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I just did a partial-extract Doppelbock. I put the fermenter in the bath tub and let it set for a day. The thermostat on the house is set at 71°. The temperature in the fermenter was creeping up on 75. I didn't want it quite that high, so I filled the tub with some water and dumped some ice...

That link IS what I do after boiling at 212°. The instructions are listed on that page. That is exactly what I've been doing. I follow that procedure just as it's written. The kit comes with everything that it lists. So, this is what I've been doing: PROCEDURE: Note: If you are using...

Right - after the initial 212° to kill all the bugs, I bring it down below 170 and start the recipe instructions. At this particular place, the kits are sold as ales unless you tell them you are going to lager. I have never used lager yeast as I've never had the facility to lager. I have...

This is a recipe I've followed several times and it's only come out right once: http://www.defalcos.com/component/content/article/188.html

Sorry - I'm doing a partial extract. The first thing I do is bring the water to 212 degrees and then bring down to 170 to proceed with the process. What do most people do to keep their fermenting temperatures down?

Ok, you bring up two things that worry me. First, you mentioned boiling the wort. What I've done up to this point is put the water to boil at 212°, get it down to 170° and begin the process there. Are you talking about boiling the water again at some point? The second is fermentation...

Ok - how long should that take the 2.5 gallons to get down below 100°? Also, when you say 2.5 gallons - do you mean the 2.5 gallons you started with, or 2.5 gallons minus whatever's evaporated?

Ok, I'm gearing up for several batches over the next couple months. When I first started brewing, I seemed to be doing fine until I started getting batches that had this weird taste to them. I can only describe it as gasoline-like. So, I've tried to rule out anything that might be causing...

Yeah, I've been using a bath since the beginning. Dumping ice in the wort makes the chill time well under 10 minutes. The guys at work are telling me to just chill a few gallons of filtered water so they can be poured in. I may try that as well.

Thanks for the info everybody. I hadn't thought about freezing the bottles themselves and dipping the whole thing. I need to stay away from no-chill for the time being because I'm trying to figure out where my weird results are coming from. I had been getting bagged ice from the gas station...

I haven't got my hands on a chiller yet, so I thought I'd do this - drop a block of ice in the wort. I thought I'd sanitize a couple Gallon Zip-Lock bags and fill them with filtered water that's been boiled, and dump them in the freezer. Then, I can put the wort pot on a pile of ice and put a...

Thanks for the info. The Weizenbock tasted EXACTLY like the Dopplebock. It was weird. A shocked yeast/stressed fermentation seems likely. Normally, the recipes I use provide a packet of dried yeast. The Helles had a tube of liquid yeast. Though I thought I followed the recipe to the...

I'm trying to develop my pallet and learn what I like. Once in a while, I'll have a beer that has a specific taste to it. I'm starting to think it's related to the yeast used. The guys at work brewed up a German Dopplebock recipe from the local homebrew store. It was good, but I noticed a...