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Dave Hester would say "YUUUPPPP".

In!

Beautiful! Look at that snow white head! Love it. Thank you for posting the picture. I'm all kegged up and when it's ready to pour I'll post a picture too. Nice job brewing a difficult style.

How exciting!!!! My 10 gallons from February is still lagering. Next time you draw a beer I'd like to see a picture of that beer (if possible).

Kvess, In my experience there is no need to return the beer to the lager fridge. You can leave it at basement temperature until you are ready to go to secondary. At that time you can cold crash the fermenters a couple days before going to secondary to help drop the yeast.

GREAT! Now keep us posted and let us know if you would change anything.

GREAT! The guys posting above got me all fired up and I brewed 10 gallons on Sunday. Get a big active starter going. I've switched to pitching cold so do some research on that. Cool the wort lower than fermentation temperature, chill the starter to a lower temperature than that, pitch and let...

Outstanding! I'm thrilled that you are enjoying this beer. Now get another batch going.

Winner winner chicken dinner!!!!

"Hurt" sounds like you broke up with a girl just before Homecoming. You didn't "hurt" anybody. You stole from them. You continued to take orders and money from customers that you had no intention of supplying or repaying. Running a business isn't easy. I opened my business in 1995 so for 16...

There are conflicting opinions on this. Yes, after the D-rest. Also, you should get the beer to form its protein haze before introducing gelatin. So ferment out including D-rest, crash cool and either add gelatin to the primary or rack to secondary on top of the gelatin. This is what I do...

Thank you very much for the congrats. This is the system I have been using lately. It's from Northern Brewer's site. Gelatin is an excellent clarifier for homebrewers. It's cheap, easy to get, removes tannins and chill haze... with no ill effects. There's been some debate over how to...

Yo-Yo Ma.....

Mind? I think it's great. rtt121 is correct. No late hop additions in a German Hefe. The only thing I'll add is that if you change the boil to 60 from 90 make a small hop adjustment. No big deal at all as this beer is not about the hops. Just attempt to get the IBUs between 8 and 14 and...

Yes, Sacch. I shot for Munich water. I use deep well water from the mid-west. My water straight up would be too high in several areas(HC03 and NA). So, 8 gallons of well water, 8 gallons of RO water and (for me) 1/2 teaspoon of Epsom salt and 1/2 teaspoon calcium chloride.

18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.89 % 1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.94 % 1.00 lb Munich Malt (9.0 SRM) Grain 4.94 % 0.25 lb Melanoiden Malt (20.0 SRM) Grain 1.23 % 2.50 oz Hallertauer [3.80 %] (60 min) Hops 16.0 IBU 2 items Whirlfloc Tablet (Boil 15.0...

Those of us from the Chicago area should be able to vote at least 6 times..... then again we have one Governor in the Big House and one on his way.... so, not so much.

Ingredients: ------------ Amount Item Type % or IBU 0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.00 % 5.50 lb Wheat Malt, Ger (2.0 SRM) Grain 55.00 % 4.00 lb...