Recent content by klaggy

I use a Munich and sometimes I use Vienna as well as crystal 20.

On the bottle it stays to pitch at 70* until ferm starts and them continue to lower lager temps.. But it's a tricky step... Too fast a drop and you risk a stall and yeast to fall out ... I learned through this forum to start clod and let free rise to your target temp. With proper pitch rates...

My first thought and impression was your mash temp at 158.... And would account for your higher than expected gravity... 153 is about the ideal temp range as a rule of thumb... That temp range unleashed a bunch of unfermentable dextrine of of the starch molecule. Giving you much larger body...

I have a bucket fermentation and has a tight lid... Takes some effort to get it off... The bubbler got clogged and found the lid blew of and sprayed the interior of the ferm fridge. This was also nearing the end of primary as well... I most deff worry about glass carboys.. Not so much for...

I am finishing up drinking the last of a second keg... On the same process.. Absolutely awesome time frame for a very tastey Marzen... Although I'll admit it was a triple decoction... And a very long brew day But this last iteration was the best.. Not the clearest due to not using gelatin this...

Oh man that is harsh... Sorry for your loss

I have another in fermenter and bubbling away .... American ale yeast from wyeast 1 l starter and ferment took off 8 hrs. O.g. 1.062 About 5% increase in efficiency doing a batch sparge. And expected to finish at 1.013.

Huh! I'm a woodworker too. For over the past 35 yrs as well as being a firefighter.... Beer making has been a new obsession

To op.... I too was dissatisfied with extract brewing just didnt feel i was getting the beer i was looking for.... This is precisely why I went to AG brewing yes took longer but the end result is what was sought after. Taste and flavor was a controllable factor and can make a wide range of...

Well sure! However im sure that there are some amazing marzen/Oktoberfest on the recipe board....brulosopher included im sure

an Oktoberfest 30 days grain to glass... Pretty clear i might say and very good iteration of a marzen The process is sound and I might say was a bit nervous committing the short time and effort in the hopes that 60-90 days isn't always needed to make good German lagers... I will second...

Oh it is very tasty!!!

I was informed here in folsom that for an amber ale or of the like...3.5g calcium chloride and 5 g gypsum in the mash and same amount in the the brew kettlefor a 6.5 gallon boil volume..... I must say Hit the mark and made for a very good beer... If folsom and west sacramento is about similar...

I just did an Oktoberfest in 30 days grain to glass using this process ... Worked very very well..