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If the rigid container (corny in my example) is low pressurized with CO2, it's the same as a bladder pressurized by capturing fermentation CO2. With the bladder, when it's gone, it's gone vs. a keg that can maintain pressure. I know I'm over complicating this whole thing but I'm retired, have...

I plan on doing a closed CO2 transfer off the yeast cake in the primary directly into a CO2 purged secondary fermenter in the lager fridge (temp contolled using A419 with sensor in fermenter thermowell). Hook up my corny charged with 2 PSI or so and let it sleep for a while before fining, if...

Since I'm past active fermentation, I'll just charge a 3 gallon corny with 1PSI CO2. I have everything else I need on hand. Thanks for your input. I see you are also in Virginia.

If I understand how the NorCal kit works, I think I need more than a quart volume of CO2 at best for a 15 gallon fermenter. If the airlock has stopped bubbling and SG has been constant for a week, would the fermenter even produce a qt. of CO2 when cold crashing starts?

Not to knock that product but it seems like the same concept except using a corny keg instead a bladder. Pressure in the fermenter exceeding the pressure in the keg would push CO2 back into keg. This would be for post-active fermentation cold crash prior to fining and kegging so likely no...

What about cold crashing fermenter with airlock removed and charge a corny with CO2 to 1 PSI attached?. I don't want to rely on fermenter being 100% airtight and losing a tank of CO2.

Any comments or suggestions on this recipe / water profile? Calcium (Ca ppm) 81 Magnesium (Mg ppm) 9 Sodium (Na ppm) 24 Chloride (Cl ppm) 32 Sulfate (SO4 ppm) 16 Mash pH 5.6

A bit off the topic of yeast. Is there a consensus on the water profile for a Scheiders Aventinus weizenbock clone?

The worksheet profile for RO water is shown below. I assume these values will vary based on the efficiency of the RO process. For example, PRIMO RO water is labeled 0g sodium. Calcium. Magnesium. Sodium...

What was your water profile?

If I build a starter from the dregs of bottle(s) of Aventinus, should I use wheat DME?

Thanks! I have a temperature controlled direct fired mash tun with recirculation. I'll probably do a step mash rather than the decoctions.

I can't see the recipe on the link. Could you post it here? Thanks

My grandmother was from Wurttemberg and my grandfather from Schwedelbach.

Could you post your recipe? Thanks

You're looking at the extract recipe %. The last paragraph has the substitutesfor the LME. Doing that, you end up wIth: 5 lbs pilsner 27% 10 lbs dark wheat 55% 2 lbs Munich 11% .5 lb special B 3% .5 lb crystal 40l 3% .25 lb pale chocolate 1% Total grain 18.25 lbs 100%

Any thoughts on this recipe (all grain version) including the yeast used?

I'm using a blend of county and RO water. Do I calculate the amount of potassium meta bisulfate needed based only on the amount of county water in the blend?

Every homebrew quality hydrometer I've seen the paper scale is just rolled up inside. If it's just slighty off zero in distilled water you can VERY GENTLY tap the appropriate end and the paper scale will move. If it's way off , get a hew one.

Anything newer than this out there?