Recent content by Maltjunkie

How about with lagers? I normally do however long in primary to ferment and diacetyl rest. Then transfer to secondary for reuse of yeast. Then I lager that for a month or two at near freezing. I'm betting if I left it in primary for that long and at those temps the yeast would be pretty...

I have read on the forums about people not doing a secondary with good results. I have always racked to secondary since batch #1, 5 years 300, batches ago. My one concern is repitching my yeast. If I let the cake sit while under the beer for the extra weeks for conditioning will it impact the...

I reviewed my brew journal. Over the last 5 years I averaged 6.4 bbls of homebrew in 6 to 12 gallon batches a year. Wow! I must be afflicted but im probably not the onley one.

I have a Munich style water that I built. I use it for pale to dark lagers. Works fIne. But Munich water has low so4 and low chloride. I found in order to bring the calcium up using gypsum the so4 was to high. If I used cacl the chloride is much higher than the Munich profile. So I opted for the...