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February (I think) is the last month to get the Wyeast Rocky Mtn Lager yeast for the year. It's a seasonal/limited edition and a beast for a lager yeast. I brew 3-4 batches from repitched slurries every year after it is released. Just keg'd a Std American Lager w/ it two weeks ago. WLP 840...

Yes, it's probably best to err on the high side of that range, but beers made w/ low flocc'ing yeasts (hefe, wit, kolsch) always seem to be near-explosive by the 4th or 5th day. One caveat to your diacetyl question: If you're fermenting with a quickly flocc'ing yeast like many English ale...

1) Anywhere from 4-7 days, then either ramp down in keezer or put in cold keezer and let it ride if the keezer is full of cold kegs already 2) I generally dry hop in primary 4-5 days after the brew day, but have had good success dry hopping in a muslin bag in the keg during carbonation 3) Not...

Pilsner Malt Showcase Results! Here is my first pass at a summary of the results. 35 participants rated seven 100% pils malt lagers from different maltsters. Each identical in terms of process and other ingredients. I plan to continue evaluating the results this weekend but would appreciate...

I should finish crunching the numbers this weekend. All the data is entered. I will most likely post a thread link here and start a new thread.

Have been printing handouts etc today. Beers are ready to go! I pitched this to Zymurgy and there's a good chance I'll be writing an article about the event and results. It will take me a few days to data enter and analyze the information, but I should be able to post some preliminary info...

Hah Hah. Last fall I accidentally pitched a quart slurry of WY West Coast IPA yeast in a 10g fermenter of CZ Lager but didn't realize it until two days later when I went looking for the jar of the IPA yeast for another beer. Completed the fermentation in the 50's as planned with the ale yeast...

5 gal Maibock, 5 gal Schwarzbier, 5 gal German Pils = 15 120 + 15 = 135 according to my Texas Instruments Owl Calculator

They're all keg'd with speise and will have about 35-45 days (depending upon when they were brewed) to lager before serving. Yes, Barke Pils was included. FWIW, all the hydrometer samples taken before keg'ing were unique. The assertion "pils is pils" that I've often heard definitely doesn't...

Not to hijack the thread (ok, maybe a little), but this seems germane to the discussion. Great Fermentations of Indiana is hosting a Pilsner Malt Showcase event on Saturday, January 11th. It's free and you can sign up for a 1pm or 3pm time slot. Yours truly brewed seven (yes seven) five gallon...

8918 + 35 gal Munich Helles 10 gal Doppelbock 5 gal Kolsch 5 gal Schwarzbier 8973

This T-Post/U-Post combo has served me well for many years. I'll take some actual closeup pics of the trellis later. Costs about $20 all-in. 1 x 6ft T-Post - Consider this an 'anchor post' that will stay in ground year-round 2 x 7ft U-Post - Use two short bolts to overlap/connect them through...

+1 for no 2ndry on most beers. Depending on what's in use, I ferment in plastic buckets, Anvil SS BrewBucket, or a 7g Blich conical. I've made great beers and marginal beers in all three. I have found little correlation between fermenter material and final product. The brew bucket is my fav...

+ 1 for reversing the chocolate and black malt %'s and either cold-steeping the dark malts or adding to mash right before sparging. FWIW I prefer Carafa II or III to black malt for a Schwarzbier. Seems less acrid and the minimal roast is reminiscent of cold brew coffee.

Welcome to HBT from Indiana! I like making pizza almost as much as brewing beer. They go SO WELL together. The pizza threads on HBT are great. My best advice is to use 00-Flour (Double-Zero) and pick up this book which explains the preparations of various crust styles in the typical home...

5 Gal Pre-Pro Lager, 10 gal American Lager, 5 gal IPA, 10 gal DIPA, 10 gal German Pilsner 7,628 + 40 = 7,668

Tighter bubbles, more compact and usually longer-lasting head, less carbonic bite, "smoother" mouthfeel I suppose, and improved shelf life as the speise/remnant yeast scavenges a lot of oxygen in the carbonation process. You also save a lot of CO2 in your tank and free-up fermenters faster...

+1 on the BF calculator. I usually refrigerate 1.5 quarts of saved wort (aka speise) from the boil in a 2 quart sanitized mason jar. Within a day or two after the beer reaches FG, I put the speise in the keg, purge, and rack beer as usual. Since I mostly make lagers I leave the keg in a 60*...

Are you checking mash pH or using a brewing calculator that estimates pH? Alkaline mash/wort can cause soapy flavors. Also, leaving wort on the primary yeast cake way too long can result in breakdown of fatty acids in the trub and soapy flavors. If you're cleaning/rinsing adequately then my...

To clarify, by the time I'm pulling the thick decoction I generally have been in the starch conversion range for at least 45 minutes depending on previous direct fired steps, so conversion is mostly complete.