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Much obliged for all the help, I'll use this info when I brew my next Vienna!

I meant to write using Munich malt as base malt, I got to remember to proof read!

I brew partial mash due to space and heating constraints, my brew method is as follows; I usually use pilnser malt as a base malt then throw in some other grains. My ratio is around 7lb grains 4 lbs DME. I put in about 2 gal of water in pot and put the grains in a big ol grain bag. the bag...

Thanks for the article, I'll have to start searching craiglist for a pressure cooker! :mug:

I've started experimenting with slants and have tried my first batch. I really think this is the best way to go as far as saving yeast is concerned. As far as I'm concerned the best article on the web is http://www.realbeer.com/spencer/yeast-culturing.html (New to posting, not sure I posted...

Sorry Ive been imbibing, and forgot you said you had a refridgerator for lagering, well my method is good for all the ghetto lager brewers out there!

Ive had good luck lagering with igloo coolers. I put primary carboy with double bubble airlock and two frozen pop 2 liter bottles then wrap sleeping bag around it for insulation. This keeps temps at at about 50 -55 degrees. Swap them out morning and night with 2 liters you have freezing in your...

Try giving the beer an extended secondary lager conditioning before bottling, at least thirty days at 40 degrees or lower, that should knock out the yeast so no bottle bombs. If you cant use a refridgerator Ive had good luck using a igloo cooler, Let lid lean against airlock and wrap sleeping...

Hello home brewers, I've been in KC for about a month now, was living in Denver CO before. I had to quit brewing while preparing to move and couldnt wait to start again in KC. Ive been home brewing for about a year and a half, am now up to partial mash. Have a Helles lager in primary and a...