That yeast never finishes low for me under pressure. With ales I leave the spund wide open until I get about 10 points left then close it. Or I cover with foil for the first day.

So yes you should already be hotter. After a day or two at most with that yeast need to let it rise to room temp

You need to ferment at a higher temperature once you get part of the way through. Higher pressure needs higher temp. If you ferment at the normal temperature once under pressure you can have issues.

Next up will be a Marzen in a week or so then a Festbier sometime in August.

@Craigerrr went to Guitar Center in Lexington today.

Dunkel

I got that portable “fire pit” a few years ago. It’s mesh so I get good airflow. Got tired of cleaning the other one. Plus this is light and moveable

Grilled pork ribs and broccoli tonight. Got a fire going as well. S’mores for Sophie soon. And probably me :)

Good to see you post Ben. I have been wanting to try something like this.

Kicked the Helles. I’m up late watching the final Black Sabbath Show. I lose the live stream tomorrow so I wanted to give it a second watch.

First pour of my Dunkel brewed June 1. This turned out super well. Rich bread, clean finish. Leans malty as expected but balanced overall. Not a hint of roast just richness. Yes it’s foamy, spunding is a science but I’m a history teacher :)

My laundry room floor vent. Fermenting a Helles.

Recipe saved!

Helles in the fermenter

Beer in the fermenter. Ground water was HOT so probably be a bit before I’ll pitch yeast.

Today would have been my first day using the floated 2.0. But the tube broke. So I went back to my other variety. I will revisit that.

Helles and a Brat got a big gulp before the picture:-)

Boiling now.

I haven’t had that issue in a keg fermenting or serving. I do cut it to length so maybe that has helped me??