Recent content by Joe_K

Or you could get another temp controller and a heat wrap. Keep the chamber at 33 with one controller, and the new beer at 52 with the second controller and heat wrap.

I love Mondays and Thursdays because of your website. My homebrewery and methods mirror yours.

My 6 day old 65F fermented 34/70 Vienna Lager was at 1.010 today. Hydrometer sample tasted awesome so I raised the temp to 72F. It'll hang out there for a few days before I drop it to 32F for a week and add some liquid time. I'm brewing my Lights Out Stout (Foreign Extra) next and considering...

I only use 34/70 for my lagers. I used to ferment at 50F until final gravity is reached, bring it up to 65 for a diacetyl rest, then down to 33F for a week before fining and kegging. My last 5 or so lagers I fermented at 65 for a week, 72 for a few days diacetly rest, then 32F for a week...

They were on BN's The Session.

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They use a centrifuge. I had one last night in a pint glass, it was crystal clear.

Awesome! Are you doing the sugar additions?

Fermentasaurus, but I've seen mixed reviews.

Which yeast are you using? Before I bought a chest freezer I used to ferment US-05 at 70 ambient without a problem as long as I had a fan blowing on it. Some other yeast strains I tried had similar results to what you're experiencing. Best thing I did for my beer was buy a 15 cu ft freezer...

Why are you removing trub daily? Try fermenting at 66 and ramping up to 72 for the last third to clean up any off flavors.

I've had it before, its very crisp. I think they use Cali Ale yeast.

I don't know about a clone but they also brew a great Vienna Lager.

http://brulosophy.com/methods/diy-cooler-mlt/

I bought a King Cobra based on Brulosophy's review. Couldn't be happier. Hell, my entire process is starting to look like Marshall's. SS Brewtech Kettle & Brewbucket, Brew Bag for my mash tun, Jaded chiller, etc.