Recent content by lmahony1

Good question. I dropped my droid and every picture I take has that now. I cleaned the lens (the plastic cover broke off) and it is still there.

Siason brewed in July with American Farmhouse blend and bottle dregs.

No krausen ring... just a photo anomaly. It was a slow fermenter, finished out at 1.017 from 1.063. I guess it just takes forever to start falling out.

Lagering a dunkel. It spent 4+ weks primary plus diacetyl rest. It is currently 3 weeks in secondary at 37 degrees and is still a completely opaque light brown. I used WLP 820 for the first time. How long does it take to start clearing up? I usually lager 1 to 2 months but have never had a beer...

Been working on a clone of this as well. Per an email to Great Lakes their mash temp for the Lake Erie Monster is 148F.

I still haven't recieved my score sheet back.

Losman26.. I am getting a bubbles every 8 seconds and my Krausen is about 25% of what it was at peak. I used one pack in a 650 ml starter (1/2 cup DME) but pitched about 10 degrees higher than my fermentation temp. I later pitched a second pack when the wort had fallen to 48 degrees .. paranoia...

I took another reading. Lost another .002. I will go ahead and start the rest... it tastes like Land O' Lakes brewed it right now (I am pretty sensitive to diacetyl though). Thanks for the responses.

I can taste it. I pitched plenty of yeast but pitched at a little higher temp than I wanted to.

Brewing my first lager. A Vienna using Wyeast 2206. Starting gravity at 1.064 fermenting 9 days at 49F, just took a reading at 1.024. I am hoping for final gravity of 1.015-1.016. Is this a good time to start the rest? Thanks in advance for any help.