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55% wheat 40% pils or pale 5% carapils Mash @152f for 60 min Boil 60 min with 1oz. Tettnang or hallertau per 5 gallons Ferment @68F. Bottle to 3 vol CO2. Do not keg as it will turn into a krystalweizen. I open ferment in a sterilite container from Walmart

Forget the acid rest. Lallemand Munich Classic dry yeast @ 68f will give you a German Hefeweizen. I was stationed in Germany for almost 10 years and drank more than my fair share of Hefeweizen. I’ve tried all the tricks with mash schedules and yeast temperatures and pitch rates, all with...

Not really, I only use it for two weeks at a time. Only issue, I'm using a freezer, is condensation because the lid is propped open. Lat time i draped a blanket over it and that helped.

I don't have a good picture. I put a 5-gallon bucket in a freezer and set the temp to 34F and use a pond pump to circulate to cold water to my fermenter. There is a temp controller on my fermenter that controls the pump. Now hold your accolades for the fine artistery here: I only use this...

I use a 5 gallon bucket of water in a small chest freezer as my “glycol” chiller.

Use Fermcap S

I put John Palmers math into an excel spreadsheet. Works just as good as any commercial app and it’s free.

Vienna lager today and honey amber ale tomorrow.

KISS. Just do a single infusion mash and use the Brulosophy lager method.

I’ve been flamed before for suggesting that if you give 100 home brewers the exact same recipe we would brew it 100 different ways and still end up with the same beer.

Not a grainfather but I marked my recirculation hose with zip ties to measure my volumes.

I open ferment with Lallemand Munich Classic and that is what makes my Hefeweizen rivals most of those I drank while I was stationed in Germany.

This gauge will measure 100-1000 mL/minute (.1 - 1.0 L/min). Most connect CO2 at night and find an empty bottle in the morning. Some math; a 5lb tank hold 300 liters of CO2. If it empties in 12 hours, 300 liters in 12 hours is 25 liters/hr which is .416 liters/min which this gauge would...

It won't stop the gas but a flow meter will show if you have a leak. I use this when I'm force carbing a keg...

Again, if my beer was under primed/carbonated it would be half flat when I tap it and it would continue to carbonate when sitting at serving pressure. When I do this my beer is carbonated when I tap it and the carbonation does not increase as time goes on. Try it sometime, it works

My beer comes out carbonated. If it was under carbed it would be, well, be half flat and continue to carbonate when I tap it and have it at serving pressure. I can't find the post but someone did the math on the amount of headspace and surface area in a keg vs the headspace and surface area in...

When I prime a keg I only use half the amount of priming sugar needed for bottling.

I was a young Soldier in Saudi Arabia during Desert Shield. I came across some grape juice in flip top bottles and some bakers yeast. So I of course mixed them together. Only thing is I didn’t know about pressure during fermentation. We were living in rail cars at an old labor camp and I...

I mix star san with RO water and keep it in a bucket with a gamma lid. Use it for about three or four months. I don’t get infections in my beer so it must still work .

You don’t need a bunch of shiny stuff to brew great beer.