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So I'm going to be brewing my first lager next weekend and have been doing some research on yeast starters. My OG is 1.059, so what I have come to the conclusion of is that I need to do a two part starter. If I do a 1.5mL starter then cool and decant, then another 1.5mL starter cool and decant...

Hi All, I am about to brew my first lager and the recipe that I'm using/tweaking says: Grind 8 oz. of Rice Solids, then boil for 20 minutes until soft and add to the mash. My question is, are Rice Solids the same thing as the rice I use in my kitchen? Also should the Rice Solids be added...

So I brewed a milk stout last year and it turned out fantastic, after about 3 months of aging. For the first 2 months it was very very toasty almost too much. The recipe is as follows: Breiss 2 row. 7lbs Crisp Roasted Barley. 1lb Weyermann Munich...

Ingredient Name Weyermann Pilsner 8 lbs, 0 oz Weyermann Munich Type II 4 lbs, 0 oz Gambrinus Honey Malt 0 lbs, 8 oz Tettnang, German Pellets 2 oz @ 60 mins Tettnang, German Pellets 2 oz @ 15 mins Tettnang, German Pellets 2 oz @ 1 mins White Labs German Bock 1 ea Estimated Og- 1.068...

I brewed a milk stout three weeks ago (original gravity of 1.066) and I checked the gravity today to bottle only to see that it was only at 1.026 (not 1.017 in the recipe). I put it back in the closet for another week but am wondering if I will have to repitch yeast next weekend when (and if) it...