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I need some help in deciding what I'll brew next. I have temp controlled environments so let her rip.

Mind blown. I'm new how do you do that lol

I use a drill and a paint stirrer that I purchased from amazon that fits right in my carbon and stirs it up like a tornado lol. Pretty cheap and works awesome (cheap if you already have a drill that is lol).

I followed a forced carbonation chart. It's at 50 degrees and its a German wheat beer. It's my first time using the freezer so I could be wrong. Let me know and thanks

Brewing my first lager this weekend!!

Well actually I depends on the microbe, temperature, and time. The 60 min boil could be long enough for some but if they were thermophiles then obviously more extensive measure would need to be taken but unless we know what it is specifically then we really have no argument lol. Besides are we...

7 ft but yeah 23 would be a tad fast lol. Thanks for looking out though Floyd

Yes I do know the difference between sterilization (60 min boil) and sanitization (starsan) but what I didn't know was that the yeast can outcompete any low levels of microbes or vice versa. Good info and I was waiting for someone to agree with me lol. I'm going into the nursing program soon so...

When you convince your wife we need a chest freezer just to clear it out a few months later for your new kegs/fermenters (She wasn't pleased lol)

Yeah prob was a bit misleading lol. I'm gonna tape and insulate it to the fermenter once finished to keep it closer to the fermenter temp

Lol I get what ur saying now lol and I know what u mean I have a 6.5, two 5, a 3 and a 1 gallon lol. All are empty at the moment but I also have almost 4 cases of beer and a 5 gallon keg lol. First time doing a lager so I'm pretty stoked about that.

I have already made 5 gallons of German wheat in and kegged it already. I was trying to find out what to set the co2 reg (it's at 20 psi and is 50 degrees) to while at the same time fermenting my red lager.

From what I read the co2 saturation volume is higher for German wheat beers. Like around 3.0 or something.

U bottled force carbonated beer with bottling sugar too?

Ah I see what your talking about. Thanks for the clarification. I got it set at 50 preparing it for when I do my red lager sometime soon but I also have my 5 gallon keg of German wheat in there. Can't wait for it to cool so I can have a cold one. Any suggestions to the psi I should set? I have...

So stick a bit under the probe so it's not directly touching the wall? Right now it's suspended

I like even numbers so ill go with 4 degrees lol. Does this mean it will drop 4 degrees before turning back on? The unit is outside so it's gonna prob turn on and off all the time anyways just not as often

Ok so I'm doing a red lager shortly wyeast 2007 Pilsen lager yeast strain. Now I want to both chill my kegged beer and ferment at the same time but don't know what I should set the temperature and then idk what psi to it to. I'm new to the keeper thing so let her rip and give me some good tips...

Ok I finally got a chest freezer and temperature control. Now do I drop the probe directly into the freezer or put in into a glass of water like I have seen some of the guys on BrewTV do to maintain the temp of the liquid and not the air. Thanks pretty excited to get started ok lagers!!!

I know this and understand the all the gas laws but It's not gonna reabsorbed in 10 mins if it did then forced carbonating would take mins vs days.