Recent content by dougler13

Make me feel lucky reading this thread . I live in Medford Oregon a little backwater podunk area but I was born and raised here. Anyways theres something about Oregonians we love beer. Theres 2 pretty nice shops within 30 min drive and tons of microbrew on tap at any bar or tavern.

Thankyou very much I apreciate this clarification alot.. I was just a little nervous about it. I already had one batch go fusel on me from to high of ferment temps and did'nt want to screw up another.

Well in the wiki there was a section at the bottom that said you could bottle and carbonate your beer at room temp for 7 days before you lager it. This would be mauch easier for me since it will be difficult to lager a whole carboy. So what I would like to do is ferment for 2 weeks at 50F. Do...

I'm sorry I must be retarded at using the wiki.. So are bock's fermented the same as lagers? Thats realy whats getting me. According to the wiki I can ferment at 50F and then bottle at room temp then lager at 32f after 7 days?Now as far as the diacetyl rest is that nesacary or can I just do that...

So one of my brew partners decided he wanted to do a Bock. I have limited experience with these but from what I gather you use a lager yeast and then the beer itself at some point needs to be lagered. So my question is at what point in the ferment do you need to drop the temp to lagering...

I wish I had a keggle.. But thats gonna have to sit on the back burner for awhile..

Do you live in Oregon? Those are the same bottles I use. I'm a huge fan of both Mirror pond, and Buzz saw brown. As for New belgium 2 below is pretty good and I bought a sixer of 1554 black ale the other week. Actualy as far as Deschuettes is concerned I don't there is a beer they make that I...

Did you use a can opener to cut the hole??? Just kidding!! :)

Yeah I did some research and figure that it probably was the high ferment temps the first coupl of days.... We're gonna just let it sit for awhile and hope it mellows. The next big beer I do is gonna be in an ice bath for sure. Thanks again.

So does that mean that the taste probably wont condition out? or should I give awhile longer to see if its fixable? And if anyone else has gotten a flavor close to this I'd like to know what it is?

So me and my compatriots brewed a stout last week. As usual I wanted to check the gravity after 7 days in the fermenter. The beer was a little on the big side at 1.081 OG the gravity reading I got after a weak in the primary was 1.030. Now my first question is the yeast has mostly flocculated...

Thanks for the quick reply guys. I used steeping grains crystal, munich, and a little chocolate. I'm mostly Austrian and have a little bit of a beer glass collection too which they all get hand washed and never ever get put in the dish washer. I would guess that it would just be the beers age. I...

So my first beer came out the other day and it's good. The only thing is that it realy does'nt develop any head. The beer is an extract amber ale. I was just wondering what sort of things wether it's adjuncts, or grains, or just techniques lead to a nice foamy head? Oh and I carbonated for...

Thanks for answering some newb questions. And sorry for sidetracking the thread...

So to mash out without being able to heat your tun you would just heat you sparge water to say 190F to get your mash tun up to 170?