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Good point, I forgot to remove that initial transfer to primary from my process list. Thank you, Dean

Why would more yeast at extended time reduce the diacetyl rest need? Can I just always extend fermentation and not need diacetyl rest? Dean

Great, and thank you for your quick response. Dean

I am making a Helles with Wyeast 2124 Bohemian Lager, and I was planning leaving it fermenting for three weeks at 50-55 while on vacation, then raise it to 60 for a diacetyl rest, then continue lagering as normal. Is the three weeks in the primary going to be an issue? thanks, Dean

After all of the advice from Rph_guy I have settled on the following process: Heat to Mash temps BIAB - Mash - 60 minutes, 90 minutes drier Boil 15 minutes, NO Hops Cool to 98 Leave in boil pot pre-acidify wort to 4.5, phosphoric acid 1 mL at a time then test pH Transfer to primary - no...

Rph_guy that is some great information and url links, thank you. How do you pre-acidify wort? Just add Phosphoric Acid(10%), little by little, mix and test? How much do you add(little by little)? Dean

What probiotic blend of bacteria do you use by chance? How do you do a kettle sour as it might be easier than racking to my carboy for 2 to 3 days?

RPh_Guy, thank you for your response. I made some process adjustments below. I think I will look into using the "L. plantarum", I see some tablets for sale on Amazon. I am going to change a boil time. I will extend my mash time. My fermenter is a glass carboy, and I plan to use tubing only...

After some research, there appears to be many ways to create a Berliner Weiße. I am looking for critiques of the recipe and process that I have thought about using. Any hints would be great. 5 gallon batch Ingredients: 3.5 lbs German Pilsner Malt(Weyermen) 3.5 lbs German Wheat...

Not a momentous occasion, sorry, but actually not using that one gallon of iodine teat dip, I did go with an iodine wound heal solution at 1% for a bit and recently purchased some StarSan. I had given up brewing for a bit, and recently returned brewing again. thanks, Dean

Thank you for the response, which is very helpful. Dean

Thank you for the response, I basically add 3 tb per 5 gallons. Is this a problems if I add a little extra like that? thanks, Dean

Congrats, I plan my marzen for November or December. ;(

I couldn't agree more, the springs and summers were quite hot and the beers were very refreshing. The beer was also quite good in the winter, with less people. I was last in Salzburg in late 80s and early 90s, I need to get back someday. I think try to brew up a batch of Marzen, and I was...

I have a recipe that calls for 2 ounces of Hallertau at 2.9%, but I am going to purchase Hallertau at 4.1%. Do I adjust by doing the math: 2 ounces X 2.9% / 4.1% = approx 1 1/2 ounces? Is this the general rule? thank you, Dean

It is a vial, I will do a small starter and report back on the results. Thank you, Dean

Liquid: White Labs WLP029

I found some 4 year old yeast in the back of my refrigerator that I had been saving and I was wondering, if I do a yeast starter and by chance it gets going, would it be safe to use? If it is safe any recommendations on starting or increasing would be appreciated. Thank you, Dean

I found at least two bags one bag not rated good and one I am looking at had good rating 4 1/2 stars wth 180+ reviews: Extra Large (26" x 22") Reusable Drawstring Straining Brew in a Bag by The Weekend Brewer What is needed for a 5 gallon batch, he has quite a bit of each. thanks, Dean

I normally do extracts and would like to try brewing in a bag and I have been offered some free grains(2 years old, tightly covered) 2 Row Pale and a German Pilsner. Any recipe recommendations? Notes: I would like to make 5 gallons I have not done a lager yet, but maybe could do a california...