilla during ferment.

I would use a piece of cloth to cover the fermenter for the first week or so. OK, I use an old bed sheet! When things settle down, put it under airlock. CO2 from the yeast action will keep out O2.

Rather than take the time to chill the wort, why not measure the temp and make the correction? An inexpensive BBQ instant read thermometer is available for around $10. As for hydrometers being fragile, we never order only one. Buy two.

I was told that as long as it still bubbles or foams when used that it is fine.

Buy some Oxyclean Green in the laundry soap Isle. Green is specified because it has no perfume or dyes. It removes stains as well as smells.