Recent content by ScottMathsonPro

Alright well fermentation went well, and long! It is now all bottled (with tons of help from my girlfriend) and sitting in the fridge. Wish it was ready, ugh the wait is killing me! Hah. When taste testing it straight from the fermenter it tasted like pure alcohol though, pretty wild! And a bit...

Hah I hear ya man and I appreciate your input, well here goes nothing. I'm going for the d rest. Even if it is not completely necessary I believe it will help with an off favors I may have incurred by pitching the lager yeast warm.

Interesting and this definitely sounds like a problem I may run into, as I did pitch it on the warm side, then cooled temps. I appreciate your input and expertise.

Alright so I did find info on my recipe and OG should be anywhere between 1.072-1.076 FG anywhere between 1.016-1.020 I'll try to figure out the 75% point and take a reading.

Here's where I'm stuck: I didn't take on Og.....very stupidly may I add. So yeah....

I have a Maibock Lager in the fermenter right now. Yeast (Safale W 34/70) was pitched on the warmer side on May 24th. Fermentation and blow off action took off well within the first 24 hours. I got the temps down and as of today, the 28th, it is sitting at 54 degrees Fahrenheit. This is my first...

Just thought I would update everyone that the bitterness indeed did dissipate and I want to apologize for being so amateur in my approach to asking such a silly question. It's been two and a half weeks now and it is tasting mighty fine with decent carbonation and some foam.

The ice bath that I have setup is already taking action! Thanks again. Already down to 58 degrees F.

I just hope I didn't completely f&&k up the brew, as it's been sitting in 65+ temps the past 24 hours. Fermentation is happening rapidly though and I'm cooling down temps now.

I should have thought of this, it's seems so simple and logical, yet I'm sure it does great! Thanks man I appreciate the advice.

As far as temperature control goes, what are some good recommendations or ways you do it? I would appreciate hearing any!! Thanks. I am still fairly new to this, but am enjoying every minute. I could lager this at a relatives garage, pick up a fridge or something, too bad I just recently sold my...

Man! I really should have thought this through more as far as lagering and temp control, I really don't have any options to make things hotter or colder in this tiny one bedroom apartment. The outside weather usually determines my inside weather...damn. Lagering is going to take a LONG time and...

I usually ferment in a 60-75 degree Fahrenheit environment. Alright, thanks!

There is a strong smell bubbling out of blow off tube, it bites on the nose when you get close. I can't quite place the smell, but am slightly worried. The smell resembles the Maibock favors and notes obviously, but is very harsh like pure alcohol or maybe even sulfur!? I probably just need to...

fermentation process took off like a rocket and is well under way today in 24 hours. Here is overall recipe: 1/2 lb two row roasted and cracked into 30 min steep (150 degrees F) 10 lbs of golden light malt 1 oz. of Mt Hoods for boiling Another 1/2 oz. of Mt Hood after 30 minute boil Finally 1...