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I won't say it's ideal doing it this way but I've had good luck. So yeah, sounds cool. NB advertises a 1.052 O.G. so it's a bit bigger then mine. Not that I think this is going to make a huge difference.

You have 2 options, extract or mini-mash. If you want an extract recipe replace the pale and wheat with approximately 6 lbs of wheat extract. Torrified wheat is unmalted and ideally needs to be converted which will require the help of a base malt. Including equal parts of 2-row will provide...

About a pound but you can accomplish the same thing with .75 lbs of regular sugar. If your primary fermentables are coming from malt extract I'd say it's a pretty safe addition.

Keep a modest gravity and you'll be fine with just using the 3 gallon carboys. Generally I brew in the 1.040-44 O.G. range so it's not as crucial for an extended lagering period. For these lagers it's basically 2 weeks for fermentation and 2 weeks lagering in the same vessel. If the beer was...

Looks like a go. I have to say, too many times a brewer wants to take a solid recipe way out into left field thinking they know better when they don't. Glad to see this isn't the case.

Are you looking for recipes with your on hand ingredients? I see everything for a red, amber, brown, stout or pale ale. You're a little limited on the lager category. However, I do see what I call an American Schwartzbier which is just a roasty lager. You do have everything for a premium...

In a broad sense when you see a recipe that calls for candy, brown, corn, cane or invert sugar you can use rice syrup. You could also use it in place of honey, flaked maize or rice. Or you could make some rice wine.

Use it in place of sugar. It'll have it's own unique quality, you'll just have to try it out. Supposedly it doesn't dry the beer out as much as sugar.

Same here, just soap and water. To bleach my buckets would be like removing the seasoning on my cast iron cookware.

Lager it or not, it's still going to be a straight up ale if you're using Nottingham for the yeast. A lot of kits use the term "lager" in the name but unless you use a lager yeast it's not an actual lager.

Sticky floors are like a luminol test for homebrewing.

Shoot for a gravity around 1.040 and ferment at 55-59F. After a week or so, bump the temp up a few degrees to let it finish. By the second week it should be ready. There's no reason why it wouldn't be drinkable, just a bit green. I've deliberately made a lager similar to this using WLP 830...

Are you using wheat extract? You posted under the extract section of the forum. Wheat extract is a blend of a base and wheat malt which will satisfy any basic wheat recipe without the addition of any further grains.

The fact of it sitting for 4-6 weeks shouldn't be a concern. However, the white matter concerns me. You don't have trub or break material when brewing with prehopped kits, only a slight krausen ring on the bucket should be about it. After 4 weeks it should be pretty clear with maybe a cluster...

Here's a rough guide I came up with based on your information: 5 Gallons 5-6 lbs Wheat extract 1 lbs Munich extract 0-1/2 lb Crystal 60 6-8 oz Chocolate Rye, Chocolate Wheat or Cara Special II Danstar Munich yeast Extract can be dry and/or liquid, just won't need as much if dry. You can use...

You ferment around 50 and lager at near freezing. Normal frig temps are around 35 so that's fine if you keep next to your milk sort of speak. Sometimes I have to bump the temp up to accommodate a quick ale.

I'm not aware of an easy answer when it comes to making a Rauch from extract. Rauch malt needs to be mashed and is not real intense so even doing a mini-mash with a pound or two may not yield the results you're looking for. I did just have an idea. You'll need a charcoal grill, some type of...

It looks like a run of the mill aluminum pot, though the bottom appears a little pitted which would be the result of using caustics to clean it. Stop cleaning and brew. You mentioned stainless, are you sure? After brewing just clean with soap and a sponge or nylon scrubbie at the most. I...

I have some reservations about the Brita type pitcher filters. They remove chlorine and chloramines which is good for brewing. The down side is the filter is a damp environment exposed to the open air and can be a haven for bacteria which will now inoculate that chlorine free water. Not so...

Usually when you use 3068/300 you're looking for those esters that define a Bavarian Hef without it competing with late hop additions. If want to add some late noble hops that's pretty safe. I wouldn't use something like Cascade.