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So I have fridge which is temperature controlled, with a munich dunkel lagering away at 35F. The issue is that I want to brew an ale with a controlled temp at 62F. So should I just wait until the lagering is done, or can I raise the temp in the fridge for 10 days for the ale and then resume...

So you would rack again then (to tertiary)? Get it off as much of the yeast as possible?

Yeah, I did use a hydrometer. The recipe was 97% german munich, 3% carafa special 2. Target mash was 154F, but it hit 155F and I just left it there. I can bring it up to 68F easily with the fermwrap, so I guess I'll give it a shot. Thanks Yooper!

So, I brewed up my first ever lager, a Munich Dunkel. O.G. was 1.055, yeast was WLP833, I used an appropriate sized starter, and oxygenated with pure O2 for about 30 seconds (in retrospect not enough?). I did also use some yeast nutrient at the end of the boil. I pitched at 45F, left it there...

The answer is that there is no real answer. You could transfer to secondary now, or wait until right before you need the carboy. Different people like to rack to secondary at different times. I, like you, don't bother with secondaries if I can help it, just a wasted step with risk of oxidation...

I have read to open the O2 just enough to start getting bubbles, and then run it for 20 seconds for an average gravity beer. That's what I do, seems to work fine. 1+ to Williams, and the hardware O2 is fine. :mug:

So I am planning on making my first lager, a Munich Dunkel. The grain bill is 97% Munich malt. Now I figure I am making a German beer, I should use a German Munich malt...as opposed to say one from Breiss (U.S.). My question is what is the difference? I believe the German Munich is slightly...

My apt is 75 degrees, how high should I go? 80?

Update - I shook up the carboy to try to reactivate the yeast, did that 2 consecutive days. That didn't work. So bought some Nottingham dry yeast, made a starter, and then pitched. My S.G. has dropped from 1.031 to 1.029. It has been a week. Hmmm, not a big change. Am I screwed here? Do I just...

Thanks for the tip, I'll give it a shot!

Hey guys, I brewed a Belgian Dubbel 4 weeks ago. The S.G. is now stuck at 1.031. Based on Beersmith, my expected F.G. is 1.017. My O.G. was 1.071, the yeast was WLP530. I have taken gravities on 3 consecutive days, no change. The beer is currently in secondary, and yes I did use a starter...

The yeast was WLP530

So I brewed a Belgian Dubbel last night, O.G. 1.071 all-grain. Everything went smoothly. I had a small starter culture and pitched the yeast. Active bubbling in the air lock at just a couple of hours. Then I get home from work today, I walk into the apt and say to myself, it smells awfully...

Hey guys, I brewed a Hefeweizen a little ways back. The result was below expectations. The beer came out tasting pretty good, but just didn't come out 'hefeweizen' enough, it was if I mixed my hefeweizen with a pilsener. The banana or clove character really doesn't stand out enough, and the beer...

If I have an extract recipe that calls for 0.5 oz cascade at 15 minutes left in the boil...but my cascade has been in my freezer for about 1.5 years, should I bump up how much I put in? Or should I stick with the 0.5 oz? BTW, it's a #9 clone. My other hops are fresh. The hop schedule is 1 oz...

Thanks for the insight guys. You have inspired me to add water to the fermenter. Since I have a little over 5.5 G in a 6.5 G carboy, I think I'll let the Krausen die down a little (maybe tomorrow), then add the needed ~1 Gallon to bring it down to style. Nice, that's a fair amount of extra beer!

So I brewed up a Guinness clone yesterday, everything went great. The only hiccup was that I came away with a freakishly high 92% efficiency, bumping my O.G. up from 1.046 (expected) to 1.057, which is really too high for style. I attribute this to a 90+ min sparge (fly sparge) vs my usual ~60...

Hey guys, brewing up a hefe tomorrow and a stout next weekend. Which would be the better way to go. Ferment in the garage, where the temp fluctuates between roughly 60-68 F between day and night, or ferment in the apt which is about 70 F? Thanks, Mark

Bueller? Bueller?

Need a little advice. I brewed up a Moose Drool clone, the O.G. was 1.057. I transferred to secondary after 1 week. The S.G. at transfer was 1.024 (and yes, perhaps I should have checked BEFORE and left it in the primary to see if I could get it down lower). Anyway, it has been another 2 weeks...