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I'm doing it to clean it up a bit and free up my primary for another batch. Just wondering what the procedure is. I'm pretty good at sanitation and being clean.

I think I solved the water draining issue, but now I have another question.. When I transfer this to my secondary, is there a certain way to siphon? I imagine you want to leave the trub and yeast behind but.. dont you need some yeast for carbonation too later?

I honestly wish I had more tasting experiences in this style before brewing on. I'm sure I'll like whatever I make but I don't want something like Little sumpin sumpin, more toward the other side of the spectrum if that makes sense? Laquanita's and Southern Tier's are the only ones I know of...

American witbier sounds about right now that I try to remember what it tasted like. It was like a witbier with maybe.. half - 3/4 of the bitterness of your usual pale ale. I'm not sure about the orange peel but a small amount sounds good! It's been so long since ive had it and I can't get it...

EDIT: Please see this thread for my recipe and comment https://www.homebrewtalk.com/showthread.php?t=629351 Hello, So I'm looking for a recipe for this as I want this to be my next brew, but I've noticed there is a lot of variation within this style. The one that made me love it was Southern...

Ill do the swamp cooler tonight to try to keep the temps more consistent!

Thanks, I'll do that and use some towels too. Hopefully the capillary action keeps them wet! My basement sits at 60F ambient air temp. How long should I keep it in the water bath? The entire two weeks?

So the water keeps draining in the laundry sink slowly, and I can only check it before and after class which is about a 12 hour day. The water level during that time goes from about the same level as the wort in the carboy down to 1/4 way up, ambient water temp at the end of the day is 56F and...

Partial. I had three bags of grains steeping and used 8lbs of LME. That's a good idea, when I throw this batch into the secondary I'll mark this one using your method. My kitchen scale finally died this morning (Good thing it was working last night) so I'm going to invest in something a...

Munich Dunkel! It went pretty smoothly. Made a mess of the kitchen but maintained the steeping temp pretty well and nothing major went wrong. However, I order my supplies from northern brewer and measuring some of the grains and hops out on my kitchen scale.. it seems like they shorted me on...

Whelp I just bought a 5 gallon for secondaries. Now I can cook 2-3 batches at once!

Any advice on this?

So I decided on this recipe: http://castlerockhomebrew.com/portfolio-posts/munich-dunkel/ I got the munich malt in LME form and the rest of the grains crushed. So I'm going to steep them all together at 160F for 30 mins before adding the LME. I also got the 34/70 Yeast as advised. I...

Thanks for the knowledge. Is there any differences between lagering in a carboy vs the bottles? I can condition it in the fridge just fine. I think I'm going to go that route, find a yeast that works in the mid 50s. Thanks for the suggestion. I'm going to research the yeast the fits the temp...

Curious, but what effect/how does lagering work on the beer? Isnt fridge temps a little below the yeast range? So I assume fermentation isnt happening once you lager it, so what is happening that makes it better? I think I'm gonna go this route to lager! I can resist drinking it for some time!

I was actually considering this. I really want the option to make a lager. I'd need to find something with the proper measurements then gut the fridge. But now I have another question. Let's assume I can get fermentation temperature steady at 54-56F. Do I need to drop the temps to the 40s and...

https://www.brewersfriend.com/homebrew/recipe/view/440821/dunkel What do you guys think about something like this, except maybe swapping the yeast to be safe with the fermented, unless you guys think keeping the fermented in the water bath will suffice.

Hmm. After doing some more research and with your advice I decided to stick to extract brewing for now and not do all grain. Would my goal of a Munich Dunkel still be possible? Can I get the proper grains in extract form and still use the same ratios? I guess I'd need to figure out how much...

Thank you all for the quick advice and explanation of the of the terms such as "single infusion mash" and such. Theses rests are pausing and holding the temperatures for a set amount of time and then increasing until the next rest? Funny about the swamp cooler, I have a large sink in the...

So I helped my buddy brew some beer from kits a few times and have been reading up and have a relatively simple understand of the process. The area I'm in has an abundance of IPAs available, but no good German beer. I was thinking of starting off making a Munich Dunkel and a Munich Helles...