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Im going on my 3rd Hefe too, this one is pils, wheat and melanoidin. Trying to keep it simple and fermented at 75F

I got a hanna digital refractometer and it was the best decision ive made, it has temp correction and all, one of the best investments ive made in home brewing. Im all about the simplest path to the finish line at all costs.

Ill run my batch this weekend as well. Ill run up some wlp 320 and multiply it out and run my test batch as well. Will have to hit the up the $pecs for some erdinger to compare it to. Mine is gonna be the : 4 lbs pils 4 lbs wheat 6 oz chocolate 1 lb melanoidin Leaving out the munich and...

I went all in on a all in one system all grain and just read on the internet how to brew before trying it. No regrets at all, I enjoy the recipe process vs the brewing process so the easiest way to do this was imperial for me.

This is great to know as ive been looking at doing double batches of certain beers i drink often like a hefe or pseudo lager. Ill keep the stouts and NEIPAs to 5 gallon batches for now.

Honestly if i had enough taps I would keg a lemonade and just let people or myself do a half n half. I have a chest freezer that is getting really close to becoming a keezer, but I wont wanna mess with it.

Yeah exactly what Lizards said, I had my hefe yeast literally take 3 days to wake up from being frozen(glycerin/water) but it came alive and went from brown to almost neon yellow, so its happy now and doing its thing.

Did a little experiment and transferred the freshly boiled wort into the fermenter and let the glycol chiller cool it to pitching temp(65F). Dont know if ill do it again but it really didnt take much more time than using a my CFC with summer water to cool it. Chiller did run a tad longer...

Is there any way to get a parts list, this is probably the only one I would actually try and build. I love the case too.

Im on brewfather here. Its what i started with so im just used to it so i guess ive stayed lol, dont really have any complaints except the on ei cant remember right now.

I do the 5 sliced beans in 8 oz vodka and unfortunately its true, the longer you let it sit, the better it comes out. I have different batches going cuz i love to use it in a chocolate stout, do the same with cacao nibs and vodka to make chocolate extract.

Yeah but then you have to let it sit for a day so you dont have a foam party lol

I run this too. Got mine running at 1/4 lpm for 4 minutes, tested it first on an imperial stout and it brewed up just fine and hit the FG to the tee. So for normal beers i dont need it, just some yeast nutrient, but for bigger than normal beers im gonna keep it on rotation. it actually does...

Damn at 40%!!!!!!! I made a pseudo lager with lutra and used pilsner, corn and rice. Thought it was gonna be a mexican beer and it turned out ot be just damn good light beer, still clocked in at 4.7 but man was it smooth drinking, i mean like 4 of us kicked a keg in a afternoon working on a...

Well its not a schedule per-say, if im letting it sit like a pseudo lager, let it relax for 2 weeks at serving psi. But if i need to quick carb a keg to be ready the next day, ill push it to 40 or 42 psi for 24 hrs, then adjust it to serving psi for 12 hours and its ready to drink. I have a...

I do this. But I use a RO system with a deionization filter at the end. Gives me 0, and i build from there.

No lie, ive read a ton of burst carbing advice and the best ive come acros that is tried and true for me is 24hrs @ 40 psi, then reduce to serving pressure and let sit for 12 and you are good. Its the method i use now AFTER i bought all the equipment to do quick carbing, now I have no desire to...

WOW LMFAO!!!!!!!!!!!!!!!!!!

What stir plate is that? Looking to get another one very soon.

Gonna try and double batch this weekend with a NEIPA and a hefe. Yeasts are already going for the NEIPA and the hefe is ready to be decanted.