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Brewing the latest version of my Altbier this afternoon and tomorrow will be kegging a Marzen and a Doppelbock and then putting them aside to lager for a month.

Just thought of another of my good beer names...back when I was doing BIAB with propane (Foundry user now) I was making a pumpkin ale and somehow one of the screw on legs of my false bottom that I used to keep bag off bottom of the kettle fell off and was nowhere to be found. Thus, the beer...

God, it would have been over 50 years ago..odds are, growing up in CT, it was one of my dad's Knickerbockers or a Hull's (New Haven brewery back in the day). First craft beer, was a Henry Weinhard's from West Coast somewhere between '79 and '83. Buddy of mine in college played in DII...

The lager lover in me wants to say German Magnum, Mittelfrueh and Saaz!

877 + 3 gallons Doppelbock = 880 gallons

What DB said. the pH of your tap water is not the main focus to be concerned about, it's what makes up the water. It's mash pH that you need to be more concerned with, with a 5.2-5.6 range as the sweet spot, with lighter colored beers usually at the low end of that range. 5.6, after 5...

I am a competitive brewer, have been using Whale Pods for 3 years now to ship to comps, no breaks yet, knock on wood!

In the videos he does for each of his recipes, he did kind of touch on that somewhat. He pointed out that if a brewer was using English malts, Maris Otter or Golden Promise, that Munich was usually lower in the recipe, but those who used more German grains, i.e. German Pilsner malt, those...

Brewed up a Marzen yesterday.

767.5 + 3 gallons Marzen =770.5 gallons

Fellow Masshole...love love love Notch, just never get there enough. As a lager guy, to me, they are the best brewery in the State. I know TreeHouse is always the top of any list, but there are a ton of breweries that make fantastic IPAs too, like as you mentioned, Trillium and Vitamin Sea...

Pretty sure a local lager brewery here in Mass, Notch, uses side pour for their German lagers too. And my brewery in my town uses one or two, for any lager they have on tap among their plethora of IPAs.

In your first picture, the black plugs in upper center of pic, are they in all the way? The left one shows more metal sticking out then the right one. Same with black plug in that pic on bottom, to the right of the fan?

Ah! I thought you had already looked at the wiring inside it. Odds are it's a loose wire or a burned out one then.

Looks good to me. If I had to nitpick, for a competition, I would change out the Willamette hops, for something more continental, as the BJCP guideline do mention that. I mean with spicy and woodsy notes, the Willamette may be fine, but it also has grassy notes, which could get you dinged a...

Anvil switch on unit is set to 240? If you opened it up and the wiring is fine, what about the circuit board? See any burnt spots on the board? I have seen pics of switches on the board burning out. They do sell replacement boards.

How long does the beer sit in fermenter before bottling? Are you cold crashing beers or lagering any? If beers are sitting for months, or your cold crashing or lagering, there could be not enough yeast still in suspension to eat the priming sugar. Another thought, are you adding the...

Thanks Martin!

Did it just show up or has it been there? It kind of looks like yeast that stuck to the side, when you pour a yeast starter in, that dried in place.

I step mash a lot of my lagers, but for a German Pils, I like just a 90 min mash at 148-149.