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I would think that'd do it. Are you able to draw samples from your FV for taste/gravity tests?

From my experience, the last 8% of fermentation occurs at a much slower rate than the first 92%. The original fermentation/rest schedule from my original post could still work for your batch, but it never hurts to listen to your wort for proper guidance.

Thank you!

Thanks! You used to be able to get them via Midwest Supplies or Northern Brewer, but it looks like they don't sell those anymore. If you search for "fermentor heating pads" or something similar, you might find something that works.

3705 +12 German Pils 3717

2885.75 +12 Pale Ale 2897.75

Looks good!

I got those from usplastic.com

That was my original method when I first posted this recipe. It works great, but I've since moved on to Low Oxygen brewing methods for lagers like these. If you're sticking with the original recipe, then the 2 weeks at @ 62-66F includes putting the keg on CO2 for carbonating. I used to pull the...

That's completely normal. I just let it go about 2 weeks from first sign of yeast activity. If you give it another week or more at 60F, you'll clean that lager up nicely. I wouldn't concern yourself with gravity too much; just don't increase the temperature too early. My rule of thumb that has...

2257.5 +12 German Pils 2269.5

Sorry for my late reply. Looks like things worked out for you. I give lagers 3-4 days to show signs of active fermentation before thinking about backup. I pitch at around 50F, so it can take a while.

1981.5 +12 Oatmeal Blonde 1993.5

Glad to help! Looking forward to your results. I am working on getting the images back up from the recipe via a different host.

Prop the yeast at room temp, even for lager strains. The sole goal of a starter is to multiply cells, not to control fermentation flavors. It does help to pitch the yeast as close to wort temperature as possible to avoid shock, so I'd recommend chilling the starter prior to pitching in your...

1160.5 +12 Oatmeal Espresso Stout 1172.5

A pound of melanoidin? That's quite a bit! I don't use any melanoidin for German Pils anymore, but it can fit for a Czech Pils. Speaking of, you used Czech Pils yeast for this, so what you'll have is an imperial Czech Pils of sorts. Regardless, let us know what you think when it's finished! Did...

967.5 +12 Pale Ale 979.5

Those are just straight through bulkhead fittings with a 1/2" barb on either end of the coupler. I got those and similar fittings from bargainfittings.com.

I built a separate 2-PID controller that switches the heating pads. The PIDs are set to on/off mode with a 1F hysteresis.