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For both beers I used Wyeast bavarian lager strains

I have a chest freezer that can fit two 6.5 gal carboys and right now I have two lagers in this chamber. One is a Bock that I brewed ten days before the other, which is a munich dunkel. The Bock fermentation finished w/ a D. rest at 17 days after pitch. After this D. rest I put the Bock back in...

Ya that would work. make the additions for only one gallon. We have 5 water salts we should include: Calcium Sulfate, Calcium Chloride, Sodium Chloride, Magnesium Sulfate, Calcium Carbonate. If we list these on the top of a graph horizontally and then list beer styles vertically on the...

what do you mean dumps? I use each culture of yeast about three times before I throw it out. Don't get technical about this pitching rate thing.

very interesting. Lagers are of my most favorate beers to brew, but all the strains I use are true bottom fermenters, although I have no experience with the strain your using.

really? I didn't know people who kegged did that. The method I usually use is setting the regulator to 30 psi and leaving it for a few days untill its where I want it. Then il set the psi to the pressure I need with the temp I have to get the carbonation volume I desire. Then I just...

This is a great idea. Water chemisty is aggregating to me. I now use brewing salt additions to my beer, but they are not precise. the salt additions on this potential chart will have to be in scale with a batch size. Like for a 5.5 gal or a 11 gal batch. I would be in for picking up a...

thanks for the replys, yes it is an all grain batch and I have it in a keg right now. And I'm assuming that adding brewing salts to the keg at this point is a bad idea ha ha?

Thanks Revvy. this batch of vienna I kegged so I dont have to worry about the carbonation issue. thanks for the help.

Ya for your first beer leave it alone for about 2 weeks, carefull not to disturb anything thats settled and siphon it into the bottling bucket. Then follow the process of bottling. Then leave it alone in a dark place thats about 70 degrees for another 2 weeks. Try a bottle. If its carbed then...

Well I just got this mill and it seems great. I used it on one batch so far and got a 80% efficiency, which is higher than I usually get. This feels like a sturdy mill and the best thing I like about it is it fits great over a bucket which reduces dust and simplifys the task of milling. I...

Well I just got this mill and it seems great. I used it on one batch so far and got a 80% efficiency, which is higher than I usually get. This feels like a sturdy mill and the best thing I like about it is it fits great over a bucket which reduces dust and simplifys the task of milling. I...

I used Reverse Osmosis water for a vienna that was lagered about 3 weeks. I'm currently drinking it now, and it does taste good. But, of course I want to improve it. It's not very crisp and the flavors don't seem to pop out very much. Is this a result of using such soft water? No brewing...

So I'm getting into brewing lagers because I now have the right equipment to keep the lagers cool. I'm now drinking a Vienna right now that was only lagered 3 weeks. This is kinda short, but this beer tastes good. I'm wondering to myself If it would taste different if I had lagered it...

Ya all grain is the way to go. I'm kinda obsessed with brewing and if you get into all grain you will become more obsessed. I only ever brewed 2 batches of extract, then I jumped into all grain. I think the hard thing about all grain is finding the equipment and system you like. I have spent...

definately. There are so many ways. And yes there will be enough water. put more water if you want, but I would only do that if I plan on waiting untill the yeast have ate all the food before i pitch. Because Im gonna want the yeast to drop so I can pour off all the extra water. Its actually...

Look everything about this pitching rate stuff is unneccessary. I love the 1 L E. Flasks. Making a starter is a good idea for all batches, but its not something you need to stress over. This is what I usually do : I fill the 1 L flask to the 400ml mark and then add about a half a cup of DME. Put...

Awesome, thanks for the oppinions. It is light munich. Maybe I'll do 10.5 lbs. and 1oz 7% AA Organic Hallertau Tradition hops at 60 min. I'l be using a Bavarian Lager strain. This should give me a great malty beer with little bitterness. I love malty beers like bocks and oktoberfests. If...

All I have is munich malt and I want to brew something with it, without making a trip to the store. I want to do a lager with bavarian lager yeast. and I will use Hallertau Tradition hops. Does anyone have any experience with doing a all munich grain bill? How will this beer turn...

I'v done 17 batches of all grain so far and never had a infection. I pay close attention to what I'm doing but I think the most nervous thing I did was get all ready to rack my beer from the secondary to my keg; I sanitized everything (keg, siphon, racking cane, ect.) then decided it wasn't...