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I wasn’t joking. I asked my local brew shop for some recipes and he gave me this Pilsner. I wasn’t ready for that but, I wanted to get started. Seriously, I had a digital meat thermometer wrapped around the carboy and at least twice a day I would have to switch on the freezer. The tricky part...

Omg...not for the first two weeks. Good thing I’m working from home at the moment. I was turning it on off a few times a day! I have one now.

Hi. I just started brewing on a Brewzilla about a month ago. I have brown ale bottles and ready to drink this weekend, a bohemian Pilsner in the freezer for another 4 weeks and a chocolate vanilla cream stout ready for bottles next week. I’m planning to make some SMaSH brews next to start...

I’ve read a lot about this as well. I’m on a Brewzilla and a lot of guys using that are leaving the lid on to help keep temp. It’s a lot of work on that machine to keep the temp at a boil. This time I actually just forgot to take it off though. And, this is a chocolate vanilla cream stout!

That’s and LED room light shining through another carboy in front of the others. I only turned it on to take the pic.

This is my 3rd batch. I didn’t take the lid of during the boil and ended up with more wort than expected so, I kept the extra of course! After a week I’m still getting a little action out of the main batch but the little one stopped a few days ago. It’s also got this leftover from the kraeusen...

I’m pretty late to this discussion but, how did that work with the Brewzilla? I have one coming in soon.

I love these comments. “Not to be a prick, but...”. Oh no no. Please go on. Don’t let being a prick stop you.