Recent content by Korben

Mine has been lagering for two weeks at 35 degrees now and has still yet to clear... but just a little smell through the airlock smells great. Hope it will drop clear soon.

How much sorbate and campden do you use for one gallon? sorry I know it is a noob question tried to find it but couldn't..

I knew that... about lager yeast man i have had a rough couple days. I think I got a serious case of the dumb. I am bottling.. Also. I think it was just left over from my rather larger krausen/blow off material.

I racked mine to secondary this weekend. It was still rather cloudy, I am hoping that will it will clear. I am going to drop the temp by 5 degrees per day to get to 35 degrees and lager for 1 month. Also, is wlp800 a top fermenting yeast? I really couldn't see the top of the brew because of...

I am racking to secondary today after my 62 degrees rest.. will drop the temp by 5 degrees per day to lager around 35 for all of june. How long and at what temp are you are you going to lager MBasile?

Dang those are all sub 7 minute miles... beastly

I used distilled just because i did extract brews. Does extract have to be added with 15 minutes in the boil to sanitize or would adding at flame out also accomplish sanitizing the extract. Also, I have heard hop utilization can be affected by wort gravity and I have also heard that it doesn't...

First it is between these two AHS brews Lawnmower or Strawberry Lager. So I have a few questions. Typically I used distilled water for brewing (extracts) should I use a different type of water or add a different type of yeast fuel/nutrient. I typically use Brewvint yeast fuel. Also, should I...

Thinking about working on a pumpkin brew after get done with my current brew. I was having problems finding pumpkin right now anyway. Has anyone else decided not to use pumpkin in the brew?

Really just looked at this big grain bill. I don't think my 5 gallon pot could handle it at 1.5 qt/lb it comes out to about 4.5 gallons or 1.25 qt/lb it comes out to about 3.77 gallons..

Hey Hooter saw this response and had to ask. I have complete control over my temps thanks to my new ranco and chest freezer. I have been holding between 50-52 degrees for fermentation. I was planing on doing a diacetyl rest starting this Friday for about 48 hours at 62 degrees (should this be...

This may have been mentioned earlier but I couldn't find it. What cocoa powder did you use? I am having problems finding the fat free variety.

How long do you keep it at secondary temps? Or do you start dropping it as soon as you go to secondary?

Have another lager question but it is completely different from the last one I posted so I thought it was worthy of another thread. How do you reach you lager temps? Lets say your primary fermentation was at 50-52 F, you did your diacetyl rest at 62 F for 48 hrs and racked to a secondary. How...

I was just reading the Fermenting Lagers section in our homebrewing wiki and it said buckets were not suitable for lagering due to air exchange. It said Kegs and carboys were, I assume this means better bottles but am not 100% seeing has how I am just in the primary now I have time to get a...