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I have been doing 2 additions; one at end of primary and one in keg if using whole hops. If you are using pellets, you can dry hop in fermenter, wait a few days til they drop then and add the rest of the hops to the fermenter. I would do 3 or 4 oz total.

Wow, either you got crazy efficiency or you have more grain than you thought. Sounds like you have an imperial amber ale;) I would make sure you aerate well to get it some what dry and dryhop it heavily. p.s. I had a beer hit 92% efficiency once after I dialed my grain mill too tight, let it...

Thanks! Your reply is about as perfect as I could hope for! My blonde started with a typical ale krausen then had the lager krausen you mention. My beer is now at 1.006, and really tasty. Since I kept the beer in the ale temp range I think I have maintained the original proportions of each...

My timeline is allowing for yeast to clean up any by-products of fermentation, to drop clear and to ensure complete ferment. Mine is the conservative route, but works well. Of course a lager can be at FG in a few days, but sulfur etc need to off-gas. Here is a good resource for you...

In hind sight, you wanted to give the primary about 2 or 3 weeks before raising temp for D-rest. Lagers are a different beast than ales, everything is going to take twice to thrice as long. Your beer will come around, but you need to give at least another week in primary. You are at FG but let...

I recently got the ball rolling on a new batch of yeast: WLP 060 which is a blend of WLP 001(chico) 051( anchor ale) and 810 (anchor steam lager). I made a basic blonde ale (1.047, 21 IBU) last week. It is down to 1.009 already without a starter. Fermented at 65-68f Tastes really clean and...

Go for it!

Let us know how your blonde comes out :) I was going to do a blonde with Mt. Hood hops, but for the life of me I can't find the package I bought....so I am brewing my blonde with all Cascade too. I decided to try a single 15 min addition to get about 20 IBU. I expect a good amount of flavor and...

Hey Jason, I guess that is a possibility. I have always given lagers about 2x as long in primary as my ales. This may not be necessary, as many seem done within 10-14 days. I did keep the beer in my temperature controlled fridge which as a margin or error or +/- 2 degrees, I set to 52f, towards...

The beer was very good! It was gone in a day:) Not a trace of diacetyl. Even cleared to a decently clear level...thanks again for the support. I feel like I have another tool in my brewing toolbox.

I don't often start the morning with a beer. This morning I took one for the team and pulled 1/2 pint off the warm, krausened lager. I chilled the beer for about 15 minutes in the freezer and sampled it: Aroma: less butter, more classic clean lager aroma Taste: Way less diacetyl! Not totally...

Yes, the off flavors have crossed my mind. I guess I am potentially trading one off flavor for another. However, I think the strong diacetyl flavor is potentially more off-putting than the 10% of unhopped starter. I am just glad I have 2 other kegs of great beer for the event this weekend (an...

Alright, the deed is done. Pitched a very active 2L starter of American Ale yeast into the room temp keg of lager. This was quite an event, and the lager seemed to instantly reject the alien yeast and I had a huge foamy mess billowing out of the keg. I supposed the fact that the lager was...

Hey guys, before I try this, what are potential risks? The beer is drinkable, but obviously has the diacetyl issue. I am expecting clarity to decrease, and gravity to change a tiny bit (OG was 1.040, starter is 1.035) as long as I follow proper sanitary practices, is there any risk of this...

OK I am going to try a krausen. I have 3 days...going to get a starter on the stir plate this morning and add it at high krausen.

Thanks guys. Denny, if its an infection, would I run a greater risk if ruining the beer by warming it up?

Hi guys, not sure hat happened with my American Lager, it seemed D-free at kegging. I fermented at 52f with Wy2035 for 21 days, warmed 64 for 3 days, racked to keg and lagered for 2 months. Anyway the beer is going on tap at an important event next weekend. I just took sample and it is now a...

Porter with flaked wheat came out perfect. Just enough mouthfeel on a moderate gravity porter. Thanks for the support.

I should have used the word "batches" from first attempts. We only brewed this once; 4 slightly different hop schedules from one wort. So, my only wisdom here is the beer needs to age a bit, add more sugar, and/or mash lower temp: 150. My posted recipe is a good IPA, better without late Bravo...

My attempts got much better over the last few weeks, so though I am not super close, the beers all came out good, and got better with some conditioning. The last few pints of the keg(9 weeks) seem much closer to what I was shooting for. I have been continuing to drink RPM at many places around...