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Racked into secondary around 1.006. Danstar Nottingham, nothing short of amazing. From 1.045 to 1.006 in 6 days. And it multiplied like there's no tomorrow. 11 dry grams to approx two pints. Jar on left was harvested from the top during krauesen , jar on right from the bottom after primary...

I really like Danstar Nottingham. It plows through wort like a freight train and finishes fairly neutral, dry and drops clear. Occasionally and depending on the style, i even like to treat it as a lager yeast. By fermenting it on the lower temperature range and 4 weeks of lagering. Even...

Going for the gusto... with the best grist morebeer has available for this style. I have a good feeling, v4 is going to be a heck of an awesome brew. I decided to go with Crisp No.19 MO for the base malt. Looking through my hop stash, I have 1 1/2 ounce EKG 6.0 alpha and several ounces of UK...

I added your recipe into wort pro and it's exactly as you said. I've never used Carafa III but it looks like a de-husked dark roasted spring barley ~ L525. I'm going to try it in your recipe and see how it tastes. I really enjoy the barley flavor in an Irish Red style. For me, the barley is...

I was thinking for version 4, about cutting back on the light roast Barley 2 to 3 ounces but then that messes up the red color. It never came to mind to replace the 2 to 3 ounces of light roast barley with melanoidin. Would you completely omit the Barley altogether and replace it with...

I do have two kettles a 5 gallon from my old extract days and a 20 gallon. I believe I could step mash but it would be a lot of calculations because I would have to drain the wort off the grist, heat it for the next step and add it back into the MLT. Just seems like a lot of work and a nasty...

Thanks Bro, I am really pleased with the clarity. I've tried gelatin before but only had limited success. This time I tried something new... I added 1 teaspoon of gelatin in 8 ounces of water. I heated it slowly until it stirred clear (about 130F degrees. Then I added 1 teaspoon of...

My Lord both sound like totally awesome brews. Way over my skill level though. I have a cooler HLT/MLT, so the ability to step mash is difficult at best. Maybe I might tackle these recipes when I grow up. I'm just happy my pilsner dropped clear Thanks for posting :)

I'm using Wort Pro for android.

Does anyone have a good CO2 volumes for this beer? Thinking maybe around 2.3? Thanks

Yeast is Fermentis Saflager S-189, "Highly flocculant, this yeast falls out of suspension easy resulting in brilliantly clear beer." But that's not what I experienced. I also mashed at 148F for a lower calories, one of my son's is weight lifter and asked for a low cal pilsner. You also peaked...

I have a German Pilsner (best malts) / S-189 / Saaz hoped, I've had in lager @35F for 6 weeks, that hasn't dropped clear. I added gelatin and put it on gas this afternoon. It tasted wonderful but I'm looking forward to it to being clear and carbonated. I debated with myself over using Weyermann...

Well it's day 1 of fermention. I'm fermenting at room temperature ~ 65F. As expected notty is plowing through the wort like a freight train. I took a sniff of the air lock, it smells like straight up buttered grapefruit. Can't say I've ever smelled a beer brewing like that before. Now It's...

I got the pound from my friend at my LHBS. He special ordered them for some guy and he tried to contact him several times but couldn't get ahold of him. So he asked me if I wanted them for $5.00. I said sure why not, even though I never brewed with them before.I figured German Spalt is one of...

Spalt is one of the 4 noble hops, I've not tried. So thanks, great to know I can sub for all those delicious styles. Thanks again for the reply

I have a lb of German Spalt 3.8% Alpha to play around with. I've never brewed with them before, any recipe ideas?

I hope this wort looks familiar. I increased the batch size to 6 gallons (pre-boil 7.5 gallons), but I still got 1.043 OG or 83% efficiency. That's a new record for me :)

Dunkel Bock, same recipe as my Traditional Bock posted above, but with little chocolate malt added. I don't even know if Dunkel Bock is a style or not but is sure is tasty.This is my last for the night, I have to work in the morning. This thread is nothing but an enabler :)

That is a super interesting graph thanks for posting it. I'm more of a set the temp, pitch and forget for a while kind of guy. But your right... Based on my experience, Notty plows through wort like a freight train. I've never had a lag issue or fermention issue with notty.

Traditional Bock 6.7% ABV fermented with Saflager 34/70. My favorite beer, in my old scratched favorite pint glass. Just one will do ya :)