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Fermentation seems to be done so ill give it a couple days at higher temp for the yeast to finish up the D. Ill put it on carbonation for 10 days to condition like i do with the other hefe and ill try it. So 12 days from now is the day! Im excited!

I do this now because viking grain is not giving me what i need so im boiling off a lot more wort to hit the FG, so instead of running it thru the CFC, i just throw it in the fermenter and glycol cools it down. Takes about 1.5 hrs to get it from 175 to 65, but i live in el paso and the water...

My grains are grinded and yeast grown and water fixed for the brewday. Im going all in tomorrow and i pray this is the one, I would love to get close to the famous erdinger, it really is my favorite beer ive tried to date. Wish me luck yall.

I think that is why i liked it so much, mine was extremely lightly sweet and had a crisp finish. Its everything I want in a lager cuz im not really a lager person but this one was fantastic. im gonna try a kolsch because everyone says this is what a kolsch tastes like so its next on the list.

WLP 001 Wyeast 3068 Kveik Lutra

Honestly I try and keep it simple now, pils, wheat, and melanoidin. Ferment at 74-76 and keg at 14 psi, one important thing i think doesnt get talked about is let it condition for 2 week, it helps mellow that yeast bite and bring the banana forward.

I need to get this prime brisket ready for some smoke.

Finally getting around to this one tomorrow night, i have to conquer this beer. Any news on those who have done it?

I make my pseudo lager with with 30% of corn/rice/caripils. Love the clean crisp flavor after about 2 weeks conditioning.

Also just Lutra and do my pseudo lager with it fermented at 68F, comes out super clean and is now a favorite of the family.

Try melanoidin, i just cracked a hefe i di a while ago but gave it 10 days of conditioning(i hate yeast bite) and its exactly here i want it to be. Has body and isnt thin. My recipe was pils, wheat and melanoidin.

Looks the part, im getting mine done his weekend after the NEIPA comes out the fermenter.

A NEIPA bubbling like crazy, i will say the best thing about NEIPA is the speed at which they are done, like once fermentation finishes , just gas it at 42PSI for a day and its ready, most beers i do arent ready fast, they kinda need conditioning.

A pellegrino clone I found on the net. Keep that on tap at all times, even goes good when watering down a whisky, yeah i know i know but i dont like super strong whisky.

I went in at 154, thinking that was high, guess ill hit the 158 mark and see how it does me next time.

See thought lactose had to be boiled? Am I wrong at thinking this cuz I love my chocolate stout but it always lacks a bit of sweetness.

This is true. I didnt even know if I would like it but jumped all in, one of the best things i bought early was a good fermenter, its helped get me a consistent product i like to drink. Also get a Keezer and keg your beer, its so priceless.

Its worth it honestly.

YOU ARE THE MAN!!!!!!!!!!!!!!!!!!! Odering parts from work now!!!1 lol Thanks a million

Not a problem at all!!!!!!!!1 Also that is a mighty big starter you got there!!!!!!!!