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I did an all mosaic IPA in the summer that is fantastic, a good floral citrus flavor with a touch of earthiness if you ask me. Maybe you had stale hops?

154. May have another point or two in there, but I'm not too worried about it. It's a fair amount of Munich and German Pils, so I wouldn't expect it to be super dry.

Started at 1.054, looks like it just finished today (P+4) at 1.014ish which is 73% apparent attenuation which is pretty much in-line with what I would have expected for this beer.

Yeah it's a quick yeast. I'm using it for an Oktoberfest currently and it had kicked off after 4 hours and is currently 2 days in and nearly 50% done at 53 degrees.

40 is fine. Definitely not too high. Fridge temps are no problem. You could even go higher if you want. I don't know what the top end of the range is before it's not considered lagering.

Agreed, let it sit for a bit and then stir it up. So everything is fully suspended and unclumped, but you don't need to stir for 30 mins. Also will get some noticeable foam on top. I assume that's the yeast coming back to life.

This is essentially what I do. After FG is reached, I cold crash to 33, let it sit in primary for about a week to clear most of the yeast and then just keg it. The nice thing there is you can taste the beer as it lagers and decide for yourself when it's ready. Plus it frees up my fermentation...

Nothing crazy about it! The beer may not be drinkable after 1 week but in my experience, many ale yeasts ferment out within 3-5 days. My Brewpi tracks gravity with a Tilt (formerly Brewometer) which I've used all summer and I was even surprised to see that the lagers (1.04 OG) reached FG within...

I get a film like that sometimes from dry hopping and as I transfer it sticks to the side walls of the bucket and looks yellowish/greenish (so I would guess it's suspended hop particulate). Plus if everything smells/tastes normal, that's usually an indicator that everything is a-ok.

Exactly, remove the wires from the thermostat and splice them together. The fridge will run whenever it's plugged in. It's what I did for my mini-fridge fermentation chamber and it works perfectly.

Don't be afraid to move things along faster. The last two lagers I've brewed (one with czech pils yeast and another with 34/70) were at the diacetyl rest stage (about 10pts from expected terminal gravity) after only about 3 days at 55 degrees. The czech pils was perfectly clean and crisp after I...

You don't need to do anything to the water if it's drinkable straight from the tap. When I started brewing I did partial boil extract batches and had to top up 2 gallons (out of 5) and now when I do full boil AG batches I sometimes overboil and have to top up. I've never had an infection and you...

Sounds like a successful day! For the temp controller I just remember that 20C is 68F and ferment my ales there.

I think the oats and the flaked barley are overkill together and just using one of them should be enough for the mouthfeel/body of the beer. Otherwise it looks a lot like a stout I did last year that I loved. Except for the coffee bean addition in the fermenter. I skipped that and thought it...

Thanks! This is my first Oktoberfest brew so I'll revise in the future it depending on how it comes out. I may mix up the hops additions depending on my mood and how they smell when I open them up!

I'm brewing an Oktoberfest this weekend. While it's a bit late to make changes because I already bought the grains, I would like to hear anyone's thoughts or comments about the recipe anyway. What do you think of the hops schedule? Recommendations for mash temps also appreciated...

Totally agreed here. I brew a pumpkin beer every year and don't use more than 1 tsp of pumpkin spice (1/2 cinnamon, 1/4 ginger, 1/8 allspice, 1/8 nutmeg). I wouldn't double what's in that recipe or else it will be very strong. And as for pumpkin additions, it doesn't matter, you can't really...

Nice strong beer!

Indeed! Great setup there! Where in Brooklyn are you? I'm in Park Slope.

Haha thanks. We will see about whether or not it foams when the current batch in my fermenter is ready for the kegs.