Search results

I can share my Landshark recipe. I'll PM it to you Kev.

"I will likely follow our OPs suggestions for starters, seems he did well with that approach." Ha, that's funny...... that OP guy can really brew. :rockin:

Brewitt, Never hesitate to ask questions. I don't think anybody in this thread will have a problem with multiple questions. Lagers are a difficult beer to brew. Let's see. I follow your procedure pretty closely. If I start my starter several days before brewing I will put it in my normal...

US-06 can attenuate up to 86%. 14% residual sugar from the OG of 1.055 leaves an FG of 1.0077. None of the numbers appear out of line to me. But I could be wrong. http://www.fermentis.com/brewing/homebrewing/product-range/

Hey Jay-DW, I used to brew a lot of beers with mostly Pilsner malt but I never did care for the intense graininess I experienced. One day I was brewing a Standard American Lager but only had 4 pounds of Pilsner. I used that grain and finished the bill with 2-row. That SAL won Best of Show...

No worries Bink. That tiny "pre-mash-out" won't hurt a thing. Very little conversion will be accomplished at that temperature for that short of a time. Give it time and it'll finish. Please follow this up with further posts and pictures if possible. You are very welcome for the recipe...

No need to add more yeast. You'll have plenty in suspension despite your best efforts to clear the beer. Add your sugar water to your bottling bucket, rack on top and then bottle.

Barleyman, You don't necessarily have to do a diacetyl rest. Open the fermenter(s), check the gravity and see if you can smell, taste or sense diacetyl in the sample. No butter= no problem and you continue on with the lager fermentation. I always perform a D-rest but many don't. For me it's...

1 pound of honey malt if you are going to leave the yeast as-is. If you want a great summer beer change the yeast to US-05 and add the orange peel at flame-out. Smoked malt takes over every beer it's in so when you go that way be prepared to make a true smoked beer.

Way in!!!!

Taco, Yes, the beer could have been pulled a few days earlier when the yeast were more active. They will still look for things to eat and raising the temperature will give them a boost. Check the gravity in a few days. It should have dropped. If not, you can gently stir up the yeast and keep...

You are very welcome. I'm thrilled that you are enjoying the beer. I guarantee that the last pint you pour will be the very best.

I finally gave up. I now use all R.O. water and add 10 grams of gypsum and 6 grams of Calcium Chloride. That brings the PH to 5.58. The only thing out of range is magnesium and I'm not concerned. NOTE: I'm no water expert but these numbers work for me in EZ Water.

Good job! You are fine with the 90 minute addition. Hop utilization is rarely over 30% overall and the additional 30 minutes will not affect the beer at all. You could boil those hops all day and not get over 30% utilization. Your temperatures and starter volume are excellent. Keep us...

I think it's going to work out great and you'll make a fine beer. Off topic but if you normally brew with tap water try using mostly R.O. or distilled. Of all the changes I've made to my process over the years- water is by far the most important. I can't express this enough to any brewer.

Sounds good Taco. Maybe the extra melanoiden will actually improve the beer! Keep us posted.

Two weeks will be fine. Sounds like you did everything perfectly.

He-brews, You certainly can use an ale yeast..... but it won't be a lager. Ale yeasts have a bit of a fruitiness and some esters that lager yeasts avoid. It certainly will be good but will probably be more in the line of a cream ale instead of a Helles. Brew it up. No harm at all!

Nope. 10 gallons of goodness. "Batch Size (Gallons): 10" Don't be afraid to ask question. PM me if needed because I don't always check this site or thread.

Are you kidding me? Look at that beer! Absolutely beautiful! Drats, now I'm going to have to brew it up again. Great job 02.