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Made my first beer in about 200 days. Finally getting back into it.

Auber instruments makes a type of controller ur looking for. I have one that powers 2 5500 watt elements and is and is a PID, nice little piece of kit.

You need to do a video. I wanna see someone open ferment for real, one video i saw had it closed in a room in a barrel but i wanna see a homebrewer do it.

I know erdinger uses champagne yeast to bottle ferment. May wanna look into that one.

This is one of the easiest for me. But ive done it a bunch of times. Mash at 152 of 60 mins, ferment and dont let pass 76f. After 2 weeks in the fermenter , bottle and serve. Water profile and grains used are important, regular grains will get you 80% there, german grains will get you most...

I went all in and started with all grain and brewtools, so I dont know any other way lol. Not cheating

I did this also but controlled the rise every day for 3 degrees if i recall, held it for a day at 80 then lowered it to 50 for a week and put it in a keg and let it chill in a keg for 6 months. But no lie, it was hitting its strides at 9 months, i think thats where ill tap it next time.

Grabbed a 55lb bag of vienna from LHBS, i pray they stay open cuz they have great prices and i keep buying bags from them, only place get bulk grains from.

I feel better with a stir plate, not gonna lie. But when you ferment beer, it does the same thing, we dont stir it around. But ill keep using a stir plate lol

Its been a really slow year for me because of work and parts breaking and things just not working. Barely got everything fixed i pray and got a nice space in the backyard dedicated to just brewing the finest beers in the surrounding 30 feet region of the united states.

Day_Trippr, do you use ferm cap on your starter? Cuz you are way high on that starter to not be scared of the krausen pushing that foam off lol. I cant do a 2.5L starter cuz im afraid itll push off , its happened a few times already.

Ive been on a lot of forums and this one is really one of the very few where people really just want to help other people. I told admin ill level up in about a week to show support.

42 psi for 24 hours, then set to serving psi for 24 hours and ready.

My icemaster compressor comes on and doesnt stop! It keep scooling and cooling and cooling. One day i left it on to see and it said it was -57, it wasnt that cold but thats the reading on it. It works sometimes and then it doesnt. Gonna replacemt he main ITC in front and see if that helps

No lie I run my starters till they are all done, when krausen falls and then give it another day to clean up whatever sugars are left. The whole 24 hr rule doesnt always work for certain yeasts like 3068 and wlp 530, those are slow to grow but when they do, very violent lol.

The truth is there wont be any off flavors, but it wont come into its prime at day 7. If you let hefes chill for 2 weeks, they get super smooth, early on they do have a slight yeast bite. Ramp up the temp to finish it off .

Man call ur beer a kolsch "style" and be good with it. Unless you are entering a comp, good beer is good beer. The kolsch style i make is all german EXCEPT the wheat. Wheat adds something i think is missing from the beer.

Yo i need this recipe, this is probably the only new beer ive seen in a while, willing to share this? If not I understand, looks really really good and interesting.

I only oxygenate high gravity beers, every other time i havent noticed a difference.

You can carb a beer in 2 days. Also are you temp controlling it or letting it free run? If its free run itll be done in like 5 days and burst carb at 42psi for 24 hrs then turn down to serving psi for 24 hrs.