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I doubt it is the gelatin. Gelatin does not taste sweet.

Welcome to home brewing! "Putting the comfort of a micro-organism ahead of the comfort of your family"

I would go with San Fran Lager and mash low if you want to do a Pilsner type beer. Or Wyeast Bavarian Lager. People have reported the Bavarian Lager to do well at the higher end of the lager range, high 50's low 60's.

Sure. Put the starter in the fridge for 24 hours and the yeast will flocculate (clump up and drop to bottom). Most yeast will form a compact layer in the bottom. Once I am satisfied with the amount of yeast that has dropped out, usually 24ish hours, I simply pour off 90% of the starter wort...

Here is my schedule, typically. I use a stir plate and 2L Erlenmeyer flask. Depending on the starter size I might or might not decant before pitching If I have a big starter >= 1.5L ish, I decant. If its smaller, I don't. t minus 48 hours - get starting going t minus 24 hours - put...

Thanks for the replies. This was helpful. I am batch sparging so I will probably do 2 sparges and keep my ration around 1.25 and I dropped my effeciency to 75% from 80%. I am also planning the beer around 1.100 and if I end up around 1.090+, I'll be happy. So, I should be in good shape. I...

Probably going to go with my standard 1.25qts/gal

I agree with you about bottle conditioning, but I just don't have the motivation to bottle up a 1.050 dunkelweizen when I have all the kegging equipment and if fermentation goes well I can be drinking it the 2 wk mark. For what it is worth, the 2wk kegged beer stayed pretty consistent over the...

*Dupe

I am brewing a 1.100 ish all grain Imperial Stout, tomorrow. I have read to mash thick, 1qt/gal, leaving more sparge water to increase efficiency and I have also read to mash thin, 1.5qt/gal, to increase mash extraction to increase efficiency. Assume kettle and mashtun size aren't an issue...

You don't even need to reboil -- just bring up to 180* hold for 10 minutes and back into fermenter. All you need to do here is pasteurize. If you want to boil just bring up to boiling and go straight back into the conical. I see no reason to extend this process.

I don't usually got those flavors unless I eat a spicy burrito before brew day.

The BJCP class I took recommended swirling the beer when judging and evaluating a beer. We were also recommended to really try and get a good sniff in when the beer is first opened and poured as a lot of the aromas, especially hop aromas are extremely volatile and are only present for a short...

Did I miss the spices in the ingredient list or article? Just curious, it looks like a delicious old ale, but where is the "Spiced" part of the "Spiced Holiday Ale"?

Without seeing it I can't be sure, but I am going to guess it is the cold break settling out. If you put in a clear fermentor such as a glass carboy or better bottle it looks like Egg Drop soup. It is simply the cold break (proteins, etc) precipitation out of the wort, coagulating and dropping...

Yeast can definitely take a little longer at cooler temperatures to get going. I would stress it, it appears you did everything right. The cooler temps will make better beer, so don't worry.

You need less grain to make the same beer if you run it through twice do to the increase in extraction efficiency. You probably reduce your grain bill and cost by 10%-15%.

I think you are being a little defensive as a HBS owner here. I happen to love my 3 local home brew stores, their philosophies and integrity. It sounds like you fit into the same boat. And I never accused anyone of doing anything unethical. Your comment comes off as a little rude, as well...

your brew is probably as good as its gonna be. Leaving in Primary, especially a small Mr. Beer thing for a few months probably hasn't had any ill effects.

With temps in the high 50's, I think you are safe using us-05/wlp001/1056 as long as you cool the wort to high 60's and pitch. The heat kicked off by the yeast will keep you in the optimal fermentation temps. If you are "very" worried about it, Nottingham is a gold cooler fermenting ale yeast...