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Oh, that is an awesome idea. I have a small beverage cooler laying around that would be perfect for this.

Kettle finings will certainly not. I never had issues bottle carbonating after adding clarifying agents to my fermenter, but I only did so with ales.

How are you all sparging?

So I have a nice big hop spyder, and I found a sous vide stick on Amazon for $60 on sale. I’m going to try it out this weekend. Any opportunity to streamline my process, I hate missing strike temps and spending 30 minutes getting my mash temp adjusted. Hopefully this will work out.

I second revising your hop additions, generally Magnum is a early addition for bittering. I really like to reference the beer and brewing “make your best” series when I’m putting together a recipe. They have them for many beers and it gives a good overview of the style along with some...

For a starting gravity of around 1.060 at 65 or 70 degrees and 15 psi, I would say from personal experience a week should be sufficient for fermentation. I still do all my lagers at room temp under 15 PSI. I give them a week in primary, then a week in the keg on CO2 at serving pressure. They...

I have been mashing small batches in a five gallon round cooler. Generally around 6ish pounds of grain for 3 gallon batches. I am thinking of getting one of those Sous Vide sticks to help with mash temperature control. Does any one use one? How does it work for you, Do you have issues with...

I ferment in a corney usually 3 gal batches. Here is what I do: Put my dry hops in a nylon bag, with one of those magnetic nylon stir plate rods. I dump my wort and yeast into my fermenter, and stick the hop bag to the lid with the magnet. When I’m ready to dry hop I give my corney a little jar...

Gelatin is a clarifying agent that works by electrostatically attracting yeast and other particulates in your beer and helping them fall out of solution more quickly. Lagering is a process, where that stuff drops out of suspension with time and low temperatures. You can defiantly get clear...

Sounds like it wasn't done fermenting. Normally one would take gravity readings a few days apart before bottling. If you get the same reading two or three days apart, and its close to your expect FG your good to move to bottles. Otherwise, Woosh!

I used to bottle in those 5L kegs. When I used gelatin to clarify I would bloom it in cold water, then melt at 150 or so degrees F. I added that to my primary after fermentation was complete. Wait a couple days and package. You don't necessarily need to add gelatin to lager your beer...

Yes when you bleed off pressure you have to go slow. I use my spunding valve when I transfer too. I set my regulator to 17 psi or so and and the spunding valve stays at 15. It takes a bit of time, but I don’t get a keg full of foam like I did the first time I used the PRV to bleed off the pressure.

I get good clean tasting lager type beers fermenting at 15 psi, around 70 degrees Fahrenheit.

I’m in the same boat as you with the young kids and early starts. I also do no chill brews, but I just leave my wort in my kettle over night with the lid on. I use a hop spyder to keep my IBUs where I want them. Following morning I pitch into my corny and put my spunding valve on. so far I have...

As far as widely available breweries go, New Belgium’s Voodoo Ranger Juicy Haze has my vote for best in the style.

This may be going in a different direction than you want, but how about fermenting under 15psi with a spunding valve and fining with gelatin upon packaging? I have done a couple lagers now using this method and they have really turned out great. You can build a Spunding valve for like $30...

3 gal amber lager 3+2845 = 2848

I wish that more people could read your story and realize how much hard work, engineering, and technical knowledge goes into growing and processing all the food we take buy without a second thought every day. Nice shiner! Feel better soon.

No, your malt extract does not have any enzymes in it. They were all denatured in the process of condensing it. You can use an online calculator to determine the amount of malt extract you would need to subtract from your recipe to arrive at your desired OG. This is a good way to start...

45 minute mash, 30 minute boil, no chill. At the end of the boil I put a lid on my kettle and dump it into the fermenter the next morning. I can do 3 gallons in under 4 hours.