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Well I remember, you said your OG Plato was 16, so if you're going by this "rule" of lagering 12 days per 2 degrees Plato would mean 12 x 8 = 96 days so say 3 months. Which is quite a long time to lager now a days. Not saying its not worth it, but that's plenty long, my minimum length for...

Cool, i might do an Alex version of Oktoberfest sometime during winter. And no problem. I wanna see everyone's recipes too!

Whoa whoa whoa. Alright. So by looking at your fermentation schedule this was a lager? Correct? I hope so. I see a few mistakes that lead up to this happening, first why so much sanitizer? A few gallons? I work at a 15bbl brewery and even we only use 4 gallons of sanitizer in our blow off...

Hey everyone, it's that time of year. August is finishing up and September is starting so were starting to see fall beers, who's got a o'fest lagering getting ready to drink at the end of the month??? I've had mine lagering for 2 months, finally kegged it to start slowly carbonating it for my...

That's weird. The guy who sold it to you doesn't sound like he knows what he's talking about. Naturally carbonating a beer is done at room temperature, looks at Sierra Nevada, one of the largest most respectable craft brewers out there, they bottle condition their pale ale, and you don't see all...

I would say yeah. What kind of yeast is it (number- wyeast or Wlabs)? When did u harvest and what temp has it been at? Doing a starter would be a good idea. And cleaning the yeast... Dumping that top layer of beer out and putting preboiled water in (like 2 times) and then add a little bit of...

10 amber ale 10 blonde ale 12.5 white ipa 1 11 IPA 12.5 Belgian wit 12.5 white ipa 2 12.5 bohemian pilsner 5 extract hybrid pilsner 12.5 Oktoberfest1 12.5 APA 12.5 robust porter (coconut and bourbon) 5 cream ale 12.5 Munich helles 11 IPA 12.5 Oktoberfest 2 24,821

Hey man. So basically a yeast starter is like what was already said- a way to build yeast n culture it- with that said - it's not the only reason to make a starter.. The idea is to make a starter with a little bit of wort- either taken off a previous batch of beer or made in about 20 minutes on...

I made a really good robust porter a month ago and it turned out really nice.. But a good porter I'd say look into using marris otter as your base- otherwise pale 2 row will work. Throw some Munich, chocolate and pale chocolate malt and I actually think a small small addition of roasted barley...