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It always ferments out very fast and low for me but always has an off flavor that is a byproduct of an unhealthy fermentation. No matter what I've tried to do to make it a healthy fermentation, seems to always fail. Now, I've only fermented with it 3 or 4 times. Not like I'm on round 20 or...

That's good to know. It did finish fermenting in about 2.5 days. Just waiting to taste it until it's had a couple more days to cold crash

I always hear great things about it. That's why it's frustrating I keep missing the mark. This time, I forgot the yeast nutrient and whirlfloc towards the end of the boil. Hopefully, that won't hurt it. I did give it plenty of O2 though

I have not brewed a good beer with34/70 yet. Fingers crossed on the Pilsner sitting in the fermenter pitched with 2 packs of it at 68 degrees and under pressure..

Personally, I would only use food grade containers if I'm going to be consuming whatever is stored in the container. You may not notice any off flavors or side effects but there are chemicals that could/will leach into the product that could be harmful over time. Especially if you are going to...

That's a tough beer to pull off for an experienced brewer let alone a first timer. Just remember, almost any oxygen exposure and it's oxidize. Do your best but don't get discouraged. Good luck!

Got me thinking this topic would make an interesting thread.. more so, hops you hate. Not hop combos you hate. I really dislike Sabro

Morebeer's Maibock kit. Was truly delicious. If you haven't tried it, you should!

One of my best lagers reached about 33psi on accident. It'll be fine

Whatever you brew I'm sure it will be good. Just save me a bottle of each :D

If you can fill it halfway and keep the pellets compacted you won't have any problems but that's tough to do. The problem would be if they fall over and thin out then they will most likely not burn. If you can find a way to stand it on it's side it shouldn't be a problem.

My experience with the smoke tube is don't overdue it. If you intend to smoke a meat for 4 hours, leave the smoke tube going an hour at most or else you'll get the ashtray taste. I've actually stopped using mine (Might use it one day for cold smoking). Just do the snake method with the charcoal...

I've used these before with no problems. Have you checked the keg side to make sure all O-rings are on the posts and the posts screwed tightly? The little pop its and springs are correctly in place? You may have a damaged o-ring. Edit: You may also have the spring upside down

I was disappointed in Summerfest. I get like a blueberry note or some fruit on it. Not what I want in a lager

6 hours for me as well. I usually start mid afternoon. Crack my first cold one towards the end of the mash. I enjoy brew days. I'm not one of these 30 mash/30 min boil kinda guys.

I never order a flight of beer BUT there's something appealing about the look of a flight. Even at the worst breweries, the presentation makes the beer look better.

Out of stock now..

My last lager yeast took about 48 hours before I saw activity. I had already given up on it and went and bought some dry yeast but I kept it going on the stir plate anyway. I think while I was brewing I noticed activity finally.

Honestly, it sounds like a rock solid process. Doesn't sound like you should have efficiency problems. Maybe try a finer crush on the grains I always do a mash thickness of 1.33 qts/lb of grain. I tend to sparge with more water then I mash with. Sounds like you have the opposite approach. I...

I think you've got to clean up the process a bit by doing what DBhomebrew recommends in the previous post. You want to pull the grain bag from the mash water and let it drain completely (squeeze or no squeeze). You can still have the 2nd kettle ready to go with the sparge water at 170 and drop...