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The beer was good. Nowhere near as sweet or as ruby red as Lindemans, but my wife and I both liked it a lot. It was reddish-orange, brilliantly clear, and had a big, pink head. Beautiful in the glass. Aroma and flavor were tart and flavorful raspberries, not the juicy flavor of Lindemans. Not...

How's this coming along? I've been trying to figure out how to make a quick-version of the framboise without having to add the sour bugs. We're taking different approaches, obviously, but I thought I'd ask. Here's my thread, if you're interested...

...and three years later: I moved before I got the chance to bottle this batch, but not before I got the chance to taste it and take notes. Then I lost the notes. By the time I got back to brewing, the thread was dead. But seeing as I'm making another attempt and it just got a bump, I figured...

Thought I'd chime in here and hopefully allay some concerns. I bought a six month old pack at a discount. The pack didn't swell much and the krausen was certainly nothing to write home about, but it was working after a few hours. So much so that I had a near mishap the first time I went to...

Congratulations on your lager. +1 to everything Yooper said. I actually insulate the probe against my carboy so it detects nothing but the beer temperature. Nothing fancy, at all actually, I just press the probe against the glass with a piece of foam that I cut out from an old couch and...

I'll be stepping up an expired lager yeast with an estimated 35% viability. If I'm stepping it up with 3 different starters, growing in the advised 65-70*F temperature range for lager starters, am I going to be pitching a third generation mutated strain? I mean, I'll be pitching around 280...

Good question, Trent. After looking around some more, I realize that 1.008 is going to be too dry. I've been playing around with different ideas, such as adding crystal, backsweetening with lactose, or controlling unfermentables with the mash temperature. I figure I'd start simple by opting to...

Ha, thanks Ryan. I thought it might be related to the preserving properties of beer, via pH or alcohol. It's amazing how fast it starts to stink when the beer is removed. I was just curious about e. coli because I'd been reading about wild fermentation and saw e. coli is usually the first thing...

Sure it's happened to others around here, so I just wanted to ask a random question: Sometimes when I get lazy, I rinse out the carboy pretty well but fill it up to soak the brown ring of krausen and hop bits that sticks around. If I'm real lazy and let it sit for about a week, the water always...

To answer my own question, I brewed up Jamil's steam beer and fermented it with saflager 23 at 58. Mashed it with a 30-45 hochkurz schedule and boiled a thin decoction of just liquid for the mashout. Definitely among the best beers I have ever brewed, so yes it can be done. And for the record...

@Suthrncomfrt: I was thinking the same thing on the rests, at least in terms of trading off a shorter alpha rest for a longer beta rest. The only reason I decided to stay at 145 was because that's where my multi-rest schedules have been before, so I kept it there for the sake of consistency in...

You've probably seen this thread before: "My partner loves Lindeman's and I want to brew it without waiting 6 months to 2 years." You've also probably seen the thread: "I wanted to brew an authentic and complex lambic, so I waited a whole year and now just how much lactic acid do I add to make...

Just finished up a batch with Safale K-97 and was disappointed by the lack of information on the web before I brewed, so I thought I'd add to an old thread in case anyone goes searching... I fermented at 60* to 62* for a three week primary. The fermentation only lasted 15 days, however...

Just finished up a batch with Safale K-97 and was disappointed by the lack of information on the web before I brewed, so I thought I'd add to an old thread in case anyone goes searching... I fermented at 60* to 62* for a three week primary. The fermentation only lasted 15 days, however...

Hey, thanks for the the replies. I'm about to bottle lager a Cal Common that was fermented with Salfager 23 at about 56,* I'll either post a few updates here or create a new thread. @pennism: +1 on doing the D-rest before transferring to secondary for bulk aging. The D-rest helps the yeast...

Just an update on an ancient thread (I hate leaving them incomplete in case people want to use them as a reference): I did not re-seed the yeast and I experienced carbonation problems. At first, I attributed it to the beer warming to almost room temperature during bottling while I had...

Thanks for getting back to me. I will be bottling, so crash cooling wouldn't be ideal for me. I guess it really doesn't matter one way or the other though if I was planning on following the advice on the homebrewwiki page and added some clean ale yeast to ensure even carbonation. I'm not...

I'm making a lager. I dropped my temperature faster than the recommended 2 degrees per day while ramping down after the diacetyl rest and was wondering if the yeast would floc out, leaving me with nothing to bottle with. I went from 66 to 44 at the recommended rate, but then just stuck it in...

I dropped my temperature faster than the recommended 2 degrees per day and was wondering if the yeast would floc out, leaving me with nothing to bottle with. I went from 66 to 44 at the recommended rate, but then just stuck it in the fridge. In less than 12 hours, it dropped to 36 degrees. (I...

Just brewed my first lager and am wondering the same thing. I have three water baths that maintain fairly constant temps of 50*, 60*, and 66*. In my experience, the temperature of the fermenting beer has been within about one degree of the bath and this is holding true for the lager. The...