Recent content by Volcom-Brewer

just like they've done with tobacco...severely regulate it.

My friend has a scale so we could use this. I'm pretty good at eyeballing it daily...as a matter of fact I tend to watch it too often :p but I'll know about when to do it. Otherwise I'll be alright I assume

I don't think so...unfortunately our government will continue...they've moved on to Cigars...I was very sad about that a while back.

Chimay Rouge Chimay Blanche Chimay Bleue Ayinger Weizenbock Saranac Irish Red Ale

This is my first time with a lager, so I want to make sure I got this right. Recipe Type: Extract Batch Size: 1 Gallon Boil Volume: 1.14 Gallons Original Gravity Estimate: 1.054 Final Gravity Estimate: 1.014 IBU: 23.4 Boiling Time (Minutes): 60 Color: 8.2 1.50 lbs Munich Malt LME...

National Beer-freedom Day FTW

Nice Wiki page. Thanks for the post

Doesn't an Oktoberfest only stay at 52*F until it's ready?

I didn't like their Nut Brown very much honestly. It was too "burnt" tasting instead of the nutty taste it should portray. Not a huge fan as of now.

I ended up using w34/70. Seems like it'll work great.

I did that last year...thats why I'm aiming for a traditional Marzen this time. And I agree...TASTY AS HELL :mug:

My SG was slightly higher...about 1.057 The kolsch yeast I used was about the same; very low ester production and a very clean, yet malty, taste. I still have a few left I happened to forget at my friends house that we t\had the other day. Still tastes good, yet it tastes boozy now. It was 5.71%...

I brewed and Oktoberfest-styled Ale last Year with Kolsch Yeast. It portrays a more clean taste compared to other yeast strains. Mine turned out great, everyone who enjoyed oktoberfests in general really liked my brew. It isn't quite the same, but it's as close as you'll get without lagering...

sounds good...is what he's telling me for fermentation correct? I've never done a lager...

Hello all, I'm going to start an Oktoberfest VERY soon, but I've never done a Lager before. The way the local brewshop clerk told me to use http://morebeer.com/view_product/16443/102170/Saflager_S-2311.5g. I don't think this yeast is what I want to use. He then told me to let it ferment at room...