Search results

I brew a Hefeweisen batch or two every summer. Pilsen and white wheat, Hallertaur mittlefrau or hersbrucker Single infusion around 152 and ferment with Munich Classic. Ferment @67. Always comes out great, this year tried imperial stefon, After reading the post by @camonick next time I am...

@CascadesBrewer dang, they always say to pitch more then you would for ales, often double. I never considered the fact I was fermenting at 63 versus low 50s. No wonder it took off so fast and fermented down so quickly. That would have saved me quite a few bucks per batch. I learned something...

Welcome to HBT. I started with mead and moved on to beer. You will enjoy all the info you can find here.

2782 +11 gal Marzen =2793

Most of my ales will sit in the fermenter for 3 weeks and get nice and clear. These yeasts are different animals so wanted to check. I have plenty of beer in the pipeline, this is to be drank at beer fest in Sept so Lagering is fine by me.

New to lagers, is it the same as ales and I need to wait a few weeks before xfer to keg and lager in fridge?

Video 48 hours from pitch. Always amazes me how different they look while yeast is working.

Well only 4 people showed up for the free Marzen wort. The brewer did a step mash even vs just straight infusion. I split mine into two 5.5 gallons batches. I dry pitched 2 packs Novalager in one and two packs 34/70 dry pitch in other (yeast choice after all your feedback) after shaking the piss...

Picture from fall 2022 hop harvest beer. I used 1 oz Willamette pellets to insure bittering. Picked 24 oz nugget while mashing and all used for the 5.5 gallon batch. Pouches for reference. Water heater pan worked great for measuring.

The 10 minute rest after dough in and slow start to recirculation is also the key to using Anvil all in one to prevent stuck mash.

Well now, for the marzen I am brewing July 15th that has to be ready to pour September 9th I will use ice water bath to keep fermentation temps mid 60s first 3-4 days. Not fermenting under pressure either. I will be using Novalager for 5.5 gal batch and if I can get another bucket of wort I...

When I brew up my harvest ale using my own hops I usually figure 6 ounce fresh = 1 ounce dry. I always use an ounce of pellet at 60 so I know I have bittering. Then 15 ounces fresh at 30 and another 10-15 @15. I use a biab and set recirculation to be directed through it.

I will cross post this to the beginners forum. Our club in Aitkin MN is doing what we call our Big brew day. The club pays for grain and the local brewery does the mashing. Wort is free, you just need to bring a container to bring it home. This year it is a marzen recipe. What is fun is you...

@IslandLizard I agree do what he can to prevent it but just before he opens the packs draw a sample. Our club did a brew day where we all brought home wort for a cream ale from the local brew pub. The couple who were not able to boil theirs up for 2 days had it start souring in the buckets and...

Free wort for new and experienced homebrewers will be made by the club at the local brewery.

Coming up in one week on June 24th is a beer and spirits fest in McGregor Minnesota. This is the second one for them and my brew club, Glacial Lakes Brewers will be attending it. Of course since we are home brewers we will be pouring some of the best.

What I would do is sample the wort right before pitching the Lutra. See if it has started to sour and then make your decision to ferment or not.

@Mutt98 so how did this turn out? I generally find that there is a bit of sulphur until the end of two weeks so usually ferment 3 weeks. This is because I bottle hefes and cannot burp it like a keg to blow off sulphur.

@Jloewe how did it work out for you?

Anytime I brew a wheat beer or a cream ale I throw in a handful or two of rice hulls. The wheat beer it helps drain, cream ale just as insurance. A pound of hulls is cheap and putting in a handful or two it lasts a long time. I do this whether using the anvil or the traditional biab.