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4.5# wheat malt bel 4.5# 2 row US 2# flaked wheat 1# rice hulls 1# Munich malt .75 Centennial 30 minute boil US 05 Gonna be adding cherries to secondary. Anything look to far off in this recipe? Any changes one might do. Just looking for some criticism or a thumbs up.

Someone puts girl in the name and the dogs come running. jeeze... :tank:

Its not infected is it? How does it taste? It may be infection just starting. If so drink it up!!

I turn it down to keep a nice rolling boiling. If I keep it turned up I waste way to much propane and whenever I put anything in it wants to boil over again.

I have never seen a difference with Irish moss. My clearest beers have come without it. Just my observation.

I have both and like the wing capper. Simple and fast.

Why cant you just soak the crushed blueberries in starsan if your worried?

I left mine in the primary. Turned out great. Mine was a whiskey oatmeal stout and I just added the oak chips to the primary.

My problem is getting them to leave :P

Yep I love hops and the IPA brews i have made I have never noticed much of a difference between 10 to 20 oz to 35 oz. I have done both and do not gain much after 10 oz except for aroma. Usually using about 4-6 ounces including dry hops.

Commercial/industrial HVAC/Plumbing.

My chickens love it. I start brewing and they think its dinner time!

Liver problems?? You would need to be an alcoholic or have a pre existing condition. Weight gain?? You would have that same problem eating to much food. Your liver can get stressed with many things not just alcohol. Some much worse in stuff we drink and eat everyday.

Poured a glass tonight. Very good. I will be brewing this again. Fast and easy. Just how I like it :)

I keep mine on a box above the floor. I have not had a problem yet but yes I am on the very low end of the yeast capability. You definitely do not want to set it on the basement floor it will leech all the heat from the carboy.

I keep mine at 54F. I like the taste when fermented at lower temps. I leave it in the primary for 4 weeks no secondary.

I keep mine at 55F. I like to stay at the low end of the yeast.

Alot of books recommend if its your first lager to wait to cool it down until fermentation starts. Especially if you are under pitching/ not using a starter. You need around 240 billion to cold start a lager at 5 gallons. From what I have read it should be fine but others more knowledgeable...

Can this be kegged and use that as secondary? Or just leave in primary for 2 weeks?

The yeast would eat the oxygen up very quickly. I use a 6.5 and it works out fine for my 4 gallon batches.