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If I understand correctly, this will allow oxygen back in. Just think of the bubbler working in reverse. It will bubble outside air in through your water instead of venting CO₂ out as during fermentation. Yes, I would use the guardian asap. Perhaps if you are already past active fermentation...

Good idea. I may misunderstand the setup you cobbled together, but even though it eliminates pulling StarSan out of the blowoff bottle, and protects your fermenter from a vacuum collapse, you’re still drawing in outside air which could lead to contamination and/or oxidation. Again, maybe I...

I have brewed off and on for over 35 years; most seriously the last half dozen or so. The beginnings were very primitive pre-hopped liquid malt extracts that I could brew up on the kitchen stove and ferment on top of the fridge in a 6 gallon plastic bucket. I remember tons of yeast in the...

Well, raising the temperature as recommended here has had significant results. After only dropping from 1.048 to 1.035 in two weeks, I was definitely puzzled. I gradually raised the temperature a couple/few degrees every day morning and evening and it’s now sitting at 1.015 at 63°. I suppose I...

Got a 10 gallon batch going right now on K97.

N Now I’m going to have a difficult time eating pork bratwurst with my Kölsch. Just not the image I want in my head. ☹️

It is a 5 gallon batch, and I used two packs. You answered my question perfectly; I was wondering if I could use this yeast cake for a 10 gallon batch if this recipe turns out ok. I do have one follow up question. Since I have this batch down in a Inkbird controlled freezer to ferment and...

I am certainly no expert, but as I understand it, it is just a Mexican lager. Corona and Modelo are two examples made by the same brewery in Mexico. This was my first lager, and it was a simple recipe; one that wouldn’t make me cry too much if it didn’t turn out well. On the other hand, if it...

Appreciate this. As a first time lager trial with a lager, I jumped in kinda blind, expecting it to act like my ales, but a bit slower. I will have to be sure to keep this information for my next attempt and see if I can get better results. A couple of questions: 1) Is there a procedure for...

Valid point. In this case, (and I don’t know if it’s really significant), the reading just gradually crept downward roughly a point or two a day and stopped around 1.035. Also, I never noticed any activity in the blowoff to make me think that it had actually worked off more than the Tilt showed...

This just came over the interwebs if you’re still looking: Kegmenter sale

Latest update: I moved the temperature gradually until I reached 57°. While it had only dropped 13 gravity points in the two weeks since I pitched the yeast, it has dropped 7 more points since I started raising the temperature yesterday afternoon. I might get this one to finish out after all...

We hit 86° today; so not too bad. My Kölsch started perking this morning and I hooked up the receiving keg for purging this afternoon. I changed out the 4 hall-gallon frozen jugs this morning and that carried it all day. Fixing to go out and change them for the night.

PM sent

That’s an excellent idea! I am moving the temperature up a bit; reached the mid-50’s this morning. I might even take it on up to 60°. If I don’t get any better results than I have been getting, this sounds like a potential solution. Appreciate it!

Sounds like a good plan for my next lager. The kick in the head is that I have some here that I recently ordered to attempt an American Lager. I just thought I’d be better off with a Mexican yeast for the cervesa. 🤷🏻‍♂️ The cervesa is slowly warming up in the cooler, but no action yet. It...

I appreciate your honesty here. Maybe I should have asked for recommendations here before jumping in; it just didn’t cross my mind. At this point, I have nothing to lose in trying to get this one to limp its way to the finish line. Hopefully, I can get something acceptable out of it.

Good idea! I just bumped the temperature setting up a bit. If that doesn’t have any effect, I’ll definitely do this.

Thanks! I was considering that it might be ok to just start creeping the temps up a bit. I did return and read that MoreBeer recommends 50-56F as you mentioned. I had ordered an extra pack, and just dug it out of the cooler thinking that I must have had some reason to select 49° This...

I’m brewing my first lager, a Mexican cervesa using the Baja Mexican lager yeast, (two packs as recommended). I have never done a lager, mostly due to the fact that I don’t have a dedicated fermentation chamber and I live in the South. However, I had a freezer cleaned out to add a collar and...