Recent content by BetterBeerThroughDrinking

When we started with all grain I thought milling the piss out of the malt would increase our efficiency. Pulverizing the malt husk ended up causing a great tannic presence in the final product to the point where we were dumping beer. Just a thought. Not sure how you are milling the grain, but...

Yooper - good call on the turning down the pressure for the most part, but I start getting bubbles in the line if I go too low. Can't seem to find a good balance. Lizard - Tried the over carbing (just a little over carbed) and have even more trouble with foaming. Tim - Also noticed better...

But I do, because I’ll be damned if I give a co-worker who kind of likes beer a full keg. That and kegs are heavy. I have tried everything, chilling the bottles, increasing the length of the beer line, filling from the picnic tap, filling from the Blichmann beer gun, flowing slow, flowing...

Well, it has been quite a while since the nightmare I thought I had on my hands remedied itself and I just wanted to follow up an let everyone know that the results are in. The beer is fantastic. I would have never known that there was any lag in the fermentation and as usual in this sport...

Brewed Saturday, pitched in the evening. Sunday morning was sounding good in the fermenter. Monday morning - fermenter was boiling. Tuesday - dead silent. Hydrometer reading verified a 3 day ferment. Anybody else love this strain like I do? OG: 1.056 FG (so far): 1.012 Batch size: 20...

Thank you for the feedback. Now if I could just get the lager house north of 60° F. This damn weather out in Colorado has me sitting at 60° because the garage is so damn cold.

Short and sweet - Best practice to run the diacetyl rest to final gravity, or cool down a little short of completion and finish cold?

I recently had a friend tell me that one 5 gallon corny keg out of a batch of 20 gallons of beer was better than another 5 gallon corny keg. I immediately justified it as the different amounts of time each keg had to age and when they were tapped or the carbonation level, factors such as these...

I hate when I order a big boy beer and they bring me four ounces in a snifter. I want 16 ounces of brew damn it. I will pay more for your dangerously potent lava (6%), but please for the love of God, bring me a full beer.

1.040 Friday 1/24 night and bubbling away. 8 day lag time. Craziest timeline I have ever heard of. I will let you know how the final product is.

Everything I read making my starter said that you are only growing yeast with the starter, not trying to make a good tasting finished product. Be sure to decant off all beer from your starter and give it a taste and you will understand why temperature is so important for lagers. As for the...

Fermenter was bubbling away last night. Not sure what is going on, but you might not want to give up just yet. Best of luck man.

Heard the fermenter bubbling away last night over the phone. Never seen such a lag time. I will post again after a little while and will let you know if there was any problem with the flavor.

Hey Alsace, I am in the same boat with you right now man. 192 hours in and no fermenter activity. I took a sample of the wort and have had it at room temperature and it has just started going. I am hoping that the fermenter will follow suit shortly. I had the same thought of making it an...

Looks like the sample jar I took has begun fermenting (at room temp) and I can see much more yeast than originally settled out. I took this sample before adding the new smack pack, so maybe there is hope after all. I am currently out of town, but my girlfriend is listening to the lager house...