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Looks good, can't wait to hear how it turns out. Only thing I would add is some Irish moss

If you get Beersmith it will convert extract to all grain and vice versa

Here's the text from Beersmith Recipe: Oktoberfest TYPE: All Grain Style: Oktoberfest/Märzen ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 10.8 SRM SRM RANGE: 7.0-14.0 SRM IBU: 20.8 IBUs Tinseth IBU RANGE: 20.0-28.0 IBUs OG: 1.055 SG OG RANGE: 1.050-1.057 SG FG...

My fermentation temp will be approx 68 degrees

Unless you are able to control temps, I would start with ales. I've been ordering extract kits from Northern Brewer and going to my local brew shop for all grain recipes that I've designed. Start with a kit for a style of beer you like, brew it and enjoy the experience!

This is my first attempt at making an all grain Oktoberfest and would appreciate some constructive criticism First off I don't have the equipment to actually lager a beer properly so I am using ale yeast. 5.5 lbs Pale malt 5.5 lbs Munich 13 oz Caramunich 1 oz Tettnang (60 min) .5 oz...

10 lbs 2 row 1 lb wheat 1 lb chocolate malt .5 lbs black malt .5 lbs crystal 90 1 oz chinook (60 mins) .5 oz us goldings (15 mins) .5 oz us goldings (5 mins) White labs British ale yeast 2oz oak chips and 1 pint makers mark added to the secondary Any thoughts?

Here is a simple Bitter recipe that I'm brewing right now 10lbs Mirror Otter .5 lbs Crystal 20 .5 lbs Carapils 1.5 oz East Kent Goldings (60 minutes) .5 oz East Kent Holdings (10 minutes) 1 tbsp Irish Moss (10 minutes) This went over well over the 4th so I'm brewing it again

I had the same problem on the 4th. I cut mine in half and had great results

Age 37, my first one

I'm thinking about dry hopping an ipa in the near future. What is the best wayt to contain the hops so they aren't just loose in the secondary?

After tasting my hydrometer sample I'm happy but it still needs to age a little more, but I think it can do that in the keg

By the way temp had been steady at 68

I have an old ale that is still showing signs of active fermentation after 3 1/2 Weeks. I used Dennys favorite wyeast. This is my 10th batch of beer and have never had one go this long. Is this normal?

I'm actually here in Topeka. I started brewing about 3 years ago but for some reason I haven't brewed anything for almost a year and a half. Decided it was time to get started again.

I'm looking forward to all the great posts and hopefully getting some good advice.