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HAHA! I was considering having a hot scotchy and raising my glass for all the others that took off of work today to brew! Man my brew day almost got as stressful as work!

Awesome, thanks for the pics because that is exactly what mine looked like. I would have added a pic but didn't have enough time!

You're right. Just worried that something's wrong lol. This is my first lager and I already put a lot of time and money into getting all I need that I don't want it to go wrong. Thanks for the help! Quick question: would unconverted sugars in the mash still give me the same OG as if they were...

Hey, I'm brewing a german pils, all 95% pilsner malt, 5% carafoam. I'm in the middle of recirculation and the wort is running very cloudy! I've been doing it for about 20 mins and its still very cloudy. Is this possible for all pilsner malt? mashed at 148-147 for 75 mins. There was no grain...

Hey guys, I plan to brew a German Pils and I ordered 2 packs of Wyeast Bohemian Lager Yeast 2124 with my grains that I got in the mail and when it got to my house yesterday I saw that the yeast is a little old. Manufacture date is Nov 12th 2012. Putting that into mrmalty.com I found that both...

I think what I decided to do is put the carboy in my kegerator that is set to 43 degrees. I will wrap it with a sweatshirt and my winter coat. I emailed Wyeast about Bohemian Lager Yeast 2124 to see if the yeast will still work at this temp because their site says 45 degrees and they said yes it...

What about the d-rest? What I wanted to do was ferment around 50 degrees, then when I see primary starting to slow down warm it up a few degrees for d-rest. Then I'm unclear what I should do after the d-rest. Can I keep it at 60 degrees for the remaining time of the 3 weeks? Or can I leave it at...

Haha! So if I got this right I would ferment for 4-6 days until it starts to slow, then raise temp for d-rest for 2-3 days until fermentation is complete. Then I would just go right into lagering after only about 8-9 days of fermenting?

Good thinking. I can wrap the carboy in a winter jacket or something like that. Sounds cheesy but whatever works right?? How long would you suggest leaving it on the kegerator? Until it slows then put it at room temp for d-rest? How long to d-rest? Once d-rest is over should I transfer to keg to...

I do have a Beer Meister kegerator that I can ferment in, but the highest temp it goes is 43 degrees and the lowest temp Wyeast lists on their site for their Bohemian Lager Yeast 2124 is 45. I would also say that when it kicks on, it is probably blows cold air that is below 43 degrees. Anyone...

I understand your reasoning to try and prevent oxidation but I will say that I will learn from your mistake. Tanks for the heads up. I was planning on keeping the beer in the primary for 3-4 weeks. Thoughts on that?

So if I unhooked the gas line from the regulator, it will act as a blow off tube on the keg?

How long has it been fermenting?

Ill be sure to keep some frozen water bottles around for sure. I plan on mashing at 147 for 90 minutes single infusion. Hopefully that will help dry it out and create a bunch of fermentables. Thanks for the help!

Good idea, something to consider. I've read and saw on BTV that that lager strain does was at those higher temps. Hmm much to consider...

Hey guys, I want to brew a German Pilsner and I heard the Wyeast Bohemian Lager Yeast 2124 does well at higher temps. I plan on fermenting in my closet which is consistently 58-60 plus I plan on putting the carboy in a shallow tub with 3 inches of water covered with a t-shirt and have a small...

Hey guys, I want to brew a German Pilsner and I heard the Wyeast Bohemian Lager Yeast 2124 does well at higher temps. I plan on fermenting in my closet which is consistently 58-60 plus I plan on putting the carboy in a shallow tub with 3 inches of water covered with a t-shirt and have a small...

I think you are right. I started this thread thinking my FG was at 1.028 but after checking a third and fourth time it's is 1.020. That is ok with me because I had slightly better efficiency then I expected plus I increased the crystal malt. It's about 70% attenuation and that's ok with me. The...

I'm embarrassed to say that I just took another FG reading and it is 1.020. I am positive it was 1.028 earlier because I took the reading twice. Earlier I took the reading in my clear wine thief, but just a few minutes ago I put the sample in a tall slim beaker. I don't know how that happened...

After I wrote that last response I retried the MoreBeer Refractometer conversion spreadsheet and I it said that my FG is 1.020! According to my refractometer reading. That makes me feel a hell of a lot better! When I tasted the sample I felt like it didn't taste overly sweet and it didn't have a...