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Use 1 smack pack of Wyeast 2206 per gallon of wort and ferment at 45°F. No diacetyl rest required.

Wyeast 2206 I ferment at 7° C for lagers. No D rest needed. Pitch a lot of yeast, harvest, and repitch. It only gets stronger and better every time. Reference: http://www.********************/uncategorized/lager-yeast-there-has-to-be-an-easier-way/

@TheMadKing Let your journey begin here ********************.

I'm all for trying new things, but the info in this article regarding Bavarian hefeweizen is spot on. Prosit! https://www.beeradvocate.com/community/threads/hefe-weissbier-bavarian-style.561388/

@NGD It's legit. Scroll down the page and it's at the bottom. https://www.ssbrewtech.com/pages/the-workshop

@JONNYROTTEN Malt oxidizes just like a cut apple gets brown. Here's a recent short writeup from Ron Smith of Foam Blowers of Indiana (FBI) brew club. Check out the pic of the 3 worts at the bottom. https://www.facebook.com/groups/FoamBlowersofIndiana/permalink/1776569752453894/

Be patient and wait until the SS Brewtech motorized mill comes out. It will definitely be a game changer. Probably pricey, but worth it if you want the best one as you stated.

Here is my take on what you said you would like to be the outcome. I would definitely recommend a southern German style wheat beer as opposed to an American version. The German being much more yeasty and full-bodied. This is very subjective so if you disagree just stop reading. You also...

@dpeters I think you should visit ********************. The entire idea of LODO brewing is making "it" happen through mitigation of O2 in all facets of the brewing process. And yes, this grape flavor you speak of is part of "it"/fresh malt flavor. Prosit!

If you spund your beer to carbonate you will not need the constant supply of CO2.

@ryanj that is exactly what my lid looks like with the gas post to 1.5 TC fitting installed. Now just hook it up to the DIY CO2 harvester you made and you're all set! This is a pic of my harvester. The barbs are just 1/2" x 1/2" that I hot glued to the stock lids after drilling with a stepped...

+1 on what AJ said. If you are using the new BeerSmith3 software there is even a selection to omit chalk from all brewing salt calculations. Also, if you are still able to adjust your recipe you might want to think about going more simple with the grain bill. 10 different grains is quite a...

Ok, details! It has an integrated high torque motor which drives the rollers via a cogged belt. One roller turns at 250 rpm and the other one is actually driven slower. This creates a shearing force to aid in gently crushing grain. The rollers will be made from stainless with some fluting to the...

Mill with integrated motor found at Homebrewcon. Should be a game changer. Revolutionary roller design compared to other homebrew mills. 813587AD-1025-4FAA-BBB1-DE9C12660BFA by tgodsill posted Jun 30, 2018 at 2:37 PM 56E0076F-AB0D-4D26-A0DF-9548B3306B66 by tgodsill posted Jun 30, 2018 at...

Don't forget the SS can fit the same lid as the 7 gallon Chronical. This opens up a plethora of accessories that are plug and play. I have a barb in the pic below, but I also use a 1.5TC to ball lock gas for blowoff. I also noticed the Chapman and Anvil don't have a thermowell option so you...

Cloudy, are you using any sodium metabisulfite (camden) tablets in your water? They, and other water based issues, can cause sulfur. What are you using for brewing water?

Dland, I'm not 100% on this but I believe a dosing rate of 2g dextrose (corn sugar) and 2g bread yeast per gallon of brewing water. This thread details the procedure. http://forum.germanbrewing.net/viewtopic.php?f=50&t=355#p3022