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What are folks' experience with the fermentation schedule for this beer? Looking at my brew schedule, I may not be able to get it off the yeast cake for 6 weeks. I can rearrange some of my brews and do it in 3 but that will put me behind on some other stuff. Also - when does this drink best...

So I brewed 5 gal of 1.046 Wit and pitched a single vial at 64 F (Sunday eve). Set ferm chamber to 66. Few bubbles, on surface, not much of anything tho, so I set to 68 @ 36 hours. Bit more krausen but what the hell, lets keep ramping, raised to 70 @ 72 hours. Went to kick it up to 72 @ 108...

Hey did you ever figure out a fermentation schedule? Today I brewed a Witbier and pitched a full vial of TYB Northeastern Abbey and am kind of just winging it on temps/times. I haven't found a lot of useful information out there. If you ended up brewing that Wit, what was your experience...

So I made this recipe again because it was such a huge hit, but..... at the end of the brew I realized I had grabbed Crystal 10 instead of Munich 10 at the LHBS earlier in the week. Anyone know how this will impact it? I don't understand malts well enough to know what final flavors will taste...

I brewed this yesterday w/ WL029 as well. I'm curious how yours is doing. Looks like you left it for 3 weeks instead of 9 days to transfer, did that get rid of the sulfur? Did you leave it at 62* the whole time? And how's it tasting? Was it ready to go right after kegging or did you have to...

WOO! Thanks to u/Libeerty for calming my jets counseling me thru my time of weakness. After 10 days I hit a FG of 1009 so I came in a little low. The beer tastes uhmaaazing. I drank all of my gravity sample. quickly. I am currently cold crashing to ~ 33-34* for a day and then I'll dry...

Hm. Anything I could add to it at this point to sweeten it? Like 0.25 or 0.5 lbs DME boiled and cooled? Or is that just crazy talk haha

I ended up mashing for 1 hr at 148 and then 1 hr at 154. And like like the newb that I am didn't do an iodine tincture test or take a gravity reading. I mashed at the higher temp because I assumed only mashing at 148 would give me a dryer less sweet beer which is not what I wanted. Does that...

I'm hoping some of you more expert brewers can help this 1st timer. I tried to stick as close to recipe as possible but ran into a few snags and am curious how this will impact the final product. *** Original recipe from Lodovico: Recipe Type: All Grain Yeast: US-05 Yeast Starter...

I'm hoping some of you more expert brewers can help this 1st timer. I tried to stick as close to recipe as possible but ran into a few snags and am curious how this will impact the final product. Mashed in 5.3 gals on 17.6 #s of grain @ 169*. Grain was 65* and cooler w/ false bottom @ 60*...

Ok Aggies & hopefully Kerber as well - I just acquired a 25# CO2 tank for my nearly identical-yet-still-in-shambles 50's GE Fridge. I can fit 2 five gallon corny kegs in the fridge with the tank OR 3 five gallon corny kegs AND 1 two gallon keg if I pipe in the CO2. My question is.. where...

Thanks Mason, that's helpful info. I'll certainly let you know how it goes as I dive into this stuff!

I'm going to make my 1st AG brew soon to celebrate some friends having their 1st child and I had some questions about the recipe/final product (and please redirect me if need be). I went to an AG class at my LHBS and I asked about wanting a thicker, perhaps even maltier beer along with great...

Aggie, you are a true stud. I've been watching your build along with Kerber's and am just blown away. You've taken this thing so much further than I thought possible. I am restoring a nearly identical model that has a TON of rust. It's a slow going process. While I'm waiting to connect...