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Even during "lagering"? That's my only mind f**k with this thing. As long as I know they stink while at 35° too, then I'm fine with it. Thanks all.

Sweet! Thanks. I don't mind the sulfur at all. I know that's normal for lagers. Thanks again!

I didn't want to hijack the other brewer's thread with my own lager funk question. I have my lagers lagering since last Saturday (day 8) at 35°. I open the freezer on occasion to make sure there's no craziness goin on in there. Well, the last couple days, the freezer smells a little...

A lot of people I know do a 20 minute rest at 170° for the mash out

Cool. Thanks. I hope it turns out well. I've already screwed up one schwarz that I did as an ale, by adding too much Black Malt. I think I might have a Schwarz jinx. :)

My first AG is 13 days old. It is also a lager (schwarzbier). I pitched 2 S-23 packs into 5 gallons and I'm sitting at about 65% attenuation after 13 days at 51 degrees. I measured 2 days ago as well. Well, I'm moving it up to 65 for diacetyl rest but I decided to taste the hydro sample...

If you use Beer Smith, you can input this recipe and then hit the convert button at the top of the screen.

:off: They closed our Sportsman's Warehouses in Phoenix. Too bad too. They had a better local selection of worms.

I just used the Dry Safbrew WB-06 in a hefeweizen at 72° and the banana esters are PERFECT for my taste. The nose is more prevalent than the taste but it's good. kingoslo: IS there a micro near you than serves fresh Hefeweizen? If so, theirs probably has the banana aroma and flavor.

The Schwarzbier at my local Gordon Biersch. Man that stuff is GOOD!

:off: That's some funny ****!!! LOL!!!!

Man! Congrats on the score! Your boiloff will also depend on how vigorous the boil is too. I still don't have mine dialed in yet but I'm getting there.

I know there are some here but I can't figure out location and times of meetings. I live in Avondale and would like to get with other homebrewers. Mike

Thanks for the salt. :) I need to get a mill... This way I'm in full control of the grain. I just see all the bad info on corona mills, but they're affordable, but I see people are getting excellent efficiency with them. I wouldn't even know how to set or adjust the mills appropriately...

After listening to Palmer and Jamil's Brew Strong show, I couldn't agree with you more. Shaking the fermenter is a very effective way of oxygenating your beer. Just a ton heavier than a hose. :cross:

What style beer is it?

lol! Thanks! I actually read that thread before you posted it. Well, not having any friends at all who homebrew, every drop of my learning has been from internet boards and books. I can tell you those 2 are probably still very common myths because that info (which obviously is bad) is in MANY...

My mistake. I confused what I read about corona mills with batch sparging. But even the beersmith site tells you to account for efficiency loss if batch sparging, by the way. Not 10% but 5%. How to Batch Sparge - A Beginners Guide to Batch Sparging

Congratulations to Sammy, SN, Stone.....etc. They are not only a brewery, they are a business. Businesses do not idle or they will fail. So, hat's off for being nationally recognized names. In response to Sam Adams Black Lager....YUM! Schwarzbier is my beer of choice on ANY occasion. The...

Honestly, I would set the efficiency to 65% when building the recipe. You will find yourself much closer to your OG if you do it that way. It will of course cause you to add more grains to get your readings but it works. Batch sparging makes it harder to get over 65%. I just did my first AG...