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I brewed two lagers last month, a German Pils and a Marzen. Both are in my keg fridge set at 48 degrees. The German Pils is a simple recipe; 8# German Pils, hersbrucker hops on White Labs 830 yeast. The Marzen is a little more complex with Vienna, Munich, carared, Hallertau on Wyeast Marzen...

Hi Folks. I searched for help, and I found others with the same problem, but not any solutions. I have a stuck lemonade. It was a recipe found here, OG was 1.100. I used natural lemon juice, no preservatives. I used Star champagne yeast with some yeast nutrient and I made a yeast starter...

The power went down earlier than I expected. I have a well and pump, so no power means no water means no brewing. But no problem. Necessity is the mother of invention. With some ropes and buckets I rigged up a piece of clean plastic sheeting and gathered about 20 gallons of rain water from...

I'm running big 3 tower BevAir kegerater that I bought on the cheap and refurbished. I have a 20# CO2 tank attached to it with a dual gauge regulator with just one check valve just ahead of the regulator. In a brain fart moment while shuffling some kegs around I ended up backwashing a fairly...

I store most of my kegs in a big kegerator in my garage. Sometimes I want to bring a keg to a friend's house or to a tailgate. It frustrates me that my beer is perfectly clear in the kegerator, but when i move the keg it disturbs the sediment on the bottom of the keg, and my perfectly clear...

I brewed a batch last night and had some problems that I should have avoided but didn't. I use a cooler as a mashtun. I added my strike water 10 degrees hotter than beersmith calculated and let it drop down to the desired dough in temp as I always do. This method that I learned here on HBT...

Can I get some thoughts on this Oatmeal Chocolate Stout Recipe? 10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 % 1.00 lb Oats, Flaked (1.0 SRM) Grain 8.00 % 0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.00 % 0.50 lb Cara-Pils/Dextrine (20.0 SRM) Grain 4.00 % 0.50 lb Chocolate...

I have hard lemonade problem. I made a starter with 1/2 pound of table sugar, a bit of lemon juice and a quart of water two weeks ago. I pitched two packets of Red Star Champagne yeast, and I had good activity with a few hours. Over the next few days I added a bit more lemon juice, and when...

Anybody wanna take a stab at a hop schedule for a 5 gallon batch?? Alan

I don't post all that much here, but I love the site and get great info all the time. I thought some of you might commiserate with my story. I have three 7 gallon carboys that I use for primary. All three were full, and but I wanted to brew last Thursday. So I brewed up an AG Wit with wheat...

I am brewing a marzen this weekend. Some of the lager recipies I see call for step mashing, others don't. Does step mashing only improve efficiency? Or does it change the profile of the beer when compared to a single temp mash? Alan

I was planning to brew my marzen this weekend, but I have just discovered that I have no German hops suitable in my stash. Usually I use Hallertau or Tetts or Spalter. I have none of those :( . Closest I have is Willemette. Would you substitute? Or order the German hops and brew next weekend...

How does honey malt differ from a similar lovibond crystal malt?? Does honey malt add more unfermentable sugars than the cyrstal? Thanks Alan

I have three kegs on tap in my kegerator. All three are a bit over carbed. I have read the threads about balancing my system, and I am working on that for the future. I think that might be the source of my problems. But I have 100 people coming over this weekend. If I just back off serving...

I have about 5 pounds of processed fresh pumpkin ready for a Pumpkin Ale. To prepare I chunked the pumpkins, roasted it at 400F for about an hour until soft and caremelized, then removed skinand ran it through a food mill. In essence this is just what you get when you open a can of processed...

I have a batch of Yooper's hard lemonade in a fermenter now for 12 days. I am using Red Star Champagne yeast. I made a starter with sugar, water, and a little bit of lemon juice. Over three days I added another 1/4 cup of lemon juice to the starter. By the 4th day I had pretty good activity...

I wrote a week or two back about problems I was having with non-clearing/sour tasting batches. I could NOT find the source. I assumed it was yeast temps and lack of attention to detail with yeast washing. After some careful investigative work I have determined that the source of my problems...

After 50+ batches with no problems I have had three bad batches back to back to back. They all had that awful sour taste, and two just never cleared up. Two I have arleady dumped. The third, an Alt I am holding out some hope on.... I believe I have traced the problem back to over extended...

How cold can I realistically keep a frermenter in a cooler with water and ice bottles when the ambient temps are in the low to mid 70's? Can I keep a lager at 50F for 2.5 weeks??? Or am I going to drivemyself crazy with swapping ice bottles??? Alan

How does yeast muliply, and when does it stop multiplying? If I underpitched wouldn't it just continue to multiply until there was no more food (sugar) to eat? If I am washing yeast and not getting ALL the trub out, how can I get a reasonable measurement of how much yeast I have in my mason...