Recent content by LansingX

I really want the fourth place item!

Wow. Lots of goodies...

Thank you Norcal

Having lived in Germany over 7 years of my life on two different occasions, I can assure you that most of their beer is in the 4.8 to 6.2% range. There are some that exceed that, but those are typically a special occasion beer. As I understand it, the term beer is used to describe an...

I have 7 chickens and they love the grains wet or dry. I spread the spent grains out on a spare storm window screen laid on a couple 2x4's to drain. That seems to prevent the grains from souring and I don't waste time and energy on an oven. 8-10 lbs of spent grain will feed my birds for 3-4...

I had the same issue about two years ago. I ordered two kits from them and both were delivered with an inferior crush. That is when I decided to let go of a few bucks and get a mill. Consistently getting good efficiencies now.

I am in. Lots of goodies in this one!

Update: I apologize to those interested for not initially posting more information. I did use a Wyeast "smack pack" dated Oct 2011. I did not do a stepped starter. I did a one liter starter approximately 72 hours prior to pitching. I think the yeast had consumed most of the sugars in the...

I personally love a good wheat beer without added flavorings or spices. Having lived in southern Germany, wheat beer is all over and I haven't found one I didn't like. Personal favorite is the Dunkel Hefe Weizen. I have made feeble attempts at brewing German style wheat beer with...

I it definitely plausible. I do not think you need any nutrients or additional yeast pitched. You may consider removing some of the existing cake. I pitched onto a yeast cake recently and had my first krausen mess all over the top and sides of my fermenter. Looking back, I should have...

Thought I would share a success story on reviving a 13 month old Wyeast 1056 American Ale. Not sure how or why I ended up with this old packet of yeast, but I was planning an Ale this weekend and figured what the heck, I will try a starter with it and see if it works. It was showing signs of...

I think your recipe is a good starting point for the style you are after. For mash temp, I would aim for 152 or higher as jetmac suggested to get a little body. If you are shooting for a dryer style, then definitely mash in the 148-150 degree range. Back in June I tried my luck with a Czech...

Thank you Keg Connection! I'm in.

I am glad this was posted. I had the same thing happen to me using the S-23 yeast. Smelled just like described and I attributed it to the hops and the long lagering time of 8 weeks being trapped in a carboy at 32 degrees. After sitting in the keg now for about 4 weeks, it is getting better...

I would go with the kettle you found on CL that has the 5mm bottom. That is one of the pots that has the aluminum clad sandwiched between stainless steel. That is good for heat distribution and helps to prevent scorching on the bottom. I would go for that one.