Recent content by Donnydrywall

Thanks Yooper. You have helped out a ton!! Have you ever used Star Anise to flavor beer? Not as a main flavor but a subtle addition? If so, how much and what beer style would you recommend it with?

Hello, I am about ready to transfer my primary Oktoberfest (50 degrees) into the secondary and do the diacetyl rest at 68 degrees for 2 days. I am going to put it in a freezer with temp control. What I don't get is the recipe (kit from brewers best and doesn't say anything about the diacetyl...

Awesome! Thanks Yooper. This helps a ton. I will let you know how it turns out.

I'm getting ready to brew my first lager. I'm going to use the Narziss method of 44degrees then finish at 50(primary). My question is, do I need to do a diacetyl rest before the next step? My next step would be to bottle them and do the lagering in the bottles. I don't have any kegs. Do I carb...

I grew cascades last year for the first time in plastic half barrels (because I was moving and didn't want to leave them behind). The cones grew to be about 2 inches long and I ended up with a pound! I was quite surprised.

Yooper, I forgot something. If I was to go the route of bottling then lagering in the fridge, would I carb up the newly bottled beer at room temp or 55 degrees and for how long? 2 weeks?

Yooper, Thanks for the input. The yeast that came with it is the default yeast (a kit). Trying to track down a chest freezer and temp controller. Found that one on Amazon.com for $53. Digital. I think I'm going to be patient and not brew it til I'm set up to lager properly. Oh, on the diacetyl...

I've been brewing mainly ale extracts and partial mash kits for about a year now and love it. I just picked up an Octoberfest kit. I read in the joy of homebrewing that to lager you should keep the temperature below 55 for lagering yeasts. However, the kit instructions say to lager it at...