Recent content by fischfam

confusing :drunk: I just got reply from the WYEAST lab stating; "This strain can be used in the traditional way, as a lager yeast at warm fermentation temps. It is also used as a lager strain for lager fermentations. If used in the high 40s, it will work, but the fermentation will...

Thanks, as you can see being a new lager brewer, if I let it be for now and when it slows down I transfer it to a secondary carboy can I lager that in my 48 degree tub? Or just go right to keg/ bottle and refrigerate for a month or so when done? btw, my temp is currently 66/67 on the outside...

If I am using 'WYEAST 2112' California lager yeast of which the ideal fermenting temp according to the mfg's web site is 58-68F and I am fermenting it at room temp now. My issue is that if I leave my fermenter out at room temp (currently fermenting @ 64F) how do I do a rest when it reaches 75%...

I have another question for the experts. If I am using 'WYEAST 2112' California yeast which the ideal temp according to the mfg web site is 58-68F and if I put in back in my tub which is only water but at 48F will that be too low a temp for this yeast. My issue is that if I leave my fermenter...

btw, make a starter, my yeast took 48 hours to kick in.

I just did this clone of 'Anchor Steam Beer' which uses California Lager yeast that is good up to 68F. I am sure that I left something out but give it a try. OG 1.050 IBU 45 SRM 18 1.Steep 14 oz of 80L crystal malt for 20 minutes in 1/2 gallon 150F water. 2.Strain and then sparge with 1/2...

thanks everyone for the help, it just started bubbling after 48 hours and the temp is a steady 64 sitting on my floor inside my house which is on a slab. So unless I see it getting over 68 which the mfg says is ideal for this Cali Lager yeast. If it gets even close to that I will put it in the...

thanks, actually since I am using WYEAST 2112 California Lager yeast which the mfg say the temp range is 58-68 degrees F, so I might leave it at room temp for a while since my house is near 68.

the entire pouch of WYEAST 2112. 4 1/4 ounces or 128 grams.

I am fermenting an American Lager yeast WYEAST 2112 and my swamp cooler with the fermenter in it. The temp now is at 49F and the website states the min temp is 58F is this an issue for me? BTW it hasn't started bubbling yet. which is not an issue yet since is has only been 12 hours. edit; my...

My chocolate stout has little white slivers in it. They sort of look like white rice but much smaller. I think they disappear if shaken around but I still would like to know what it is and what I did wrong. I would imagine that it has something to do with the lactose powder.

thanks, I will let it age for a bit more and report back. BTW, this is the second batch I made with this recipe although the first one was primed with priming sugar and it carbonated just fine. BTW, I used one package of 'WYEAST TRAPPIST YEAST 3787' direct pitch activator , how much should I...

I recently made a batch of a La Trappe Quadruple clone and used a vial of Trappist Ale high gravity yeast. I transferred to the secondary and basically the fermentation didn't stop (it slowed down but stopped) so I siphoned it off the yeast cake and put it in another per fermenter (3rd?)...

It's a very easy recipe to make and you should have great luck with it. I use this as my standard house ale and actually just brewed a 3 gallon batch with the addition of dried sweet orange peel and ground coriander at last five minutes of the boil.

Silly question but I haven't had time to read all 72 pages here so,. If chill haze is something you want in this brew, I guess that there is no need to break out my wort chiller for this batch?