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I haven't seen actual bubbles coming up to the surface, but it sure sounds peppy! Sounds good to me. It'll probably clear through that amount of sugar in a very short time. Looking forward to hearing how it is.

Absolutely, it can form and drop in 4 days! Can't believe you didn't look at it over that time. :) Check your gravity to know when to bottle.

Ah nice, you definitely did well setting it up, and that temperature should be fine. Let it keep on chugging then!

Munich historically had harder water (hence its development of darker beers, which would help lower the pH). ...but try it with the soft water first, because I think you'll find it delicious as is, most likely. :) Here's the data from BeerSmith for Munich, if you want to try to recreate it...

That's an especially good thing to discover BEFORE bottling. :mug:

Cold water input, you mean? Definitely, this works great. I just use two ICs, one in ice water and the other in the beer. Works great, especially if I don't bother adding ice 'till the wort temperature is down to about 100. Thank you plaudits should probably be awarded to surface area rather...

Oh, nice! I'd been wondering about this myself - it's been a nervous proposition trying to pour sanitary wort into a potentially moving target. Great idea.

If you're doing extract kits, you're probably fine, but as you use liquid yeast and move to all-grain, it becomes more important. Yeast does indeed want some particular mineral characteristics, but these are usually provided in dry yeast. There are some good primers about this as stickies in...

That is pretty chilly assuming it's an average US ale yeast, but you've done all you can by moving it to a warmer spot! Hang out a few days and hopefully your yeasty friends will be back up and boppin'. I'd personally lift it to more like 70+ for a bit to get them up and running (they prefer...

Hops degrade exponentially faster at higher temperatures, so absolutely keep them cold when you can. As long as they're in the light-proof vacuumed packets you're in better shape, but I'm with TANSTAAFB once they're open. Get those babies cold and get as much oxygen as possible out -- If we're...

Ah man, that's tough. Thank you a million for including gravity readings, because while this comes up all the time no one thinks to measure those and put 'em in the post! That's quite low indeed. Did you aerate the wort at all? What temperature are you storing it at? If it's too low (maybe...

Probrewer.com is the big place for reselling used equipment (as well as other classefieds). They have a section for nano systems in particular, so that might be your cup of tea if you're looking to do a barrel at a time.

Warming it's a good plan. Don't get excited just yet because as it warms up CO2 will come out of solution and you'll get some extra bubbles. At 2 weeks you really don't have to worry yet. At this point you want all the yeast you can get, so racking it into a new carboy wouldn't help bring the...

I imagine it'll be good to go in 2-3 weeks, but get a hydrometer if you don't have one already and it's bottling time when the reading is the same two days apart. The age-old "when's my beer done" question will always have the same answer, for the most part! :mug:

That's definitely a high gravity to suggest the yeast to - there might be a lot of them, but it'd still be a rude awakening having that poured on their heads. The starter idea seems like about all you could do (if you really don't want to raise the temperature; that could help). If you're...

You're right on about the slower speed given the lower temperature. Since that's pretty cold, your yeasty friends may have dropped out, leaving you a bit of acetaldehyde (the green apple flavor that was the scourge of your last batch). I wouldn't do the cooling to 40F until you have...

Yeah, I'm curious if it's just on the sweet side or if the fermentation actually stuck, though. Certainly, if it's complete then there's nothing to do there (maybe the extract just wasn't super fermentable), but if he's trying to drink it a 1.030 then chilling it isn't going to fix the problem...

Ah, very nice! Makes sense. Good luck on the brew!

Hope it worked out! No diss to you, but man, I can't think of anything I'd less like to measure by volume instead of weight. The different kinds all have such different sizes of pellet, and there's way too much void space. Bigger unbroken pellets would give you less, while a bunch of smaller...

I think that's certainly higher than you would WANT it to be, but this thing has an adjustable gas flow, right? Turn it down a bit if you can do so while still achieving a healthy boil. I imagine I could achieve that rate too with my burner on high, but I don't think I've ever had to run it at...