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Ok, thanks... I can move it to high 60's. Should I use the same yeast I already used or is there a reason you recommended the yeasts you have

Interesting... This would be a Schneider Weiss clone... Very well could be what it's for

I screwed up and didn't make a starter... Just a brain fart... This was 8 weeks ago... It's in a secondary and still appears to be actively fermenting... The temp is 52 and the original gravity was 1.091 I just measured the gravity and it is down to 1.021...I took the reading with a...

I am sorta looking for a beer within the guidelines but most importantly a beer my wife and my bud and Miller drinking friends will enjoy I am not real familiar with hops... Why would you forgo the Hallertau hops?

Bump

Wondering if it is even worth throwing in 1/3 an ounce of Citra at flame out or if the flavor/aroma would not be noticeable and/or if the flavor or aroma would overpower my orange American Wheat? I am planning on doing 1/3 ounce Magnum for 60 minutes and 1/2 ounce Hallertau for 22 minutes then...

What is the point of rapid cooling of the wort vs. the whirlpool? Again I am semi-new to this... Just curious what both methods achieve

Thank you for your help... Any input I to the 30 minute whirlpool instead of cooling down ASAP

I am looking to brew a Weiss beer this weekend and was wondering a few items. I am relatively new to all grain brewing, only two brews under my belt, and am wondering if the different rest temperatures really make a difference? The recipe I am looking at calls for a 99° dough in temp for 30...

Thank you all for the help... This is only my second all grain batch so it very well could be the way it's supposed to taste and smell. Again its not real objectionable I just have never had this happen with my previous extract batches. I bet you are all right that it's supposed to taste/smell...

Anyone?

Thank you for the recipe... Will this recipe better with age? I see there is only a 2 or 3 month fermentation and lagering period to the recipe

I just kegged my guiness clone last night... It tasted pretty good after two weeks in the secondary but there is a smell/flavor that I can't help but notice. I was hoping you could help me determine the origins of it. The only way I can explain the smell/flavor is it smells/tastes the way the...

Any good all grain recipes you would recommend?

With beer gas serving pressures this high... How long should I make my beer line for the stout faucet?

Thanks guys...this helps... I am brewing this weekend and just wanted to make sure I am not behind on brewing a marzen style beer I will save it for next months brew

I am looking to make an oktoberfest nd need to k ow when to brew in order to have available in late September Thanks

Thanks... I think I will start at 39 degrees at 13 psi... This should give me about 2.61 volumes... I can play with it from there

Thanks everyone... I know it may be personal preference but how much does 0.2 volumes of co2 affect beer up or down?

I was thinking 2.57 volumes of co2 was good for all beers (with the exception of my stouts)... Am I far off and does anybody have other suggestions or recommendations?