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I did the obligatory searches, but I didn't find much about this topic. Anyway, I recently cracked open a bottle of my light lager that I brewed back in late Nov. 2009, and lagered until about a year ago, then bottled. It was about 1.050 OG, and about 20 IBU. It had this weird tang, and...

Anyone tried this? According to their description, it sounds like a great extract for extract CAPs. "American Lager is formulated with 70% two-row pale malt and 30% brewers corn flake adjunct, to give a noticeably lighter, crisper character without losing the barley flavor (many commercial...

I was just reading an old thread on 2 row vs. 6 row, and they linked to a Briess page talking about the differences. The page mentions that they make both 2 and 6 row Munich malt. Considering the very high enzyme level in 6 row pale malt, does this mean that 6 row Munich would convert...

I've been searching the forum and looking around the web, and I can't find a good answer to the question. Put simply, I underestimated my boil-off percentage, and ended up with about 4 to 4.5 gallons of 1.070 classic american pilsner instead of 5 to 5.25 gallons of 1.060 classic american...

I brewed a CAP this weekend. Coming out of the mash, I had what appeared to be close to the right amount of wort, and it was on the money for my pre-boil gravity (1.050). After my 90 minute boil, I came out about a gallon lower and about 0.010 higher in post-boil gravity (1.070) than I (or...

So what's the wisdom about ordering the bulk of your supplies online, then using the LHBS for last-minute or forgotten/overlooked things? The reason I ask is because I accidentally ordered twice the amount of muslin bags, and half the amount of yeast I intended to buy. I feel a bit ashamed...

So I've come to find out that my great-something grandfather owned a beer garden place in Galveston called "Schmidt's Garden" that was open from the 1850s (I think) through about 1900. What sort of beer do you suppose they had there? Something like a Classic American Pilsner? Something more...

So I've noticed that I see a lot of "What did I do wrong?" or "Why's my beer smell like a dumpster?" type posts. Rather than that route, I got to thinking that I'd like to hear about people's successful brews. For many of you, it may be a silly idea- you can crank out consistent good beer at...

Anyone else had the new Shiner Frost seasonal beer? It's supposed to be a Dortmunder style beer, and it's good! It's definitely hoppy- if I had to estimate it, it's probably at least 30 IBU, and it's malty, grainy, etc... probably the best thing Shiner's made by far, and if not in the...

Are there any ill effects on your beer from lagering for too long of a period? If so, what time scale are we dealing with being too much? Days, weeks, months, years? Also... if I'm aiming to serve a particular beer at an event, am I better off lagering it until about 2-3 weeks beforehand...

So I'm thinking about brewing myself an Oktoberfest beer this year, and since my birthday usually falls within the Oktoberfest time (Sept. 19), I'm going to call it "Mark-toberfest" (my first name being "Mark"). Anybody got any good recipes? Also... when would be a good time to brew it...

I recently got one of the Duda diesel plate chillers, and it works very, very well. Last Saturday, while cooling my wort with it, I happened to glance over at my old immersion chiller, sitting there looking forlorn, and wondered about the best way to still include him in the brewday. Here...

So I've had my first real attempt at a lager in the chest freezer at 50 degrees for 8 days now. The krausen has fallen, and at this point, there are some little yeast cruds floating on the surface, but no more white foam or anything like that (there sure was last week!) Anyway, I'm...

Here's one that I couldn't find any info on while searching. How long would it take to cool a full 5 gallon carboy from say.. 70 degrees down to 50 degrees, using a chest freezer set at 50? The reason I'm wondering is because I brewed my second lager yesterday (hopefully the first...

I'm going to brew my first Bohemian pilsner-ish lager this weekend, and I plan on doing a single-infusion mash, without decocting or doing a step mash. I'm thinking that if I keep it simple, I'll have a better chance of success. Since I'm not going to decoct, I've been thinking about putting...

Okay.. here's the story: I recently brewed a sort of APA/BPA hybrid (no sparge). 12 lbs Fawcett optic 1 lb melanoidin malt (wanted to try it out) 1 lb carapils 5.2 buffer Boil 60 mins .5 oz Columbus (60 mins) .5 oz Glacier (30 mins) .5 oz Glacier (5 mins) 1.051 sg post-boil...

This afternoon, I made myself a starter consisting of a gallon of 1.034 wort & one XL pack of the Wyeast 2782 Staro Pilsner yeast. In the process of trying to put the stopper in, I spazzed out and accidentally pushed the sanitized stopper all the way through the neck of my gallon jug. My...