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really nice...definitely a swmbo approved design!

Great to hear, and while it may not have been just the O2,'I'll bet it is definitely a positive to the overall equation. Good luck and I'll be curious to hear how your attenuation goes.

Thanks....so after the d-rest, a week or two on longer in primary sounds like the consensus, then cold crash, then keg and lager. Sounds like a plan!

Yep, that's what I'm heading for....hopefully it all works out. Secondary or just go straight to keg?

Latest update....came home on Friday to find the GFCI breaker tripped in the garage and the ferm chamber was dark. Reset breaker and checked temps. Ambient inside had only reached 56, so I'm guessing no real damage done. Still a slow bubble going as of tonight, but wondering if the ferment is...

But do try boosting your oxygen an extra minute...can't really hurt.

Thanks for the tips, a lager is a little more complicated than the ales I've brewed so far and I appreciate the advice. I'm looking forward to how this Bock turns out....perhaps a Pilsner is next...

thanks...it's down around 50 ambient, but now the wait for the lager schedule!

Since I switched to O2, my fermentations generally start in 4 - 10 hours, and I've been getting super attenuation. I have a .5 micron stone and according to my research, the smaller bubbles oxygenate the wort faster and more thoroughly than with the 2 micron. I'm sure the 2 micron works...

I brewed a variation of SpanishCastleAle's Traditional Bock, staying pretty close to the recipe. It all went pretty well with my new wilser bag, hit my gravity spot on, mash efficiency at 74%, although my brewhouse efficiency is still low due to too much trub loss in the kettle (probably need...

Thanks for the link. Interesting, given that I've made the switch to pure oxygen, I think that will help the entire equation.

I'm very impressed with the tower. It looks awesome!

This is kind of what I was thinking/hoping...the LHBS guy gave me two packets when I told him I wasn't sure I'd have time to make a starter. It is 25 miles to the LHBS, so we will see if I have time. If not, I'm going in with what I've got!

thanks for the replies....so far, a combo strategy is underway. I'm chilling the starters, at least down to pitching temps. and I'm going to try and make a run for the LHBS this afternoon. That way, I can pitch my decanted starters, and throw in another smack pack for good measure late...

I am brewing my first lager today, a slightly modified Traditional Bock recipe posted here https://www.homebrewtalk.com/f61/traditional-bock-131304/ Using two smack packs of Wyeast 2206 Bavarian Lager and I made two 1.5 liter starters (one for each pack) on Friday night. The starters are...

I'm brewing it today as my first lager....had a request for a bock, fermentation chamber is ready to go!

I hit 1.078 on this batch, target 1.082, so not too bad. I had better success with my first batch in the 1.055 range. And both of those first two batches had some serious attenuation. I've ended up at 1.09 and 1.12 respectively. I'm actually hoping for less on this third batch to end...

still trying to get all the efficiency numbers down and understood...definitely would have liked to raise the OG. Murphy...what gravities did you hit? I too brewed yesterday and came up short on my gravity readings. I'm still trying to get my equipment profiles set properly so I can predict...

I just put my IPA to secondary for dry hopping. I was pretty careful in the transfer, so I'll skip the gelatin on this IPA, but the DIPA I brewed yesterday will get a similar treatment as you describe above. I really hadn't thought about dry hopping in the keg, but that's absolutely the way to...

yep, I've been playing with your calculator this morning. nice job on it by the way. I think I'm starting to see where I'm getting things confused: I'm taking measurements based on the markings on the kettle, hence I always need to adjust for temperature to get back to a baseline value. I...