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You can definitely do 10 gallon batches in a 15 gallon kettle. Preboil volume is usually pretty close to a full pot, so I always use Fermcap to stop boil overs. But, you may have more (or less) room than I, depending on boil off rate, trub loss in the kettle, and trub loss in the fermenter.

I've made good hefes and dunkelweisse with the Omega yeast version of 3068. I tend to like more banana than clove, so I intentionally underpitch, do not oxygenate, and ferment a little on the cooler side, around 66, as to not get a total banana bomb. I use the White Labs nutrient, Servomyces...

Also, did you boil after souring, or did you move ahead with pitching yeast? If you didn't boil, I would lean towards that being a pellicle.

My guess would be mold if there is an issue, but I can tell. Is that picture through the glass? If so, I dont think it's an infection, but rather just raspberries pressed against the glass. 5 days seems like a very short time period for a bad mold to appear.

Hard to tell. Raspberries dont need much time in a beer to extract flavor. They turn white and float when done, usually just a few days. I have a MTF reverse sour with raspberries on tap right now. I think I racked off the fruit after a week, but could have done it 2 or 3 days sooner. Like any...

In like Flynn!

Not entirely necessary, as far as I can tell. Look for the 'warm fermented lager' thread here on HBT, or take a look at any of the Brulosophy exbeeriments involving lager fermentation temperature and draw you own conclusions.

No reason why you can't ferment a Kolsch at 67-68.

That's odd. I get a pretty strong chocolate flavor from Carafa II when using just 4 oz in 5 gallons. That was in combination with a lot of Munich though, so maybe that has an impact.

I may be the only metalhead posting here. Today's brewday playlist includes new albums from: Krisuin Omnium Gatherum Cast the Stone Soreption Obscura Rivers of Nihil

Munich Helles Schwarzbier Hefe or dunkel hefe A kettle soured berliner-esque beer

My American lager keg just kicked last week. Oktoberfest went on in its place. Hoping to brew my doppelbock this weekend if we get a break from the rain.

The recipe looks like it will make a fine beer...call it whatever you want and dont worry about styles.

If you reverse the gasket on your lid, you wont have to tape it down. The wider ring on it should be lower. I used to have that problem too until I tried it the other way.

I would just skip the bittering addition in a NEIPA. A good dose of hops at 5 minutes left, plus whirlpool will get you plenty of bitterness for the style, which you dont need much of anyway.

A D coupler should take 3/16 line as a standard. As for gas, you should be able to find a 5/16" to 1/4" hose barb reducer at the hardware store easy enough. It may require two pieces, with one of those being male and one female, and threaded together with some thread tape.

I do the same.

The original recipe is for 11 gallons. You cut your grain amounts, but not the hops - that's why it was out of whack. Also, traditional Oktoberfest and Marzen are the same. Modern examples in Germany are referred to as Festbier, which tend to be much lighter in color and hit the higher side of...

Forgot to mention - I also ditched all the flaked adjuncts. I typically split my base malt between 2 row and Maris Otter, then add 10-20% carafoam. No other specialty malts. This one on tap right now was a little different though, as it was 2 row, 5% victory, and 10ish % malted wheat. Victory...

Ive brewed many NEIPA's over the past couple years. I'm trying to narrow down what exactly is causing the haze. Right now, my best practices are: Keeping the calcium low. I'm using potassium chloride to get my chloride content where i want it, and keeping the sulfate pretty low. Right now I've...