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that's my plan... to wait... after a few weeks I'll have to hit the panic button. It's frustrating after all the time and effort it takes to make this stuff and then one of the steps doesn't work. I guess that's a good excuse to start kegging?

Same caps I've used on previous beers.

It's been sitting at around 72-73 degrees the whole time carbonating.

5oz of corn sugar in each 5 gallon batch. The pilsner was in the primary for a month and then the secondary for a month. Pale ale was in the primary for two weeks and then the secondary for two weeks.

I had two beers that were ready for bottling at the same time... a bohemian pilsner and a pale ale. Both have been in the bottle for almost 3 weeks. Both have very little carbonation. The only things I did different than usual is racking to a secondary and adding gelatin to the secondary to help...

thanks. I'll probably get the Cereal Killer and see how it goes.

I'm looking to purchase a grain mill. It looks like you can get the Cereal Killer from Homebrewing.org for $89 and free shipping. Is that a good grain mill or should I spend more and get the Barley Crusher MaltMill? Is the Cereal Killer a good value? Is there a big difference? Thanks!

I'm brewing a pale ale with WL001 yeast. This Sunday, it will be 2 weeks in the primary. My next step is to transfer to secondary and dry hop. It's been in the primary at 68 degrees (in a storage tote full of water and swapping out ice jugs twice a day). I'm assuming the fermentation is complete...

Sounds like I need to make 2 investments. A grain mill and a larger HLT. I'm using a 5 gallon water cooler for a HLT now and I'm always coming up a little short.

My local home brew store crushed the grains. I didn't really pay attention to how well they were crushed though.

I brewed an all grain pale ale yesterday. The estimated OG should have been 1048 but when I measured it, it was at 1038 (at 68 degrees). After I completed everything, I entered it into BeerSmith and have a link to the brew sheet below. Just a summary: 9 lbs Pale Malt (2 Row) US (2.0 SRM)...

thanks!

I did a recipe today that says "dry hop 14 days". Does that mean to dry hop 14 days after the fermentation or to dry hop from the start of fermentation until 14 days have passed? Thanks for the help!

So did you make the doppelbock? I'm fermenting a bohemian pilsner now with wlp800 and was wanting to re-use the yeast

I guess I should have got an ale going before I attempted this lager. It sounds like it's going to tie my freezer up for a while.

I've brewed my first lager this past weekend...a bohemian pilsner. Used White Labs 800 yeast. Since fermenting a lager will take longer, I'm wondering what my times and steps are. Here's a little info about the brew. *OG was 1044. *I created a 2 liter starter (probably a little small from...

so what exactly is the multi step process for a large yeast starter? I'm looking @ yeastcalc.com. I need 300b cells. If I have one 1.5 liter flask and will intermittent shake. Would I start the flask for a day... dump it into a larger container and then start another in the same flask and then...

I just got a chest freezer with a temp controller so this is it's first test as well.

I did my first lager (Sunday) this past weekend. A Bohemian Pilsner. I'm using WLP800 yeast. I started with one vial and created a 2 liter starter over a 4 day period. I chilled the wort and starter down to 55 degrees and pitched the yeast yesterday (Monday) afternoon. I checked the carboy this...

my mash tun is a 52qt cooler and the recipe calls for 11 pounds of grain... I setup my equipment in beersmith and this recipe shows "my equipment". I think I have a good understanding of my questions. Thanks for the help.