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Lagering is done after fermentation and fermentation is done when it's done. Ferment at 50 and when it's completely finished however long that may be then you lager it for 4 weeks. When you lager you're just dropping the temp to near freezing. I believe Jamil prefers to transfer from primary...

A gravity reading prior to pitching is referred to as an O.G. But thanks for the heads up.

Oops, wrong about the O.G. When you said s.g. I didn't take that to mean it was the O.G. My bad. That being the case it does seem high. Without the lactose I would expect 1.010. If I plug in a pound of lactose that would add about 6 points making it 1.016. Factor in the oats and I would...

Let me guess, the recipe consisted of dark extract and had an O.G. around 1.054. If so, yeah I'd say it's done. Now, let me check out NB and see if I was correct.

The more fresh ingredients the better. I've pushed all grain batches aside in exchange for mini-mashes. I built a mash tun out of a 2 gallon beverage cooler and boil in either a 3 or 5 gallon pot. If it's a prehopped kit I'll mash about 3.5 lbs of base malt with maybe a little specialties...

The recipe looks fine. I take the Spaten Optimator approach and use 100% dark Munich and use a double or triple decoction. But I see more recipes like yours for single infusion mashes. You'll need a pretty big starter. If you under pitch and attempt to ferment at 45-50 it will be slow...

I believe is sees more use in making extreme beers. Kettle additions should work just fine for most other occasions.

The classic dry stout recipe is: 70% Pale Ale malt 20% Flaked Barley 10% Roasted Barley Figure about a 1.040-44 O.G. If you want something like a Beamish, swap some of the roasted for some chocolate. A dry stout is one of those beers I tend not to stray too far from the classic recipes.

I used to do it all the time when I was doing all grain. There have been times it did start to sour slightly but never could pick it up in the final beer.

I made a decent light lager at 60 degrees. Not because I wasn't set up for brewing lagers but to see if I could achieve something drinkable. I used a Coopers Australian Bitter kit and WLP 0830 German lager yeast. Let it ferment at 60 for 14-20 days and crashed it at 35 for a week or so before...

Why would you mix with water? Pour the contents in your secondary and rack. I don't see why the turbulence created from the secondary fermentation wouldn't be enough to get everything blended.

I don't see a pound or so of base malt making a big contribution to the original gravity. If it was several pounds than yes. It does seem odd the recipe calls for 1.7 lbs of DME. 3 lbs is a common size bag so why not just say half a bag?

Brewed 5 months ago, I wouldn't add fresh yeast. If you don't use a temperature in the mid 60's it will take forever. I attempted to bottle condition a lager starting at 50, it did nothing. It wasn't until I bump it into the 60's that I got some results.

1.5kg/3.3 lb tins of extract is about 1liter in volume. It's not the first time I've heard it being sold by volume but it's really a poor way of doing it.

Oatmeal tends to get gummy and the additional grains will minimize having to deal with a blob of goop is why I suggested it. But you can certainly just mash the oats and base malt by itself and then combine the two worts. Honestly, if you would really like to do it as instructed don't sweat...

It's a conspiracy the government threw out there so we would use more corn.:mad:

My bad, I saw pale ale and thought that was the category when it was Amber Ale. In which case you were fine with the 1 lb of crystal. I would still use a darker lovi, something between 60-80. It's also worth noting that Special Roast and Vienna needs to be mashed and not just steeped. Based...

If you use instant oats just mix it with all the grains and add 1.25 quarts of 172 degree water for every 1 lb of grain and that should put the mash in at about 150-155 degrees. Maintain temp for at least an hour and then rinse/sparge with 1.75 quarts of water at 168 degrees for every pound of...

You'll need about a pound of 6-row to mash 22 oz of oats, about 1-1/2 lbs if using 2-row. If you don't include one of the two you'll have no conversion using just the malts in the recipe.

Go with a Pale Extract Cut the Crystal to about .5-.75 lbs and maybe a little darker lovi. Too much Special Roast, should only be about 4 oz. Vienna I would bump up to 1 lb. but .5 lbs is fine.