Hi all, Making a schwarzbier with S-23 for a local competition. After a 72-hour lag time, fermentation took off after I warmed the wort up a little by leaving it in my warm garage. It was initially around 42F and after warming up it was about 50 degrees, which is low but near the recommended...

I have an all grain IPA in primary fermenter now Day 6. Fermentation slowed yesterday. I dry hopped this morning. Planning on dry hopping for 3 days. At that point would you A. Transfer to secondary fermenter for 10 days then Keg OR B. Transfer to Keg for 10 days then chill?

My fourth ever brew using BIAB now in the new to me fermentation chamber American Honey Wheat

I have a spare True TUC-27F Undercounter Freezer that I am wanting to turn into a fermentation chamber. With that being said I am new to homebrewing, is it even possible? If possible what should I use to regulate and monitor the temperature...