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Quoting myself. 4 days post-pitch and this beer is at 1.012. Temp got up to 55F at the height of ferm--and she was churning well. Grist was 75% pils, 13% Vienna, 12% instant rice. Mash temp: 145F for 40mins, 155F 30mins. Takes a pretty light grist and low mash temps to dry out M-84. ETA...

Yep, that's what I do. I got my jar at a flea market. It's a 1 gallon glass tea jug without a spout. Like this Walmart sells some cracker and cookie jars that look pretty good for ~ $5. Look for the flattest base inside. They sell these as single jars in store...

I use the regular $42 stirstarter plate and standard stir bar for 1 gallon starters in a 1 gallon glass jug. It works just fine, pulls a small vortex but does take a bit of holding your mouth right to get the bar balanced on the domed jar bottom.

Gameface, are you calibrating your meter and checking your mash sample cooled to room temp?

A former English professor on SN Torpedo: "That beer tastes like drinking the water out of the Christmas tree stand bowl"

Pitched 400ml of harvested 3rd gen M84 lager yeast to 7.5 gals of 1.050 wort 24 hrs ago. It's fermenting slowly at 53 F. This stuff does much better as a repitch than rehydrated.

Dude, just take the liquid post off and dip tube out, get a piece of hose that will fit over the post threads and run it into a jar full of starsan or vodka. Easy blow off and no risk of a nasty mess when the pressure blows the relief valve open.

I do it to keep lager yeast in solution for 24hrs post-pitching. Just a gentle stir with my regular stirplate/bar. I get some good, healthy fermentations.

I only have one rule when it comes to the "when to bottle/keg" question. The answer is--wait for it---When the beer tastes good. If it's done fermenting, has dropped clear, and tastes good, then it's time to package it. If it doesn't taste good, wait until it does. For me, that's usually...

Floyd gave you some good advice. I would add. Taste after a few days during the d-rest. If it doesn't taste good, then it's not ready to cold crash. Your tastebuds are your best friend at this point.

I chilled the beer to 32F and then racked to a bucket on top of gel for a few days with the fridge set to 32F. Then to keg with a few bottled--I brew 7gal batches and bottle what doesn't fit in the keg. No problems with bottle carbonation post-gel either.

Jim, that is odd that you can't find pickle crisp locally. I found the cheapest way to get you some CaCl2 though. You can have 2oz shipped to you for $3.84 from here. http://www.ritebrew.com/product-p/842419.htm Cheapest shipping on small items I've found.

Had to jack the glass off and snap the pic quickly due to the condensation. That was one happy Helles.:cross:

Good idea on the drunk DA prevention.

On Gel: I brew a lot of light colored(and flavored) lagers. I have 7 lagers on tap right now and 5 are 4 SRM or less. Lager yeast is not as flocculent as ale yeast and will greatly affect the flavor of these beers. The pic I posted above is of a recipe I regularly brew, my house lager...

My 6 cobra taps were getting to be impossible to differentiate, so I came up with an easy label solution. Copy pasted images from google image search into a word doc, then resized to be less than 2" wide. This allowed me to laminate them with packing tape. Printed on photo paper then covered...

Yep. Deleted the rest out of respect for the OP's thread. OT.

Babelfish and I were referring to the Ozark, MO store. The Fayetteville store isn't affiliated with it(even though they share the same name) Fayetteville sack prices are ~$67+ 9.25% tax. If you stop in at the Fayetteville store, ask Bruce where the coffee is stocked and watch his color...

I don't brew their kits but do use the store when I'm in Springfield--I live in Fayetteville, AR. Great store and $42 sack prices on Rahr base malt.

Knox gelatin from the grocery. 1/2 tsp per 5 gal batch. Dissolve in 3/4 cup of 120F water, let sit covered for 20 mins, heat to 170F, then gently stir in hot--do not chill it. Or add to secondary and rack on top of. ETA: This needs to be added to cold beer. The cold makes the proteins clump...