Search results

I was going to ask this same question. What do you guys think the shortest time you could lager it would be? Also is it absolutely necessary to get the temp to that 40* range or could you pass with around 50*?

Thanks Yooper. Would there be an advantage to cooling it down for a week or two?

So, Monday I brewed a Cream Ale and pitched Wyeast 2112 California Lager. It's fermenting nicely right now at 58*. My question is, can I treat it like an ale and bottle as soon as it's done fermenting or will I need to warm it up for a diacetyl rest and then cool it down again like with a...

So, I've had this one bottled for two weeks and just cracked the first one. To my surprise, it's carbed pretty well and tastes delicious. I simplified the hops schedule a little bit and it did turn out a little hoppy. I'm going to rebrew this and go for a more balance flavor with more of the...

Thanks for the info. I might have to try out a couple competitions.

Do you just mail in your beers or what's the story with that?

Problem No. 1... Watching the Packers. :p

It just needs more time. At least three weeks. I have an IPA that's been bottled for three weeks and is not ready yet. It's close, but not there.

I thought the malt used and mash temps effected the body, not the gravity?

Mmmm, yeast farts! haha

If the gravity has been at 1.013 for five days, she's done. Bottle it up. I don't see any way the body would be effected.

Hot wings.

Heard about this today... Their music is so terrible, I don't know if I'll be able to get myself to try it... Or even want to.

The recipe is a guide line really. Some people have fermentation end that quickly. I find it usually takes about 10-14 days. A secondary isn't really necessary, but if you do use one, wait until primary fermentation is over. The only way to tell when fermentation is complete is with your...

I think the fear with the hot temps is that you could extract tannins from the grains. I've never had this happen to me so I don't know if it will make your beer taste bad or not. The next time you are brewing with steeping grains, put your thermometer in the water and not inside the grain bag...

You're beer will be fine. Maybe just a bit over carbonated.

When it's warm it tastes real crappy but cold beer will make me happy.

Yeah, that's a good point about the smoker. I figure if I was brewing all grain, I could easily get my batch costs between $10-$20. Which is substantially less than my cost per batch for extract. I just need to come up with the equipment. But, like I said before, it's a hobby and it's fun and...

I can't really help you out with your dilemma here but was wondering if you set all your ingredients out when you brew? I put them all out on the counter in the order they go in and then set my timer to go off when it's time to add each item to the boil. Just one thing that makes brew day...

I've wondered what other homebrewers do about the money thing as well. Between the cost, (which I realize for some all grainers is pretty low) the time, and the equipment involved, it can get spendy. Do any of you have a donation jar or anything at your house for when friends are drinking your...