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Today I brewed an American pale lager with 75% american 2-row and 25% Mash ready Toasted rice flakes (Gilbertson & Page Gilbertson http://gilbertsonandpage.com/products/adjuncts/) I did a multistep mash 30min@ 122F 90min@140F and 30min@ 158F I noticed during the mash in that the wort had a...

Well I have good news my friends! My pilsner is tasting much better now since I conditioned it at room temperature for a week! The Acetaldehyde faded and now I will cool it and carb it. :mug: So for home brewers experiencing the same problem, it is possible to condition your beer after short...

Unfortunately, I didn't/can't measure Dissolved oxygen but I taught shaking it would be sufficient for a relatively small beer.

I was shaking the starter by hand every now and then, and for the main batch (3 gal) I was shaking also by hand for 15 min (not continuously ahhaha) Not shure what you mean by D/O. Thanks for the advice, I think I'll go with WY 2042 since I want a dry and crisp lager. Ya I might of...

Personally I think it would work using the top off method or even with full volume if its under 7 gal while reducing batch size to 5 gal. I recently use Ferm Cap-S and it works wonders to reduce boil overs so no need to worry about them anymore. Also for the top off method, it was discussed in...

My opinion is to add one can of 49 oz of raspberry puree for a 5 gallon batch and taste it after fermentation. You can always add more if needed. A rule of thumb is 1-2 pound of fruit per gallon. I think 2 cans you will have a In your face fruit flavor. I'd say a 7 to 10 days in secondary and...

Ya, I just got noticeable Acetaldehydes and a bit too sweet/ malty for my liking. The maltiness I can live with but I did not expect the acetaldehydes since I was not aiming for a budweiser!;) I will let it age in the keg at room temp to see if it fixes it, if not I might consider krausening or...

I find my Pilsner isn't so crisp as I hoped it would. I guess I can blame 2206 for that. Next time I'll use w34/70 or Wyeast 2124. Now that I am thinking JonM, do you think Kräusening would of helped your beer and mine? Maybe that's what I'll do if I see no improvement in conditioning at room...

Since its a plastic bucket, make shure there is no scratch inside as these can harbor bacteria/unwanted critters even when sanitized with starsan/Iodophor. Same thing goes for all your equipment that touches the wort/beer. As aprichman suggested use bleach and make shure to rise well as you dont...

Ohhh that's a bummer...:( I pitched at 44F let it rise naturally to 48F. As for the yeast, I collected some trub from my previous lager (rauchbier) and stored it for 2 months. Then I made a small starter ( 300ml/11 oz) with hops and then I decanted it after two days of fermentation and...

In mid December, I made a Pilsner with Wyeast 2206 Bavarian lager fermented at 48F. For three weeks it fermented and since I was gone on vacation, I couldn't do a D-rest when 75% of the fermentation was completed. When I came back,the F.G was already attained (O.G =1.042 F.G 1.011) but I still...

Keep us informed of your tart cherry Belgian red Kegtoe. It sounds delicious! As for my experiment, currently the the wort is fermenting since 6 febuary (friday) with S-05 with a water bath/soaked t-shirt @ 65F. In 5 days, I will be adding gelatin, then cold crashing it.

What I meant is to have a beer that has not only the aroma/flavor of peach but also some sweetness. Extracts doesn't add sweetness to beer so some people suggest to add lactose to add some sweetness with the extract. I am just wondering if it is possible to only add peach puree and to have...

Thanks for the response revco. So I'll add them at the end of primary and I do have a kegging system. Talgrath: I could do that, but my goal is to have sweetness associated with the fruit without adding lactose.Kinda like the beer Fruili (http://en.wikipedia.org/wiki/Fruli). I did do in the...

Thanks again Wolfbayte! That recepie looks great fermentolog, but I am a little hesitant on using more chocolate malt than roast barely. I guess I really like the coffee flavor in stouts! :mug:

.....anyone?... :confused:

Ohhh interesting! Too bad I used BIAB, but good to know in the future. I like the maple bacon syrup idea, how's the taste? and do you think 3.7% of roast and 4.7% is plenty of dark malt/grain? I was actually thinking of upping my roast barley to 7%. Would it be too acrid?

Thanks for the info!Is it possible that the fat in the doughnuts be in the mash/fermenter? I'll add the Cocoa nibs and the cold brewed coffee in last 15 min of the boil. Thanks again :mug:

I'm planning to make a peach Weisen. The thing is, when I add the fruit puree in secondary, I want the fermentation to stop. So my plan is to cold crash primary, rack beer on top of puree in secondary while adding Potassium sorbate and Campden tablet. I'm not sure of the amount needed to...

:confused: no suggestion?