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All I brew is lagers with WY2124. I ferment at 50 for about a week, raise to 60 for a d rest then cold crash before kegging. I have a club comp coming up in Nov where everyone is brewing a Cali Common. I want to use my current yeast I use for my lagers but ferment around 60 instead of 50. I'm...

Quick update, tapped my first 5 micron filtered Helles after 2.5 weeks in the keg. First pint had no floaties but still has a little chill haze. Taste is smooth and a little grainy. I think it could use another week or two but so far the filter has accomplished what I wanted.

I've read that German brewers remove at least 60% of trub before pitching. Personally I remove some trub by whirlpooling and letting the wort sit for an hour after chilling before racking to fermenter. I repitch the slurry up to 12 times so I just don't like to just dump all the trub in there in...

What about the cleanliness of the sample? I noticed today when I took a sample right at flame out my reading was 1.050, then I chilled the wort down to 60, let the trub settle and the reading increased to 1.053. Do particles and trub mess with accurate readings?

Not yet. The two beers I have filtered are lagering and I have 3 other kegs to get through before them. I've just cut way down on beer consumption and try to stay away from real yeasty beers. Drinking lots of water has helped as well. I haven't had a bout with gout in a month.

Just filtered an amber lager with a 1 micron filter, worked great, thanks natdavis777.

I've often wondered about the longer wort boil of Pilsner Urquell giving it that extra something. The decoction even adds more boil time so one of these days I'm going to try a long 3+ hour boil time with 100% Pils malt and see what happens.

A local brewery told me his malt rep said Red X was a malting mistake and it took them a year to duplicate it. Said it was a single malt, not blended.

95% red X 5% caramunich III. I got another similar recipe lagering but I stuck in about 10% Pilsner to lighten it up a bit. This one is just a bit too sweet but very good.

I was on the IPA kick for a couple years, got burnt out on hops and brew nothing but malty lagers now. I think I'll stick to lagers for the most part in the future.

I'm a skimmer prior to boil and during the boil until I add hops. It just looks nasty and i don't want it in my beer. I also read the Germans do it so there must be a good reason for it.

I do the same and I've also heard evaporation can change the reading over time.

Thanks guys, I think I'll check into some baking soda additions.

Hmm, when I plug in 15L into Brewers Friend the PH drops even lower. When I punch in 10L it seems more realistic.

I've tried using the same filter for filtering trub and it just clogged real fast and became a pain. Now I let the trub settle for an hour prior to transferring to fermenter. I still get some trub towards the end of transfering but I'm not worried about it.

I'm starting to play around with this as well. My last Amber Lager I brewed had too low a predicted PH with the caramunich and brewing salts so I left them out until the last 15 min of the mash. I didn't check my PH because I ran out of calibration solution for my meter but if feel pretty...

I just filtered my first beer with a canister type 5 micron filter and gravity, worked like a champ.

Thanks for the advice. I will probably try a finer filter next time but I think this one did pretty much what I wanted it to do but I'll find out when I finish off the keg and check for sediment.

Worked like a champ! I think I might have gone too fast though, it only took about 5 min, I think I'll try half throttle next time.

Thanks guys. I'm using Brewers Friend water calculator and its been pretty much dead for most recipes comparing it to my cheesy cheap meter. ( I need an upgrade) When I punch in 5 lbs of red x with 5 gal of straight RO Brewers Friend comes up with a 5.29 PH. If I add 1 gm calcium chloride and...