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Me too. Less than 12 hours

Is it necessary to rack to a secondary? Couldn't you leave it like most ale brewers typically do? Just wondering... My secondary is lagering. I could rack over to a 6 gallon carboy though

Thank you!

Does the fridge plug directly into this? Or do I need to plug it into the project box? Never don this before so pardon my stupidity. The easier the better, but this price range is right up my ally My father is an electrical engineer so I would assume he could help me fairly easily, but I just...

Fermentation control

As long as they are air tight, they can last for months. Some people have brewed with grains that spent a year in storage without difficulty. You should be okay if they are vacuum sealed for the most part. You can throw them in the freezer I suppose, but I am no expert on that. I would imagine...

One hell of a set up. Maybe in a few years for me. How do you infuse with O2? I guess I'm having trouble picturing this. Just a tube in the bottom blowing O2 up into the wort? I agree, that this is likely the source of infection. The extent of my Aeration is a straight pour into the carboy...

I've NEVER had a problem with this. When you heat your kettle, the kettle itself gets very hot. In fact, one could assume it reaches 200 deg F. It's the temperature, not the boil, that sterilizes your kettle. At least that's what I figure. Even if I'm wrong, I've never had a beer go bad due...

I am looking to get a temp control device such as a Ranco or Johnson Controls device. For Example: http://www.northernbrewer.com/shop/johnson-controls-a419-digital-temp-controller.html I need something I can plug my refrigerator into, versus something that I need to hardwire into the...

That's been my experience, but at the same time, my buddy's beer is the only one I have tried, and he uses candied sugar.

It all depends what you're looking for: color, body, head? For an IPA you aren't too bad for your grains I usually put some Vienna in as well. Carafoam is good for head retention. Aromatic malt is a personal favorite of mine, I can't get enough of the smell of fresh crushed aromatic. But that's...

Sorry, I read this wrong, one week in the primary isi not a big deal. I thought you were saying you wanted a full lager in you primary

Yes, absolutely. Lagers are where a secondary is required. You will have some bad off flavors having it sit in the yeast cake that long.

How'd you get a bear in your primary? Like one of those cats grown in glass jars in china?

I just pitched my first lager on a gallon starter and it looks similar to yours. I'd say it's doing what it's supposed to. Lager yeast is a bottom fermenter so it may look odd

You're not alone, I'm dealing with this same issue too. I don't know how to controll it except maybe some blankets around the cooler to hold the temps in. I've had. Big problem getting my mash out temps with boiling water, one time adding all of my sparge water. I haven't really seemed to...

Right, but if a hydrometer reading is done at 168 deg, and anything over 100 isn't accurate in a temperature correction equation, then how do you do your reading to get 1.010?

Sorry, did no mean to hijack the thread. I've run into this often, and it's usually because my process is not refined enough yet: I have trouble hitting my temps, specifically mash out. I may just switch to batch sparging

Yooper, What about during a fly sparge? To measure when to stop when runnings hit 1.010. Should I have a small bucket of ice water to cool my wort in my sample?

Interesting you say that, I used WLP 833, German Bock Lager Yeast. Heard it worked out well with some previous Helles recipes so thought I'd try it. Looking at the requirements, it would potentially fit right in as a Bock, though slightly light- so a Light Bock? Oh well, so I can't enter it...