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I'm kegging mostly, with maybe a dozen bottles for giving away. I've been 7 days in my fermenting keg currently, 3 days at 62F, 4 days at 70F. It sounds like I could transfer to my serving keg and just throw it in the kegerator at 36F? I had planned cold conditioning, but now I'm not sure.

A1 follow - my temp controller is simply the kegerator itself, not an external rainbird or Johnson Control unit. Am I understanding correctly that you're saying I should find the temp sensor of the kegerator and re-route it to the side of my fermenter? A2 follow up - I'm following Palmers...

Hello, I recently brewed a Dunkelweizen using WY3068 yeast with starter. Started fermentation at 62F per the recipe instructions, let that run for about 3 days or so, and then set the kegerator to 70F for the d-rest. I have left the door to the kegerator wide open for ~4 days now set at 70F...

This was my process as well, except the "little fresh" wort was almost 2 liters into the flask, and I continued to top off the keg while putting the flask on the stir plate. I brewed too much or didn't have the boil off amount correct... I was worried about fermentation since I didn't pitch as...

I didn't even think about this, I just tossed the remainder. Thanks for the tip though. Checked on it today in the kegerator. I placed a blowoff tube from the gas post going into a quart mason jar of starsan, maybe an inch and a half of starsan. The jar was almost full from krausen and wort...

I've been planning and thinking about this brew day for the better part of a month. I did a full boil extract kit, with plans of fermenting in a corny keg for the first time. I filled the keg with all of the wort, aerated with a mini airpump for 30min (not sure it did anything), and then started...

I'm still not set on cold crashing, as I understand it. So far, my proposed process is purely based on Palmers book and the recipe suggestions, as follows: 1. Pitch yeast at lower end of recipe fermentation temp (62F) 2. Ferment for a few days until 2-5 points away from FG, then raise temp 5-10F...

Thanks all, For pressure fermenting, how does temp control play into the equation? It seems people are saying you can ferment at higher temps with pressure fermenting, but I haven't seen a direct relationship. If I'm fermenting at 10-12psi, what does that mean for temp above recipe...

I was going to pick up the 6gal torpedo for fermentation and run a blowoff tube to some starsan. Still roughly 1gal of headspace. Maybe a 10gal torpedo would be better... Ive heard some people don't start the pressure fermenting until after 1-2 days after pitching, but again, I haven't heard...

Ive read that somewhere also, which is why I'm kind of leaning towards not pressure fermenting and doing a slow cold conditioning process, as per Palmers book. Any additional thoughts?

Yes, it is a dunkelweizen...https://www.morebeer.com/products/dunkelweizen-extract-beer-brewing-kit-5-gallons.html?variant=KIT237D

Thanks JJinMD, My yeast is liquid wyeast 3068, weihenstephan weizen. It was one of the recommended yeasts for the Dunkel recipe, and not knowing anything, it's the yeast I chose. I was looking at a flotit floating dip tube setup to limit trub and either cutting the gas tube as short as...

Hello, I will be doing a Dunkel extract recipe from morebeer that I picked up over the holidays and I'm looking to ferment in a corny keg. 1. The recipe for the Dunkel recomends fermenting between 62-64F, while the temp for the yeast is recommended between 65-72F. I was planning on pitching...