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Very true, I just have cleaned up the equipment to check FG.

I'm planning on racking a Lager (OG 1.052) to a keg this weekend and Lagering it for 4 week. I have only had the beer in primary fermentation for 14 days @ 48-50. I have ramped up the temp to 63 over the last 3 days. I haven't check the gravity, but I think it has a little ways to go down to...

Vienna Lager, My first Lager.:fro:

No rude faces,:drunk: just a small amount of bubbles. When I shake the starter is goes crazy foaming, but not the normal big rolling fermentation.

So Last night I made a starter out of a Wyeast Munich Lager smack pack. I realized today that my starter is half strength. (I used 2 pints of H20 and 1/2 cup DME) So today I whipped up another 1/2 pint H20, 1/2 cup DME and a couple tbsp. of priming sugar. Chill it and dump it in on top of...

She's brewed up. It got down to 40 last night so I let the bucket sit out over night on the deck. My hydrometer sample wasn't sour so well see in a month or so how it turns out.

Thanks guys

I'm mashing tonight (now) and plan on boiling tomorrow. I plan on refrigerating the wort overnight in my bottling bucket. I this a bad idea? What kind of problems may arise? Thanks Paul

The 2112 I used in this recipe filled a 6g better bottle and was blowing out the blow out tube. The BB had just under 5.5g of wort in it.

I believe you. I'm just trying to learn how to make the best beer I can.

Revvy, I did use Mrmalty and know I need one pack of dry. I was just wondering if I made a small starter 6-10 hours before hand, so the yeast was starting to real "go", if it would be even better. It sounds like rehydrating is the best plan.

Thanks for the info guys.

I know people rehydrate dry yeast. Does anyone make a starter with dry yeast? Does it make better beer?

Not a big Rush fan. I just have some harvested 2112 yeast of a CA Common I did a couple weeks ago.

Edwort or someone smarter than I, What (other than beer) would I have if I brewed these recipe with Wyeast 2112? Would it be close to a Kolsch? Or closer to a CA steam beer? Thanks

I just kegged the original recipe Fri. It's GOOD:tank: I had it in the primary for 7 days and secondary for 12 days at 65, then 70 for 2 days. Thanks for the recipe.

Ordered a 2 keg kit on monday, should be delivered today. It just so happens I have 10 gallons that are ready to bottle (NOT!) keg:fro: this weekend.:ban::tank::drunk:

Thanks men.:mug:

I apologize in advance for the newbie question.;):o:drunk: What do you have if you brew with grains that have been malted? Like maybe 50% malted and 50% grain that has not been malted?

Thanks