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Hi all, I am confused.... So here is my process so far: -brew wort -cool wort to 60 degrees - pitch 1/2 liter of WLP838 slurry from old batch - glass carboy is placed in an ice-bath cooler at 50 degrees until krausen starts disappearing (usually 2 weeks) - stop dropping daily ice...

Hi all, Looking for ideas on making a super-dry pilsner. I am thinking: 100% Best pilz malt - 1.045 OG 148 degree mash WL Budjovice czech pils yeast Any other suggestions?

Hello all, I have heard from several sources to drop the temperature slowly when lagering. What is the purpose? I have a pilsner that fermented for 3 weeks, a diacetly rest for 2 days, and is now back in the cooler at 45 degrees. I cant get it any colder. I can bottle the beer and store...

Hello all, Had a 5 gal scottish -80 ferment in the primary for 3 weeks. Tasted great, and no green at all (1.044 OG, 1.010 FG). I batch primed with 3.8oz corn sugar and bottled. After 4 days, the bottles had successfully carbed, but I now taste a pronounced acetaldehyde and green beer flavor...

Hi All! Just brewed Joe Dragon's 2011 winning recipe, with a few adjustments for personal preference. I really like noble hop flavor and aroma, but wanted to stay in the low bitter helles category over the higher bitter pils. Feel free to critique: Recipe Type: All Grain Yeast: WLP 838...

Hello all! Spent a whole morning scouring my "Designing Great Beers" book, and building this recipe piece by piece. What do you think? 01-04-2014 English Special Bitter A ProMash Brewing Session Report -------------------------------- Brewing Date: Saturday January 04, 2014 Head...