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I've done about 7 or 8 all grain brews so far. They've all been vienna lagers/marzens and 3 gallon or less batches. Most of the malt I use is some combo of german vienna and german light munich. I follow brewers friend recipe calculators to a T and use a converted Rubbermaid container for my...

So, I think I may have not had the greatest boil of all time. It wasn't vigorously bubbling, just sort of heaving around the hop particles and hot break. I did turn the heat up a good bit with about 20 minutes left so it wasn't a total loss. But I'm wondering what the affects of not having a...

I brewed a marzen today, shooting for a 2 gallon all grain batch. I had some trouble hitting my target mash tun temperature of 155. I was a little high at first so I added some cold water. Later on I went a bit too low (150) and I added a touch of hot water (total clusterf I know). Brewers...

Brewed a marzen with an expected FG of 1.012. Fermented in the mid to upper 40s. Took a hydrometer reading the other day and it was very close to 1.012 so I moved the fermentor to room temp. After 24 hours, I'm still getting bubbling in my blow off tube once about every five seconds. Should I...

I brewed a marzen last Wednesday. Just a 2 gallon batch. I used 2 packets of saflager 34/70 (seemed like a lot to me but brewers friend's yeast calculator suggested it). I used my refrigerator to ferment. The temperature inside the refrigerator is about 40. I know this is a bit low, but I...

Can someone give me a little information on the malt labeled as (Briess) 2-row brewer's malt? How does it differ from other base malts, especially ones that are also 2-row? For example, I want to brew a vienna lager but all 3 of my LBSs are totally out of vienna malt. I want to do an all 2-row...

Yesterday, I brewed my first 3 gallon batch. I don't yet have an 8+ gallon pot so I had to split the wort into two pots for the boil (the boil called for 4 1/2 gallons total). One of the pots was predominantly wort while the other was mostly sparge water. I had both pots on the same heat setting...

I am in the process of fermenting my Marzen. Today is day 7 of primary fermentation (at approx 52-53 degrees). Bubbling in my blow off tube had pretty much ceased so I took a hydrometer reading. It was very close to my FG. About an hour or two after taking the reading, I went into my basement to...

Just brewed a Marzen today. Used Saflager 34/70 dry yeast. Made a starter per the Fermentis directions. Pitched into ~60F wort. I've been fermenting at room temp (~62F) since 4:00 Eastern Time. I'm already seeing the low Krausen stage and actually already have some bubbling in my blow off tub...

Going to be brewing my first Marzen and I'm looking for comments/input. I'm a little shaky on the best mash boiling/wort boiling methods, so if anyone has a better way of going about it, please let me know. I plan on bringing one gallon of water to 170F and adding my grain, keeping the wort at...

Going to brew a ONE GALLON ALL GRAIN Marzen soon. I've come up with the following recipe: BATCH SIZE 1.0 Gal FERMENTABLES: 1.25 lb Vienna Malt 56% 0.50 lb Pilsner Malt 22% 0.50 lb Munich Dark Malt 22% 0.20 oz Saaz (60 mins) 0.10 oz Domestic Hallertau (10 mins) WLP830 German...

I'm currently fermenting a vienna lager. I'm using a blow-off tube right now. I'm wondering if I can continue to use the blow-off tube or must I switch to an airlock, and when? What is the difference, if any, between the two? Thanks!

This is my first post on HBT so I apologize in advance for any missteps. Just recently brewed for the first time. I thoroughly enjoyed the experience although I have yet to sample my creation. I brewed an IPA which came in a ready-made kit by Brooklyn Brew Shop (all grain). Unfortunately I'm...