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moreb33plz, Thanks! If only it did what I expected! It does seem like it will work well for Ale brews.

jbb3, Ehhh.... not really! Just till recently, "Lager" meant "Yuengling". Never a fan! But I figured I would try a different Lager. Yes, Yes... That is true! Here is a pic of the Pale Ale I just Kegged! After 30 days I just kegged it. I'ts a bit on the hoppie side for me but then its...

Yeah, I read it was exothermic.... I only picked up on the 10+ deg recently!

Ronjonacron, I chilled it down to 70*.... I'm guessing you mean chill it down to fermenting range? In this case, 55*ish?

Metanoia, The controller would be on cool all the time, as the cooler can't keep up. I'll use the controller once I get a system setup that can cool down to 40* during active fermentation. At this point I'm going to weather it and prepare for the next lager brew.

jbb3, I'll say! If I don't like it... maybe my brother will. He drinks that Lord Chesterfield stuff... Yup, that's the cooler on top. I have the insulation cut out so the cooler actually sits down in the insulation. The door of the cooler is off. It has a fan that mounts to the...

flars, I have seen that done alot. Just didn't get there yet! I don't have the controller doing anything at this point, just reading temp. The cooler is full tilt at this point. I was kind of expecting to not keep up, I just didn't know to what degree.

masscarriers, That makes sense. I have an idea running through my head.... A reusable water jacket that wraps around the carboy, could even allow water to circulate through it. The recipe called out a 1 week primary, 2 week to a month secondary then bottle. Should be enough time to...

Here are the pics.

Hello all! My 3rd brew! I made a fermentation chamber using a thermoelectric wine cooler. While it cooled down to 45* itself, it seems to be holding the chamber temp at around 66*. The controller is showing high because i opened the door to take a picture. The carboy thermometer shows 70*-72*...

UPDATE: Hello again! On 11/5 I followed instructions on using Gelatin for fining and stirred it in. This past Saturday I brewed a Bavarian Dark Lager and checked the Pale Ale. The fridge is holding around 32*-36*. I noticed more "stuff" had fallen out of suspension into "clumps". I guess...

In the second pic at the top and the 3rd pic to the left. Am I just being paranoid?? Not to discount the numerous fine people in previous posts that told me it is fine. I get wierd when it comes to food. I had a bad experience when I was younger with bad food. Thanks!

Here are the pics of the sample. I tasted it also and it does seem on the hoppy side to me. Fridge is hanging around 43F. Thanks!

Thanks for the info! The first batch I made was so dark it didn't look "greenish". I try not to handle the beer alot. I can pull a sample and take another pic. Thats a good idea actually! It'll be an hour till I can do it though.

Just thought of something. .. I didn't let the star-san totally dry in the secondary before transfering. I let it drain for an hour or 2. There was liquid sanitizer in the carnoy. Could residual sanitizer cause the beer to do this also?

UPDATE: Well.... the "green" is still there... I opened the fridge door and wathced the airlock for a minute and I could see the air bubble moving. The color and "consistency" just looks odd to me.

UPDATE: I didn't wait till day 5. I put it in the fridge to cold crash today, day 4 in the secondary. My fridge is hanging at 48F right now.

Thanks for the replies! One of the steps I forgot in both batches was to filter while transferring to the primary. I had planned on doing it during transfer to the secondary, but I forgot again! I guess I didn't expect so much to get stirred in because I left an inch of wort on the bottom of...

Hi All, So this is my second batch I have going. The "German Style Dark" True Brew kit seemed to go well. This batch is a "Pale Ale - All Malt" True Brew kit. After racking to the secondary I noticed a greenish tint throughout the beer. Kind of looks like suspended air bubbles also. I am...

Thanks for the reply! The recipe I'm trying to follow spells out a different fermenting/ageing profile. See attachement. While the recipe doesnt call it a "Schwarzbier".... I guess the recipe fits it??? I will use the W-34/70 strain! See attachement. It's been in my 40* fridge...