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I brewed a marzen last Wednesday. Just a 2 gallon batch. I used 2 packets of saflager 34/70 (seemed like a lot to me but brewers friend's yeast calculator suggested it). I used my refrigerator to ferment. The temperature inside the refrigerator is about 40. I know this is a bit low, but I...

Thanks. Any other comments?

Can someone give me a little information on the malt labeled as (Briess) 2-row brewer's malt? How does it differ from other base malts, especially ones that are also 2-row? For example, I want to brew a vienna lager but all 3 of my LBSs are totally out of vienna malt. I want to do an all 2-row...

I'm also pretty new at brewing with only 4 brews under my belt. However, my advice would be to hold off on the 5 gallon batches until you have a better grasp at what you're doing. My first brewkit was set up for a 1 gallon batch. The smaller size made everything from handling to actually...

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Yesterday, I brewed my first 3 gallon batch. I don't yet have an 8+ gallon pot so I had to split the wort into two pots for the boil (the boil called for 4 1/2 gallons total). One of the pots was predominantly wort while the other was mostly sparge water. I had both pots on the same heat setting...

Thanks everyone. Starting d-rest now.

I should probably clarify, it's more like a bubble every minute. I don't think I jostled the carboy around too much, but I did have to get the stopper off so maybe it stirred some things around?

I am in the process of fermenting my Marzen. Today is day 7 of primary fermentation (at approx 52-53 degrees). Bubbling in my blow off tube had pretty much ceased so I took a hydrometer reading. It was very close to my FG. About an hour or two after taking the reading, I went into my basement to...

Is there a way to fix this or am I pretty much up the creek? I don't think the wort was any higher than 60F when I pitched and it was only at room temp for 3 hours max. It's been at 52F since last night.

Marzen fermentation still going at a pretty good clip. Temp holding at 52F. Getting a bubble every second or two.

Thank you for the info. I haven't tasted my previous brew, the one with the underwhelming fert, so maybe it will be fine. It wouldn't have been so bad had I not seen a single bubble in my blowoff for the 2+ weeks it's been fermenting. The krausen was present, but sort of weak as well. Last...

I'm pretty confident I did a decent yeast starter. I sprinkled the yeast on 4 oz of 72F wort and let rest for 15 minutes. Then I added a little cooler wort (probably around 60ishF) and gently stirred for 15 minutes before adding to the aerated wort in the fermentor. I'm relatively new to...

I only did a one gallon batch. I know there are conflicting opinions on what temp to actually start inital fermentation at. I've seen a few sources say room temp and a few others say to start at your intended primary fermentation temp. Last time, I brewed a vienna lager and started it at 54F. I...

Just brewed a Marzen today. Used Saflager 34/70 dry yeast. Made a starter per the Fermentis directions. Pitched into ~60F wort. I've been fermenting at room temp (~62F) since 4:00 Eastern Time. I'm already seeing the low Krausen stage and actually already have some bubbling in my blow off tub...

Going to be brewing my first Marzen and I'm looking for comments/input. I'm a little shaky on the best mash boiling/wort boiling methods, so if anyone has a better way of going about it, please let me know. I plan on bringing one gallon of water to 170F and adding my grain, keeping the wort at...

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Thanks!

What mash guidelines would you suggest? What temp should I reach for boiling and what temp should I maintain the mash at?

Going to brew a ONE GALLON ALL GRAIN Marzen soon. I've come up with the following recipe: BATCH SIZE 1.0 Gal FERMENTABLES: 1.25 lb Vienna Malt 56% 0.50 lb Pilsner Malt 22% 0.50 lb Munich Dark Malt 22% 0.20 oz Saaz (60 mins) 0.10 oz Domestic Hallertau (10 mins) WLP830 German...