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Yeah good call. I gave my hands a very nasty scald once which required medical attention. Also oxidising hot wort by splashing it around is not ideal. You should be able to install a discrete tap maybe in the drain hole

Perhaps the plastic bottle has reached the end of its life

Didn't relate it to beer specifically but the kit instructions generally give you a 1040 original gravity. Factor in the long ferment time and it can be a challenge as a first batch. I know many new brewers who have struggled. Not sure where Manticle is at with his comment but my suggestions are...

Welcome John. I'll share two quick thoughts on cidar: 1. They take longer than beer to hit terminal gravity. Be patient 2. Generally low in alcohol and vulnerable to infection. Resist the urge to open the fermenter... and be patient P. S. I hope you're patient Garf

I'm sorry to hear that, Grott. I made a nice vinegar from a spoilt batch once. Actually that's not entirely true... It turned itself into vinegar but made 50L of decent dressing. When life hands you lemonades...

Yeah He's just started a new post "does anyone know the real origin of IPA" but no doubt it will get high jacked by a bunch of overzealous oxidation prevention enthusiasts

Learn? I'm lucky if I can even pronounce half the words. LC does it again. I'll catch up one day soon I'm sure. Cheers

I feel bad for the fool who clicks on this thread to learn about preventing oxidation

Good to know. Cheers

Compulsive disorderedly obsession is definitely a common trait amongst successful home brewers A little spectrum disorder never hurts either Garf's two cents

Cold beer will absorb some gas but if you time it right it could reabsorb CO2 at the top of fermenter. This might actually help prevent oxidation. BTW how bad is your oxidation getting? You're going to great lengths here

Are you absolutely sure this wasnt a Feral?

It says dextrose, maltodextrin and light dry malt on the box

I made a similar mistake on bottling day once. Twice as much sugar bulk primed. On a whim I decides to half fill each bottle so the extra co2 saturates the head space. It worked! No boom boom and perfect carbonation in the glass of beer. I wonders if the same method would work if you siphon half...

What is hop tea? Pellets steeped in hot water I assume? Does it have a different result to the dry hop?

I'm much the same: 1. Ferment in primary 2. Dry hop in secondary and cold crash 3. Bulk prime in bottling vessel Priming sugar syrup added to empty vessel then rack finished beer onto this. If you place the outlet at the bottom of vessel, you'll generally get a slight whirpool action to blend...

I agree. It sure looks like proteins. I've had similar experiences on Saisons. Carb on young padawan!

From memory, acetate is a fairly common ester produced relative to ferment temp. Since 22 degrees is not unusual it could be a wild yeast that's produced some fussel funk. I've had success aging bottles to drinkable but I may just have got lucky. Hard to tell from photo but is the stuff stuck...

I've been whirlpool hopping at flameout. I didn't know about 80 degree addition. Do you heat exchange or just wait for temp to drop?

My best brews back in the day of extract brewing were FWK