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I've seen a few posts where people rack their beer off the trub after a week or so - I've always waited nearly 3 weeks. My reasons being - 1. i think the yeast continues to eat away a lot of off flavours after the fermentable sugars are gone 2. Under 3 weeks poses no risk for autolysis...

I agree with the above....The best thing is to leave it alone - the krausen will always drop when its ready. 8 days is not that long - give it nearly 3 weeks IMO..

A great idea - although the aquarium water heaters can be moved from bin to bin if a diacetyl rest is required and or the odd ale needs to brewed..

I hate that feeling! I thought i was OCD about cleaning too and then i got 2 infections in a row - almost stopped brewing. Then i got quite a large container filled with water and star san and percarbonate and left my siphoning wand, unused spigots, bottling wand, etc soaking in it the whole...

Ok i like it - am going to ask at the LHBS and i'll try your recipe - Only problem is we dont get German hallertau in New Zealand - Any ideas on what i could replace it with ? Crystal? Mt Hood?

yea probably easier to get a Specific Gravity one - just so your on the same page with everyone elses recipes etc

I would lean toward infection on that one - Unless you dryhopped a mountain of hops pellets and thats hop oil ...what does it taste like ? If it tastes ok i'd rack whats under that slime - bottle or keg it - carb it then drink it quick smart. If it tastes ok it should be fine if it doesnt...

Yes like Hifidelity said - and also wait for the boil to get a good roll on - and the protein (foam) mostly disappears to one side - then start your 60 min timer. Happy brewing ! :)

Great points there - my kegged up friend is often limited when it comes to brewing, he often has to get me round to finish off kegs so he can move on. (I'm a good friend) .. but he has a tidy man cave. But my garage is half full of 740ml brown bombers. At the moment i have i think 5 brews in...

Thanks Gavin i'm going to look into it

in US dollars average $15 on grain $5 yeast and $5 on hops.. gas maybe $1 Going bulk would be the one.

You would enjoy the Augustiner brau (helles)- i lived on that beer for about a year (along with a bit of bread and cheese) Yum i like the sound of your brewhouse at the moment ! Just looking at your Helles Recipe - what is acid malt? I wonder if it's called something different here in NZ...

looking beautiful ! Sounds like a perfect brew day. That stuff is the protein break - don,t worry about it it'll sink to the trub and the yeast will even use some as nutrients. Your going to get a cracker beer.

i wonder if they add it in at the Urquell Brewery? Its imported at my local store and i drink it a lot and the light sweet diacetyl is very consistant and pretty obvious.

Usually the best thing to do is nothing.. The yeast will do its own thing and drop to the trub . I would just take your hydrometer readings and when it reads the same reading a few days in a row its done. Usually no longer then 3 weeks. Dont worry too much about anything else. The stuff on...

If there's a real cold snap (which we had 2 weeks of around 25f- freezing ) then i can use aquarium heaters. They heat the water slow and steady. But i didn't really need to.. the water in the bins takes a long time to change temp so it sunk to 6-7c and didnt seem to affect the ferment...

[/url][/IMG] I just wanted to show those who might think they can't brew lager without a fridge and a thermostat- my lagering bin set up in my garage ! If you live in a cool to moderate climate then use the winter months to brew lagers like a man possessed - It seems like water is the best...

Aquarium heaters for diacetyl rest

Fermenting lager beer in bins