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Waited a little longer than anticipated to crack one of these, worked as well as it could! If i ever forget, or cannot locate lactose, i'll know i can do it on bottling day.

The lactose was an off white. Seemed to make sense. Tasted pretty good actually.

I did it on wednesday. Ill report back with results. The lactose turned the water yellowish.

Water displacement eh? I like it!

Also curious about ^

To make room for an ale. For just a week. I will be looking into a second chamber for the future

What an easy rule to follow. Thanks so much! Do you think there would be an ill effect of pulling it fpr a week and leaving at a room temp, then returning it for the duration?

My og. Before primary was 1.066. After primary and at the start of lagering the new gravity was 1.012. So are you saying to lager for 7 weeks based on 1.066? Or lager for 1.5 weeks based on the 1.012 before going into lager? Sorry if that is confusing. Its my First lager.

45887.5+190= 46077.5

I only have the one freezer converted to a temp controlled ferm chamber. I'm currently holding my first lager a a pretty low temp. (Two more weeks to go) I'd like to brew a wheat beer tomorrow tha requires a higher temp. But not as high as room temp. If i pulled the lager for a week and left...

Absolutly I can. I have 10 gallons. So I'll add lactose to half. The only other variable is 5 galons was made with us05, and 5 with s-04. I might consider splitting one of the 5 gal to get a better side by side. Though they taste very similar at this point. Bottling should be sunday...

(Sorry if this has been covered, I searched and couldn't quite find it.) I recetly brewed a chocolate stout and couldn't track down any lactose at all in my area, so I brewed it anyway. Last time I brewed with the lactose, it had a really great creamy head. So i'd like to get the same effect...

Crush em a little more than normal and pick out the nuts.

If i collect 13 gallons it takes over an hr of hard boil to get down to 11.5-11 gallons. I brew outside too.

I second the blow through method. Worked twiced for me now. Took a couple tries the second time.

Thanks

I was just asking myself this. i was wondering if maybe they each fit into a range based on I.B.Us. But the aroma/ late addition hops add a lot of flavour but little IBUs. It would be neat to try to set up some peramiters. Its troublesome though, some IIPAs are labelled as ipa. But some ipa...

Is this a ten gallon batch? Or five? Probably an abvious question. But several comments are that this is a huge ipa. So that leads me to beleive its a 5 gal. But id like to know for sure. I usually make 10-11 gal batches.

I've noticed that both times i've pitched any yeast too hot, i get an apple cidery flavour. This most recently happened with a cream of three crops and us-05. Theremometer broke and i ran out of time temp must have been in the 90s.

Did two lbs of grain with a rolling pin. Took and hr and my abs were killing from the downward pressure. That is if you actually crush the grain with it.