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Is there a reason you need 6 - 8 months of storage other than it is traditional? A lot of traditional lagering schedules are overkill. You can probably shorten it to a 4 - 12 week range if you want to depending on your OG.

1. The whole point of an IC is that it efficiently conducts heat. If you turn off the kettle and drop the IC in the wort, it becomes the same temperature as the wort really fast, certainly faster than I can chill from 212F to 165F. As for the thermal mass inside the IC, 20-feet of 1/4” copper...

Regarding Rule 1: in the words of tea snobs, “there’s a difference between boiling water & boiled water.” That said, temperatures above 161F will pasteurize in 15 seconds or less. That’s going to kill most things if not everything you have to worry about infecting beer & making off flavors...

Sugar is fermentable. Honey is fermentable. Wheat can be made fermentable if mashed properly. You’ll get something. I don’t know how it will taste or what to call it.

A convection oven is a giant air fryer. It does the same thing, it just takes longer because it’s a bigger space. I won’t recommend the air fryer I have. It’s too big and I can’t fit enough inside it.

It won’t matter to your beer. It might matter to your heart & lungs. I’ve been in places when the AQI has gotten over 200. You really shouldn’t spend more time outside in that kind of air than you have to. If it was me, I’d postpone. But I also have lots of family history of nonsmoking...

Sorry, I got a work call while I was finalizing my post. I put the phone down and it posted itself unfinished. I meant to say raising it 1C/day until I get it to 66F.

The airlock started slowing down last night. 8 to 10 days is reasonably standard for my lager fermenting time. I raised the temp up to 56F (high end for this strain). I’ll let it sit here for a two days and then raise it 1.5C/day for a diacetyl rest (just to be sure) and then cold crash it.

I call them my Smurf feet

The only think that might feel more cool than running in Vibrims is running with actual paw pads on my feet.

I like to use Wyeast 2565 - Kolsch for my stouts and start fermentation at 56F and raise it a degree a day until it’s done. The yeast flavors stay clean and let the grains & hops shine. White Labs 029, on the other hand, does not recommend going below 62F.

I’m hoping the slow fermentation takeoff on this beer is because I overshot my set temperature and the wort spent a day between 45F & 50F. It’s now merrily popping away at 51F.

And I had to do surgery on my STC-1000 controller this morning and amputate about a foot of wire off the probe because of wire chaffing. I would have replaced it with an inkbird but it’s probe died Saturday. I suppose this is what I get for slacking off brewing for 7 years.

My second time telling this bro, “I’m not that kind of engineer.”

Saved 6.5 gallons of wort and close to boiling. Hopefully it won’t taste like burned pantyhose. Should I call this beer Burnt Sack or Keggle Smile? EDIT: Pitched yeast. We shall see how bad the HSA is.

I I just discovered I burned a hole through my BIAB bag. I’m currently straining 8 gallons of wort through a hop spider because there is probably 10lbs of Pilsner malt running around the keggle.

I hate LinkedIn recruiters who DM me and it’s clear they have no idea what I do for a living. My most common response is, “I’m not that kind of engineer.”

I have about 15 minutes mash remaining on my IPL with Perle, Moteuka, & Cashmere hops. I had a very PNW moment when the package delivery guy pulled up and we discussed mead, melomel, cyser, & beer recipes.

I’ve used it before and I’m using it again tomorrow. I’ve gotten great lemon-lime flavors from it, heavier on the lime side. I used it in an “imperial” Hefeweizen along side some willamette.

Back when I started, I was brewing 5 gallon about every 6 weeks. Then, as I started traveling a lot more for that job, I upgraded to a 10 gallon system and started brewing 10 gallons every 2 or 3 months. After my move to WA, I didn’t have the time for brewing or space for my equipment for a...