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I actually prefer to leave my beers in primary for 2-3 days after fermentation is done. Yeast clean up some nasty tasting bi products of fermentation after all the sugar is gone. I take several months for yeast lysis to occur and create off flavors.

+1 airlock doesnt mean anything have to use a hydrometer

Witbier and kolsh

I brew both just did my first all grain a little bit ago. Probably going to do mostly AG now that I have all my equipment. Got my brother set up with a basic kit and we brewed a couple extract kits last week.

I am looking to control my fermentation temperatures and think I will buy a chest freezer or mini fridge with a johnson (or other) controller. Wondering what people are using? I dont want to modify it. What is best?

I know it is a clean style. He wants some fruity notes

Hello from Herriman (south west corner SL valley) Just brewed two batches with my bro in Logan saturday.

I use a half tsp lat 10 mins in the boil.

There is a post by Revy somewhere that adked the same question. Hillarious... most beers people think they have ruined turn out to be their best beers.

+1

Dont know that kolsh will give a fruity character though.... I think kolsh is a pretty clean fermenting yeast. May be wrong though. If you want fruity esters i would go with a bavarian hefe style yeast (bananas and cloves)

50/50 rye/2row. 5-6 lbs a piece should do ya. Kolsh yeast is a good idea

Willamette 1 oz @ 60 And .3 oz at flame out wit .3 centennial

Pro less money per batch (once you have equipment) Con more time

Make sure to check three consecutive days of SG and make sure it doesnt change. If it doesnt its done. Dont go by air lock bubbles or what the kit instructions say. There are a lot of varriables to fermentation ( temp, healty of yeast, ect...) After it is done fermenting it is a smart idea to...

Also skipped the epsom and went with yoopers recommendation on water treatement.

Had to substitute .33 lbs of flaked corn for flaked rice lhbs only had .5 lb of flaked corn. Final numbers are in: a couple degrees high on my strike (151 as opposed to 149) but it came down and stayed at 149 for 60 mins est pre boil gravity 1.035 actual 1.027. OG est. 1.050 actual 1.044...

I read through that. Just needed to clear up some confusion. Mash went off without a hitch hit my temps. Pre boil gravity just a titch low at 1.027. 1.035 was the target. May make it up with additional table sugar depending on where i am at after adding 8 oz. Thanks

All systems go so I am going to go with the average. Thanks every one for your help

Yooper btw you are great. I dont know if you are assigned to follow me around but you always answer my questions. Thanks