Recent content by lazuara

Sup guys, so I went to the brew shop had a recipe for Oktoberfest and got K-97(have made this 5 times). The guy behind the counter offered to get my grains for me so I let him(bad idea). Boiled everything as usual and fermented then lager for about 3 months. got ready for kegging and carb for a...

Yeah a lot of people use star san, vodka or water. just wanted to know if anybody else tried liquer. I could see the problem of the stickiness and hard to clean part. Thanks h-bar.

Its been 2 days and still bubbling with no sign of the banana liquer sucking back into the batch. Change it to vodka or is it okay.Thanks

Thank you everyone, yall were very helpful:rockin:

I started with my first batch an American lager recipe.Since i didnt know it was temperature controlled yeast i left it a room temp. fermenting.I sanatized everything.I used Wyeast 2035 yeast OG 1.033 and FG 1.010.I left it in the primary for 3 weeks,no growth of fungus on top,and pretty...

Just starting out dont know a darn thing about this but will ask for help when I need it.Any high temp yeast I should use?Thanks.

no basement .i live in south texas.

Thanks everyone.

So do I start over again with a new recipe or do I let it finish? will this make a fusel alcohol taste and will it go away?:confused:

Room temp would be around 75F. I have no extra fridge to keep it at that low temp. I can only store batches at 75f.Should i used ale yeasts from now on? I should have used the german ale yeast right?

Hello newbie here.I started first with a light lager recipe and didnt know it needed to be kept at low temps. What would happen if I leave it in the primary at room temp? did i just ruin it and start from scratch? or is it still drinkable?The guy at the brew supply game me a german yeast and...