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Haha, way ahead of you. This was during my final gravity check a few minutes ago. FG reached, time to cold crash. Couldn't help but snap a pic to make sure... ALL THE COOL KIDS WERE DOING IT! :P Thanks! :)

I'm 99% sure I'm just being overly paranoid and that it's still just gassing off CO2, but just to be sure... Baltic porter after 2 weeks in primary (with a d-rest):

Also I know it's completely anecdotal and yeast-starters are a different animal due to warmer temps... but both my starter and my step-up with wlp833 were super quick to get going. Here's a shot of my step-up last night after only an hour on the stir plate: So maybe 833 is just a steroid...

My best guess would have been to start your d-rest a tad sooner. I'm actually about to start a festbier with 833... now I feel like I better be prepared to watch it like a hawk once fermentation gets going.

I think it looks pretty good. I'm not a fan of wheat in a Kölsch but I'm not a big fan of wheat in general, so if that's what you like, go for it! :) I love biscuit malt, but I think you might need to bump up your IBU's to 20 or so to offset it. In my experience, a little bit of biscuit...

Ha! Truth!

Haha yup. What can I say, I have a soft spot for clever names :D Well, it was supposed to be 1.080, but I botched my volume and overshot, driving it down to 1.064. I'm keeping the name though!

Can't tell you how the final product tastes (I'll get back to you in like, November ;) ) but I drew up this for my recipe: "1080p(orter)" 6lbs 9.9oz Maris Otter (38.7%) 6lbs 9.9oz Munich 10L (38.7%) 1lbs 11oz Brown Malt (9.9%) 1lbs Rye (5.9%) 13.1oz Crystal 120L (4.8%) 5.3oz Original...

I'm wrapping up fermentation on a baltic porter I brewed about a week and a half ago. I used wlp810 San Francisco Lager yeast as recommended by a lot of people here and elsewhere. Very versatile strain, can go up to 65ºF and retain lager-like characteristics.

Yeah, I slowly bumped it a few degrees over the last few days and it's now at 69-70ºF. Still about half a point away from where I'd like it to finish, so I'm going to let it sit a few more days and take another reading this weekend. I do have to say though, the sample today tasted a lot...

Sorry for a quick derail, but how low have you taken 833 before? Have you held it at 45ºF? Just picked it up for a festbier I'm trying to turn around pretty quick, and since my chamber has to pull dual duties as a keezer as well, I need to bring my festbier down as close to 40 as possible...

Well to be fair, 8 days since pitching, but 6 days since any activity. The lag time was right at 48hrs. But yeah, I was planning on bumping the temp up as soon as I get home this evening. Thanks!

I've had this happen as well. Yeah, just replace and don't worry about it. When it happened to me, my o-ring was actually floating, so I just sanitized my racking cane and used it to hook the ring and pull it out.

Just wanted some confirmation to make sure I'm approaching my diacetyl rest properly for my baltic porter. Yeast: WLP810 San Francisco Lager yeast (50-65ºF) OG: 1.062 FG (expected): 1.018 Fermentation temp: 58ºF Today is 8 days after pitching and I'm coming along well, 1.034 today...

I'd do this but cut the Caramel to <5% and add in the Brown for the remainder.

I think by design Pils Urquell has a lot of diacetyl, so maybe the higher fermentation temp helps with that?

I'm planning on picking up a pack just to have in case I find myself in need. I may on a whim decide I want to brew in a few days but don't have the time to run to my lhbs and grab some DME if I'm out. Plus my lhbs has weird hours sometimes... Are these things going to replace the process...

Ahhh, gotcha. Changes made to OP. 75% pilsner, 25% munich.

Working on a quick-turnaround Festbier recipe and would love some feedback. A Festbierus for the Restbierus: 5 Gallon, all-grain 65% efficiency OG: 1.056 FG: 1.011 SRM: 6.7 IBU: 23.2 ABV: 5.9% 9lbs. 0.8oz German Pilsner Malt 3lbs. 0.3oz Munich Malt (10L) 1oz Tradition (AA 6%) @ 60min 1oz...

Awesome, really appreciate the info! I'm planning an 80/20 Pilsner/munich split, but I may throw in a little biscuit as well (since I have some lying around).