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Yeah just play around with it, as long as it's not running way too hot you'll be fine

roughly 40 IBUs instead of 20, and it's a noble hop too...I really don't think it will be bad, not traditional for the style, but you might be pleasantly surprised that you created something new that you like....sorta like a hybrid between a Hefe and hoppy Belgian Strong Ale maybe?

I wouldn't put the probe in your beer, the risk of contanimation isn't worth it. Instead fill a 2 lt bottle with water, get it propped up in the center of the keezer so the probe is more or less dead center and you should get a pretty accurate reading of the internal temp of the keezer. Be aware...

When you're starting out this is not unusual, it's part of the learning process but invariably you **** something up along the way and things get a little off. Could be your volume measurements were off, so it actually SHOULD be 1010, could be your mash temp, weak or underpitched yeast...

My capacity is 20 gallons (4x5gal) so I try to keep at least half that flowing at any given time

Fortunately their entry is all online so you can just pick the category from the drop down, and that X5 designation was available so that's cool!

Nope, not at all. In fact I agreed with you on that point. What I take exception to is this notion that you have to let the yeast 'clean up' after fermentation, you don't, that's a persistent myth. instead of perpetuating that myth, just tell the beginner the truth, like this for example: "When...

Of course. There are too distinct camps. The first is rooted in science and uses the scientific method to evaluate different techniques and processes, the second are the fuddy duddys who just keep parotting the same misinformation they've been taught over and over. I prefer to be drinking my...

Definitely worth a shot

I don't think that could be the cause...when a CO2 tank is refilled, all the air is forced out and replaced with CO2. I suppose a rusty valve or regulator could be responsible but I've never experienced anything like that. Definitely don't dump it, if there's one thing I've learned it's that the...

Don't get discouraged, you'll probably screw up 3 or 4 more times before you get it down, just stick with it. Practice makes perfect. When i started out i would brew multiple 1-gallon batches each week and carefully record everything in a notebook so i could identify my errors as well as what...

Wait, so it will boil off the taste and smell yet the acidity will remain? Interesting...I often do the opposite when I cook with wine, a boil will boil off the alcohol yet leaves the flavor behind :D

You must hate the super hazy ones then :) I personally don't care what it looks like if it tastes delicious but I will concede that there is something quite satisfying when you brew a lager and get it to drop crystal clear and sparkling

keep it simple, something like this (5 gal recipe): 11lbs 2-row 2lbs Munich Light 1lbs Carapils 1/2 oz Simcoe @ 60 1/2 oz Simcoe @ 15 1 oz Citra @ 5 (or at flameout)...bump this up if you want more aroma/citrus Use US-05 or US-04 EDIT: you can definitely bump up the hops a bit, or add that...

:bravo:

I've had no trouble with mine. What I did was seal a pvc pipe with water in it and drill a small hole in it just big enough for the probe, glued it in place and I can arrange it so it's in the exact center of chamber. I have secondary thermometers including a quick read laser one that I've used...

Anyone is free to spout whatever nonsense they want, but it's not going to make it any more true, sorry. I've had it take 3 weeks too, but that was a fussy Saison yeast that just worked away very slowly. I pitched the recommended amount but I'm willing to bet if I pitched an extra pack it would...

Yep, the Keep It Simple Stupid applies to almost everything in life. A lot of great beers are actually quite simple recipes at their core. It's the same with cooking, you don't usually need 20 ingredients to make something delicious, you need 4 or 5 things in the right proportions that...

Sure, this for example: The yeast doesn't need to 'clean up' anything, it's done fermenting... unless you got really sloppy with your temps and detect diacetyl then maybe a couple days extra might benefit you. And personally I don't know anyone who waits 3 weeks for US05, 2 weeks max is all...

Absolutely true but that doesn't mean you can't (or shouldn't) experiment, that's half the fun! If you have a recipe you like try tweaking one thing about it next time you brew and see if you like the change. Or if you find a recipe that has something in it you know you don't like then replace...