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Remember to boil the bag in some water before you put it in your fermenter. Put a stainless steel ball in the bag to sink it. Good luck.

Pellets in my experiencing with dry hopping don't settle for me.I had to cold crash them or put them in a bag. I only use whole leave now.

My neighbor made a good apple lager. Used local apple cider. Solid apple taste. Good luck. Let us know how it turns out

Fermenting at 65 or so should be good. Won't get that lager taste but more of a wheat flavor. Should be tasty.

This style of beer should be lagered if I'm not mistaken. Beware your ferm temps.

Looks great. Thanks for the updates

Well I know you have a picture lol. Sorry I should have clarified. Wanted to see how other people made out

Anyone have a pic? How close is it to a newcastle?

Thanks judge.. We will have our first review of a brew that is not our own in a week or two. My beer is up next week :/ I'm hoping more people will want to send in as time goes on and by the amount of emails ive been getting it looks very promising..Thanks for the support and perhaps one day we...

Thanks for the support. We really appreciate it. The videos will get better as well as my comfort level on camera. We are doing it live so it takes some getting used to.

Nope I don't need two bottles. 1 beer would be fine you're right and I state that. I leave it up to the sender. I'd be happy to send in one of my own to you if you have a channel. Like I've said before I got this idea for and from people on this site and thought it would be informative and fun...

Congrats man. Looks real nice.

Finally got the next video up...still getting used to this whole making videos thing..tricky but getting better.

Blow off tube is a must during initial fermentation. I learned the hard way. Look forward to see your finished product

I think we have a winner. Old hops. See. Didnt even think of that.

Every beer is different in my experience and from what ive learned in here..i do know that C02 brings out hop aroma and a green beer is not the final product (obviously)...that being said allow for full carbonation and conditioning and see if it increases to what you had in mind,,,update to...

Oops. Not bottle. Caught that. Um. A colder serving temp might mask aroma. Also carbonation levels. Other than that cold crashing shouldn't drop aroma that bad. I mean 4 Oz is a lot.

How long has it been conditioned in bottle for. Could be that it's just not ready.

Typically the thought process goes like this in my experience and just looking at threads like these. The more you mess with the beer in your case opening the fermenter and stirring the beer you risk infection. Two you took the chance and sanitized then stirred away if you introduce any o2 in...

I kept it about 60 fermenting for 3wks. Kept the wheat flavor down to a minimum.Then put it in my fridge for 3 wks before bottling. Truth be told the reason it was left cold crashing so long is because I forgot about it.