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I'm in Boise. How did the centennial do?

I'm in Boise. Any recommendations on what grows best here?

Let us know how this turns out. I imagine a week of active fermenting to get a 1.02 makes beer. My biggest concern is dumping the ice in the wort. The chiller can't just sit in the boil pot, you have to gently stir the wort with the chiller to distribute the temps. Basically the only wort...

Coachzbell, how did it turn out? Anyone else have any comments/reviews on this? I'm thinking of making this one soon. Thanks for the recipe.

That's a nice looking cider. Any idea what your OG was for this? I'm wondering two things here: 1) I bottle condition, will that produce enough carbonation compared to kegging? I enjoy a well carbed cider. 2) I usually ferment the 2124 at 52 degrees. Isn't 60 and above considered "common...

Seems odd,, all pilsner malt and saaz (going for something like Stella). Into the fermenter it looked like light pilsner with flakes of trub everywhere. 12 hrs later, fermentation looks quite slow and the wort is now dark? Is that normal for a pilsner? What happened ?

Sorry, meant to put this under "all grain". Thanks in advance for any input!

Seems odd. Brewed with pilsner malt and saaz ( shooting for something like Stella ). Into the fermenter it looked clear like pilsner with flakes of trub floating everywhere. 12 hrs later fermentation is very slow and the wort has turned dark. Is that normal for a pilsner??

First off, thanks for all the great insight everyone. I'm brewing this saturday and would love to clone Stella,,, So what hops do I use!? It looks like everything has been used here and I am not a hop expert, so can I get some feedback/recommendations? Cheers!

For my first all grain lager, I made a bavarian bock. Using John Palmers "country bock" recipe. Was in primary for two weeks at 50. Then racked and lagered one month at 36 degrees, then dropped it to 30 degrees for a week now, in hopes to eliminate any chance of chill haze and help clarify...

Did you mean to say "boiling" instead of "sparging"? OG has to be measured after the boil, not before. Thank you for pointing out the obvious ... But for some reason, as this was my first all grain, I must have been so excited to take a measurement asap. Seriously, thanks for the comment, I...

Thanks guys. I just measured FG at 1.019. That is just inside my recipe FG limits. So I would assume it can go just a hair more. And when I say "assume",, you guessed it, I'm a fool learning his lesson. I measured the OG in the brew pot after 1 hour of sparging. I should have mixed up the...

Gmesick - I'm curious on your comment of "leaving it on the yeast cake". After 5 solid days of good fermentation at 50°, it slowed and the krausen fell. I raised the temp to 60 (for d rest), and bubbles increased and continued for two days. Today is the third day and krausen is disappearing...

Think I answered my own question. Found this mr. malty: "In my tests, vigorously shaking a starter every hour resulted in approximately double the number of cells versus a non-shaken starter and a stir plate resulted in a 40% gain over a shaken starter.*"

Denny and all, you have me wondering now, (now that I have stepped out of desperation mode) , how much does a stir plate even help? If I give the starter a good swirl a few times a day is that not sufficient? Is a stir plate more of the"hobby" factor? What has your experience been?

Wifi would be so awesome. I'm assuming you could track your temp progress as you go. I also like how the thumb drives can be set for different measuring intervals,, every second during brew day, then change to every minute for two months of lagering. Thanks for the link, this looks great...

Good news is I'm down to 54° now and she's bubbling and churning better than ever! I'm planning a diacetyl rest as soon as the bubbles stop. Should I take hydrometer reading before the rest? Drink the test brew for taste and no waste? Also, sounds like its time for my research on farming...

Sounds tasty. I think what you're recording there is great! I have been looking for a temperature logging device with software to do the same. What did you use to create this chart? I've seen some log tags to do this but they are $ 150. It would be cool to see this chart thru lagering...

OG was 1.048 , I will have to measure FG when activity ends. now I'm curious, if I add more yeast again when I prime and bottle, will there be too much sugars. I guess I'll have to wait for FG and research this more. Thanks again!

This was my first lager indeed, and I've learned my lesson. I plan to buy a stir plate and follow mrmalty next time. So I raised the carboy to 63°, and chilled the second yeast pack to 63°, then pitched. Raised to 65°. 24 hours later there is moderate activity and 0.75 inch of THICK krausen...