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Just wondering if its a mash issue ? Mashing at too high a temp ( 72-75c) and causing too many unfermentables will create a high FG and a sweet beer.. and pitching 2 packets for an OG 1.060 is probably a good idea.

Yes leave it on the cake - The first part of fermentation has happened (might taste a bit fruity because of the warm conditions) but more work has to be done. Bubbling airlocks mean nothing really - it can still be dropping gravity points without bubbling. Ive had a few ferment perfectly with no...

Grrr the dreaded white slime ! As a side note about your buckets - i have had 2 infections so far and basically cleaned the buckets like a crazy man possessed - then left them half full of sterilizer - on the side, upside down, round and round -then multiple paranoid level sprays with the star...

To me the picture looks like the hops are just separating and floating to the bottom - looking all good to me, just doing their thing. And i don't think its an issue puting the hops in first - as long as things didnt splash around too much. I personally think 8 days is too early to rack - but...

just wondering if it tastes great what makes you sure it is infected? I know when i dry hop it often releases oils that form whitish bubbles on the surface. Happened to me, i was sure my brew was infected - but it tasted great and stayed tasting great long after bottling. After a bit of...

Augustiner Brau is a Munich beer (as are most) but can be found in most Supermarkets, and corner stores, and train stations and side of road stalls (i love germany!). I went to Pils in Czech rebublic and went to the pilsner urquell factory - worth checking out...thats a great beer - as is Bud va.

yea i would imagine 2 35 litre boil pots would be a laugh checking in at the airport. Just use your travels to drink and study the great beers of the world - if you get a chance in Germany drink "Augustiner Brau munich Helles' - i would guzzle that everyday if i could. Dam now i'm thirsty...

You wouldn't need to cold crash first just rack it off for the lager period. As for the diacetyl rest - did you pitch at fermentation temp ? If so, you usually wont have a problem with diacetyl - in my experience anyway. When i pitch my yeast at 50F i've never had one butterscotch problem...

I am about 3 years and about 70 brews deep into this game and i'm just going more brew crazy everyday..this sickness just gets worse - or should i say better:) Are you doing All grain or Malt extract ?

This happened to me once - Wild yeast infection maybe ? It got real slimey and disgusting but i read somewhere (on this forum) to just keep on with it. So i finished fermentation, bottled it and out of 30-40 brews in my brew history- that was probably the nicest. People still talk about it. lol...

I always prefer 'light' Liquid malt extract...but i bet your beer will taste nice !

Agreed, i did a rush batch once, OG 1.042 ( actually a double batch - doh ) and I'm pretty sure it fermented properly - but was really awful to drink. It took 3 months bottle conditioning before it was drinkable. And by then it was quite nice. I really believe in leaving in primary for at...

Never added fruit to beer as of yet - but i know people who throw a bunch of raspberries in their secondary - actually the beer Raspberry combo is not too bad.

I thought lager yeasts fermented around 10C -12C (50F-55F) ? I am just a noob myself and have never used lager yeasts but these temps look like Ale yeast fermentation temps - maybe i'm wrong? I know some "lager kits" (eg the Coopers lager kit) just use Ale yeast.

Homebrewing is the best hobby for a procrastinator -