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Brewed my first lager this past weekend with "pilsen" water build from distilled, my effeciency went from 75% to 60%. I used 9.75 lbs of moravian pilsner malt and .5 lb of carapils. The mash water was 3.20 gallons of distilled water treated with: .4 g of CaCl .4 g of MgSO4 .4 g NaHCO3...

Made a 2.5 quart starter I was going to step up tonight, and crash cooled last night. I set the keezer temp @ 37 and forgot to check on it last night and this morning before leaving for work. I called my wife this morning to check on it (thank god she was home) she said it was a little slushy...

Was planning on doing a lager tomorrow night and making a starter for it tonight. I was expecting to make a 1 gallon starter tonight, cold crash before brewing and decant the water, then pitch on the cake. Got the yeast on my way home and according to mr malty the viability date (jan 11)...

I believe that my water has a high risidual alkalinity, I haven't gotten my water tested yet but I know there are a lot of minerals in the water you can taste. If this is the case would that be the reason why I can never seem to get my pale beers to have carbonation and hop "pop" type mouth...

What technique or practice has for you, resulted in the biggest taste difference (better or worse)? To me it was temperature control and yeast pitching rate.

Brewed up an IPA a few weeks ago and it seems to have an acetaldehyde taste. I didn't notice the taste at all when I took my first hydrometer reading about 10 days after fermentation (the beer did taste young, but not sour apple like). I racked to the keg 10 days later (some splash, but it...

Made a black IPA on the 1/15 with an OG of 1.074. Used East Coast Yeast's Old Neward Ale (harvested from Simcoe APA) that has an attenuation of 68%-72%. Gravity has been stuck at 1.024 (two pts short of 68%) for the past week. The slurry I harvested was kind of small (between 100 and 125...

Attended the Atlantic City Beer Festival this weekend and at the Michelob stand they were giving away 1/2 oz packages of Hallertauer Mittelfrueh hops. Being it was the last day of the fest the guy at the stand told me I could take as many as I wanted, so I stuffed as many as I could in my bag...

I started brewing about a year ago and during my first two batchs I used my bottle brush to scrub a few spots inside of my bottling bucket. I have only had one bad batch (APA) but I believe that was due to lag time on the fermentation. I have done four other batches since then with much...

I am looking to switch to AG sometime in the near future. I am slowly building my rig for AG and am trying to decide on a burner. I don't have access to a garage so I will be brewing outside. As for brewing in the winter, I live in NJ where winter temps will be 30-40 deg on average. I am...

Whipped up a batch of northern brown ale on Sunday: 6 lbs Amber DME 1 Lb 40 Crsyal caramel specialty grain 1/4 lb chocolate grains specialty grain 1/2 lb cystal carapils 3-4 oz of light brown sugar 1 oz fuggles (bittering) .5 oz fuggles (finishing) Wyeast 1028 Took the OG just...