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I've been all-grain brewing in my kitchen for about 10 years. I have a 20 gallon converted Igloo cooler mash-tun that serves me well. I've never vorlauf-ed before, but it seems like something I should be doing to improve upon my brewing process. I have no interest at this point in purchasing any...

Trying to make it MORE perfect.

Likewise. I didn't know what 26C was in F and didn't bother to check it out, but 79F seems too hot to pitch yeast into, in my opinion.

Chances are it's fermenting just fine. I've had a few batches I've been worried about that don't seem to be fermenting but have turned out just fine. If you're fermenting in a plastic bucket what @bailey mountain brewer said is most likely happening, air is escaping. Not a huge problem, in my...

Those are just other "common" bottling problems that I seem to have avoided over the years, unrelated to oxidization.

That sounds really weird to me only because I've never had one of my brews taste "oxidized": never had a skunky or cardboard tasting beer before, never had flat beers or exploding bottles from bottle conditioning. Have I just been getting lucky for 13 years?

What about the batch size makes autolysis less likely to happen? Isn't autolysis just the final step in the life cycle of the yeast cell that produces those off flavors/aromas? Edit: Or do you mean that autolysis if going to happen, but the quantities of yeast used in homebrew-sized batches...

So you're saying that the benefits of less oxygen exposure outweigh the benefits of a secondary fermentation (the conditioning, fining, etc.)? What about off flavors produced from autolysis from letting the fermented beer sit on the yeast cake in the primary for an extended period of time? Or...

I love bottling for the same reasons. I put on a record, sanitize, bottle, cap, label, box, and have a couple beers. I don't mind the hours it takes. I also like to take the last bit out of the bottling bucket to try. It gets me excited to try the cold and carbonated version. The yeast sediment...

You are 110% correct on that. I don't know about all of that. I was looking for an option A or option B kind of answer, not an option C kind of answer that isn't feasible to me at this point and involves me buying more equipment.

Sure. I get it. If I close transfer I'm sure the overall quality of my beers would improve. Maybe the improvement will be noticeable in the beer's taste, clarity, aroma, overall profile, etc. and maybe it won't be. Do I have the equipment needed to close transfer? No. Am I going to go run out...

PRIMARY fermentation is complete. I always do a 2-stage fermentation. Primary ferment until fermentation slows and I'm within a couple points of my FG, open transfer to carboy, finish up fermentation in the carboy, then bottle or keg. Never had an issue with oxidized beer, contamination...

Fermentation isn't 100% complete yet. So, I should rack it first then do the diacetyl rest like I've been doing? Re-agitate the beer, introduce a little more oxygen to keep the yeast working some more, etc. Maybe I'll chalk this up to another instance of "don't try to fix it if it ain't broke"...

Will do. I've done a couple lager beers before, but I've always racked it THEN did the diacetyl rest in the secondary fermenter. I've never had a diacetyl issue with any of them, but I reeeeeeaaaaaly like my Oktoberfest and thinking more about it I thought that doing the diacetyl rest in the...

Primary fermentation is complete on my Oktoberfest. Going to diacetyl rest for 3 days before I lager it. Should I do the diacetyl rest for 3 days in the primary fermenter, then rack it, and lager it? Or, should I rack it to the carboy, diacetyl rest for 3 days in the secondary fermenter, and...

So I carbonate as usual with with CO2 to the desired level, disconnect the CO2, connect the NCO2, and serve?

Hey all. I brewed an Irish stout that I am very excited about and I decided to keg it (first time kegging) and to nitro it (also first time nitrogenating). I have all the equipment, the tank, the regulator, the hoses, the diffusion stone, etc and I'm 90% sure that I know how to hook it all up to...

Yes. That's my process. 1. Add grains to mash tun 2. Add 1.25qt/lb of water (between 156f-170f) to bring the whole thing up to mashing temps (for the belglian tripel coming up soon it'll be around 156f so it'll mash at 147f-148f) 3. Mash for 45-75 minutes depending on the brew 4. Add enough...