[fmader]

Cutting out the secondary doesn't necessarily mean you're cutting down the time. You're just cutting out the transfer. Combine the time. Also, I think it was stated in an earlier comment... Beer ferments on it's own schedule and not your calendar. For me to say that it should be left in the fermenter for three weeks is a general estimate. It will be done when it's done.

65 degrees is good. I was concerned that it was colder which could have slowed fermentation.

Ah, understood now.  Thanks again.  I've seen that to be the case as well.  "1-3 weeks in general".

It is 24 outside right now here in PA.  We keep the heat at 68 during the day and down to 52 at night.  Not sure as to what the actual interior temps hit overnight, though.  Should I consider adding some sort of blanket or something at night?

24? You are experiencing a heatwave compared to the 16 here haha. Yeah, a blanket would be beneficial. As Mort, said... 65 is a solid temp to ferment at, but if it drops below 60, it could stall fermentation. I like to bring mine up to 70ish towards the end of fermentation to make sure it cleans out well.

[Wort-H.O.G.]

Cutting out the secondary doesn't necessarily mean you're cutting down the time. You're just cutting out the transfer. Combine the time. Also, I think it was stated in an earlier comment... Beer ferments on it's own schedule and not your calendar. For me to say that it should be left in the fermenter for three weeks is a general estimate. It will be done when it's done.

65 degrees is good. I was concerned that it was colder which could have slowed fermentation.

Ah, understood now.  Thanks again.  I've seen that to be the case as well.  "1-3 weeks in general".

It is 24 outside right now here in PA.  We keep the heat at 68 during the day and down to 52 at night.  Not sure as to what the actual interior temps hit overnight, though.  Should I consider adding some sort of blanket or something at night?

24? You are experiencing a heatwave compared to the 16 here haha. Yeah, a blanket would be beneficial. As Mort, said... 65 is a solid temp to ferment at, but if it drops below 60, it could stall fermentation. I like to bring mine up to 70ish towards the end of fermentation to make sure it cleans out well.

+1. if you have small enclosed space a little space heater will do the trick.

[denny]

I wouldn't waste a whole bottle of vodka for the blowoff tube. Mix up a small batch of sanitizer (star-san solution) and use that instead. Much less expensive and will work just as well.

Or water.  I've used that for over 400 batches without a problem.

[Wort-H.O.G.]

I wouldn't waste a whole bottle of vodka for the blowoff tube. Mix up a small batch of sanitizer (star-san solution) and use that instead. Much less expensive and will work just as well.

Or water.  I've used that for over 400 batches without a problem.

+1 Denny pragmatism generally does the trick for me.

[Gangles]

Here's a shot of the temp when I got home:


I have a wool sweater that no longer fits me.  It's now my fermenter sweater:

[Stevie]

That's a good looking sweater.

[69franx]

He's so cute! Small head and no neck though!

[Stevie]

He's so cute! Small head and no neck though!

I tried to think of something clever, but couldn't. You win.

[69franx]

Thanks Steve, it reminds me if guy in waiting room in Beetlejuice!

[a10t2]

I did learn that I need (very much want) a copper or stainless wort chiller.

When you're doing partial boils, you can just freeze the top-up water ahead of time and add it directly to the hot wort in the kettle or fermenter (if you use a bucket). 1.5 gal of ice won't quite get it down to pitching temperatures, but it should drop to ~110°F.

[Gangles]

He's so cute! Small head and no neck though!

I did learn that I need (very much want) a copper or stainless wort chiller.

When you're doing partial boils, you can just freeze the top-up water ahead of time and add it directly to the hot wort in the kettle or fermenter (if you use a bucket). 1.5 gal of ice won't quite get it down to pitching temperatures, but it should drop to ~110°F.

Thanks much!  My fiance's parents were asking what brewing supplies they could purchase me for Christmas, so that popped up on my list once I finished this brew.

[morticaixavier]

I did learn that I need (very much want) a copper or stainless wort chiller.

When you're doing partial boils, you can just freeze the top-up water ahead of time and add it directly to the hot wort in the kettle or fermenter (if you use a bucket). 1.5 gal of ice won't quite get it down to pitching temperatures, but it should drop to ~110°F.

yup, and two gallons of water frozen will bring 3 gallons from boiling to ~60.

[Stevie]

I did learn that I need (very much want) a copper or stainless wort chiller.

When you're doing partial boils, you can just freeze the top-up water ahead of time and add it directly to the hot wort in the kettle or fermenter (if you use a bucket). 1.5 gal of ice won't quite get it down to pitching temperatures, but it should drop to ~110°F.

yup, and two gallons of water frozen will bring 3 gallons from boiling to ~60.

Are there any negative effects. I know when I make concentrated iced tea, it goes all cloudy when I pour it over ice rather than let it cool slowly.

[morticaixavier]

I did learn that I need (very much want) a copper or stainless wort chiller.

When you're doing partial boils, you can just freeze the top-up water ahead of time and add it directly to the hot wort in the kettle or fermenter (if you use a bucket). 1.5 gal of ice won't quite get it down to pitching temperatures, but it should drop to ~110°F.

yup, and two gallons of water frozen will bring 3 gallons from boiling to ~60.

Are there any negative effects. I know when I make concentrated iced tea, it goes all cloudy when I pour it over ice rather than let it cool slowly.

I've never experienced negative effects. The cloudiness is likely from tannins and oils from the tea changing phase.

[hopfenundmalz]

The only wisdom I have is that we all started with our first batch!