A Pale Ale was today's brew. 91% Maris Otter, 5% Amber Malt, 3% Aromatic Malt, 1% Crystal Light. Bittered with Warrior and using Centennial, Columbus, Amarillo and Simcoe for flavour/aroma. SG 1.054. Fermenting with US-05. Tasted good going into the FV.
I'm quite surprised at the negative sabro vibes. I love it in a single hop pale ale.
Not saying I wouldn't use it again, but I recently brewed with Superdelic and was quite disappointed with the results.
Agree with Nicks90 recommendation. No need to go buying stuff at this point. For me, the key thing to do is the d rest. So, put it somewhere warm for a few days (18-20 C ish).
I would think about a D rest and cold crash before you keg. Are you able to make a closed transfer to keg? I have never felt the need to pressurise the keg before lagering.
My process for lagers is to ferment for a couple of weeks, raise the temperature for d rest and then take off the trub (I do use a keg). I leave it outside for 4-6 weeks to lager.
Why? For convenience. I don't need to faff about to take a sample to measure gravity on a hydrometer as I can see perfectly well how the fermentation is progressing by looking at my phone. For the record - it works just fine for me.
I don't really understand how software is making beer for you. I use BeerSmith routinely but design all my recipes on how I want my beer to taste. BeerSmith can't do that.
I also tend to only use Beersmith on my laptop to create recipes and fiddle with water adjustment etc on brewdayd. I pdf the brewsteps and attach it to my brew day notes that I take on my e-ink notebook. My main wish is that I can import data from iSpindel into BeerSmith
I use BeerSmith. I just tried Brewfather but I didn't like it. I suspect that is more down to 8 years familiarity with BeerSmith rather than any shortcomings in Brewfather.