Search results

Hey brew *******!!! I know my recipe is not perfect, or is it? Must be since no one is responding. You have a few hours to comment since I did not get to brew last night as expected.

Here's the recipe I plan to brew this evening: 6 Gallons Malt: 6 pounds Breiss Pilsen Light DME 1L 1 pound Coopers Light LME 8oz CaraPils 1.5L - for body/head retention 8oz CaraHell 12L - for sweetness OG should be 1.057 according to ProMash. Color should be 3-4 SRM Hops (ALL...

Really? I thought it pretty much directly correlated to the yeast's metabolism.

In the fridge it has goes. What happens next? Nobody knows.

Also, if anyone thinks my yeast is simply retarded or mutated at this point from all the crap it has been through and that I should just start over, please say so. I have never brewed a lager before and want to do it right.

I might be brewing tomorrow so should I put it in the fridge now to let the live yeast settle out? Is there any reason not to do so??

Once I realized it was too strong I added some water with a bit of yeast nutrient. It seems to be chugging along just fine now. Should I let it ferment completely before pitching? Or, should I stick it in the fridge now (at high krausen) to force the yeast cells to settle to the bottom? I am...

I guess my question has more to do with the composition of the sediment layer at the bottom of the starter and how that changes over time. When I first prepared the starter, before pitching the yeast, there was a small layer of tan sediment with a perfectly smooth surface. I am guessing this...

OK, starter is going great. I have a question: I do not want to pitch the whole starter, Can I just decant off the wort and pitch the sludge at the bottom??? The starter is in full swing bubbling constantly. Is the yeast mostly in suspension or is their enough settled on the bottom? Pitched 50...

Brewing a Pilsner for the first time tonight. All Saaz baby.

oops... just checked again and that would be 1.069. Is that too high for this yeast??? It seems to be going now so I'm not too worried.

Everything is working now. Just took a while for it to take off. I purchased an aeration stone setup today and will be using that in the future. re: the starter gravity. .75 pounds of DME into a half gallon of water gives a 1.053 SG according to promash. Is that wrong???

no airlock activity, no motion within the wort, no bubbles, no krausen.

I made a yeast starter about 30 hours ago for Czech Budejovice Lager Yeast (WLP802) and there is no activity. I made the starter by boiling .75 lbs of DME in a half gallon of water. I took the yeast out of the fridge and let it sit next to the starter overnight on the counter to both settle to...

For example: Saaz - the definitive Pilsner hop. Combine with Hallertauer or Mt Hood for a complimentary/complex character. Can also be used in ales if you like the skunky/floral character. Can y'all help me figure out what some of these other hops are for? Which styles? Which other hops...

Please discuss your favorite hops as well as hop combinations and the styles or brands of beers that use those combinations. Is it better to use one hop or multiple hops in a brew? Why? Do some hops go together and others not? Why?

What styles is Pacman good for? Is it bad for any? Please post detailed instructions for how to "save the yeast" for reuse.

Makes sense. Also, if oxygen were permeating the bags wouldn't they lose their seal? I think vaccum sealed, airtight and frozen is about as good as it gets. I also weighed out and sealed various freshly crushed specialty grains that are in the freezer with the hops. I figure I have a good 5 or...

HAHAHA - I'd never heard that one before. That's a new one. kvh, I sympathize with you because I melted my auto-siphon too using a counter-flow chiller. Moral of the story: Never siphon hot wort. Fit your copper tubing to hook up to the garden hose and run cold water through it, and then dip...

re: vaccuum sealing hops: Is it enough or do I need special oxygen barrier bags?