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I notice little or no activity in the secondary and when I say higher gravity I mean 1056 range, so not to high. I read that it the acet may be due to not giving the yeast enough time to convert the acetal to ethanol. Thanks for the input. Johann

I have been having some problems with acetaldehyde in my all grain ales. It seems to only affect my higher gravity brews. Could it be that I am racking off the primary too soon and not leaving enough time with maximum yeast contact? I usuallly rack after three days of primary and then let...

Yes, I agree with Brewsmith. Ales are easier to brew and are ready to drink much faster than German style lagers. Many homebrewers are reluctant to try lagers because of the time and temperature constraints. I just bottled my 1st Helles lager after brewing ales for three years. It wasn't to hard...

What is the reason for recirculating cloudy 1st runnings? What problems can occur if cloudy runnings are not recirculated? Non of the brewing books I have mention why. Thanks Johann

How do you wash yeast and is this a good way to get reusable pitching yeast? Thanks

I'm still concerned about the amount of yeast available during lagering. The dreg samples that I got after racking from the diacetyl rest were very bright but tasted of butterscotch and had little yeast left and that was the dregs.

I've had beers from pale ales to strong ales last over two years without going bad and most have improved over that time. I think storage is key. Mine are stored in the basement in the dark at about 65 degrees year round.

No, I use a tube attached to a tap valve near the bottom of the fermentation vessel. I don't want to oxidize my beverage. I guess it was a poor choice of words but I did it to save writing.

Thanks David! Appreciated.

I have racked my 2X lager twice, the second time to do a D-rest. After pouring out most of the beer into the secondary I poured a couple of pints of the dregs and looked at them and found little yeast left. I want to cold ferment the secondary for a month at 32 degrees. I am worried that there...

Thanks guys for the feedback. I am much relieved. Sorry about starting another thread, but I just joined and didn't know this came up before. Thanks again. Johann

I've had a white filmy,chalky paint looking film on top of some of my secondary ales from time to time. I thought is was mold and now iam not sure. I was told it could be old yeast cells. has anyone else experienced this stuff on top of the secondary after having sat for a few weeks? Thanks

I have been to Munich and had various types of helles such as Lowenbrau, Hofbrau, and Augustiner brews. They are so good and so fresh that they put any bottle or tap to shame. They seem to be a "real ale" in a lager form and cask conditioned. I have never forgotten the wonderful taste. A true...

You can get good Munich Helles recipes from . Bavarian Helles by Horst Dornbusch (Paperback - May 15, 2000) Avg. Customer Rating: (Rate this item) Usually ships in 24 hours List Price: $14.95 Buy new: $14.95 Used & new from $8.00 It is a good book and I am...