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It depends on what your going for. As a general rule of thumb, you extract more bitterness the longer you boil. Though there are definitely limits to this. I've done it both ways depending on how much bittering I wanted and the amount of acid in the hop I was using.

I remember seeing pictures of your gravity system, nice update! I just did an update myself, but mine has to be mobile, so the result isn't as sleek and well contained. Take a look...

Thats assuming a 60 min boil. Most of my boils are 90 minutes, so I wait 30 minutes to put in my 60 min hops :)

From BYO: This seems pretty straight forward. He's saying that newbies just add up the times to get the total boil length. Not sure why someone would ever do this. The boil time should be specified in the recipe. The 60, 15, 1 min is the amount of time left in the boil when those hops should...

The article is actually on their site. I read it before, but will read it again and comment. Here is the link... Brew Your Own: The How-To Homebrew Beer Magazine - View by Issue - January/February 2009 - 20 Tips for New Brewers

6 to 7 gallons sounds about right for what you should collect in your boil. You should lose 0.75-1.5 gallons an hour boiling depending on the surface area of your kettle. You should look to finish with 5.5 gallons before chilling to account for losses. What did you actually collect in your...

So I assume you have done one before? If so can you provide some guidance on a what worked for you? Did you infuse with 212 or drop the temp so you could get more water? I understand the Turbid Mash procedure very well, so no need to go into too much of those details. Thanks.

I need some help from someone who has done a turbid mash for a lambic before... I've been reading over the turbid mash procedures in the July/Aug '08 issue of BYO, as well as the Wild Brews book. The problem I'm having is that in both cases the infusion amounts, target temperature, and water...

Some good points. I generally filter at the end regardless, so it's not really about needing to do it, but whether there is benefit to doing it early. What I have been doing is primary fermentation for 4 weeks around 50-52 then immediate drop to 32 for lagering for another 4 weeks. Once...

Hmmmm. I may have been confusing diacetyl with DMS. I've very new to lagering so both are new to me. My understanding of the lagering process is that it helps precipitate some of the unwanted components of the beer such as polyphenols in addition to aging. So the goal would be to get some of...

I was filtering/kegging my marzen today and it occurred to me that maybe it would be a good idea to filter my lagers prior to the laagering stage. Just wondering what people thought of this, good/bad idea? It seems to make sense regardless of whether you dump trube from a conical or transfer...

Thanks for the info. I did do a search of "lager starter" first, but didn't see anything in the top 10-20 that looked like a good match, so I posted. Sorry if I duplicated a common post.

Ahhh, ok. so 5-8 days of yeast growth in the starter and 2 days for the yeast to flocculate for decanting, makes sense. Guess I better do the starter tonight at ale temps so my yeast has time to flocculate. Thanks!

Interesting that your suggsting 7-10 days, I've never heard that before. I usually do my ale starter the thursday before I brew, which I guess would be two days before pitching. Whats the reason for giving the cold lager starter so much time? I mean I understand that lagers take longer because...

I'm going to do my second lager on Saturday and I was wondering what temperature to use for the starter? Typically with an ale started I would use the range used for the beer (e.g. 68-75), but does it make sense to do the same for a lager? Should I keep the temp of the lager down around...

Yes, but the weird thing about this is the restart. I haven't heard anything like this happening before. Especially since I oxygenated and added nutrients 3 days prior to the restart. This morning the bubbles are even faster! So the question remains, was it the oxygen and nutrients that...

White Labs 565 - Saison I. I've also heard things and read about it in the "Farmhouse Ales" book.

So I brewed a Saison on the 4th and I ended up being a little more efficient with my extract than expected (1.082 sg versus 1.074 sg). Thus, the amount of yeast I pitched was probably a little low even though I used a 2 vial 3 liter started on a stir plate. I pitched the yeast when the beer...

I've had 1-2 out of 15 brews that needed beano due to presumed unfermentables, but nothing like this. I underpitched a little because I was expecting 1.072 and got 1.082, but I wouldn't expect this kind of slowdown. I will continue to monitor the progress, maybe it will just be slow from...

> iodine test for conversion before lautering? Good point. I have never used the iodine test before, but had planned to use it for future brews. Whats the best way of doing this? Is there a kit I can buy or do I just need some iodine. Thanks.