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Some of these lager yeasts are slower to start. CO2 bubbles are your indication that fermentation is active. Let it go. When all the sugar is consumed, the bubbles will stop and the yeast will begin to floc out (strain dependent, and your strain less so than say an english one). I usually...

I do this. I have a similar submersible that I try to drop down into the mash. Then I have a Thermapen that I use up top. I find that while not adding heat, the two are 1-4 degrees apart. Unfortunately, I find that adding direct heat just isn't very elegant. I do it, but I have to stir to...

I swim. I eat. Those pilots worked.

Don't have much constructive to add here. This thread was a huge help to me, and got me going on my freezers. Simple by most peoples standards around here. You guys come up with some incredible stuff. I went to HD when I first started looking toward cold storage/serving/fermentation...

Just listened to the white brothers on an '09 episode of the session. They said let it thaw naturally and plan for 10% viability loss. iirc

Howdy, Thanks for the great community here. I just started brewing in November with a good pal that has been doing it for a long time. I live in the East Bay and when I'm not running my kids to every activity known to man, I'm thinking about, reading about, drinking (a little) and making...