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Thank you guys for your input. The problem is that this beer is about a month old. When it starts to clear you usually can see the process from the top. Not here. That is why I start to panic a little. I am surprised why the Isinglas did not do the job. Also there are other agents around like...

What clearing agent do you use?

When I was brewing one of my lagers I forgot to put a tablet of Irish moss and now my beer looks like a muddy water. Two weeks ago I added there a pack of Isinglas (consist of 2 packs where you add fluid from a small bag and an hour later fluid from the bigger bag). No improvement. It is lagered...

100% agree. I just botled it today 10 pounds (4.5) MO 1 ounce (30 g) amarillo 60 .5 ounce (15 g) amarillo 15 .5 ounce (15) amarillo FO Saflager S23

I used Cafale US -05 Yeast. I like your recipe so much I'll brew it again this weekend. There are some local problems with Amarillo. But some store still have it.

It is Nottingham yeast. This recipe is Born to Be Mild from byo.com.

Thank you FastAndy for a great recipe. I brewed this beer 2 months ago. Now it is almost gone. This was my first AG so I used a little more grain 10 pounds of 2 row and 1.2 pound Cristal, hops as per your schedule. Beer was ready to drink a moth ago but it was way too fruity with a strong...

I probably should have been waiting for a good advise, hold up and let it sit for 3 months or so. But when you have an itch in the butt to do something, everything is cleaned and sanitized; well I siphoned the beer from under the white bubbles and bottled it. It will all add to the experience...

But my FG is 1010, I simply don’t see where this extra sugar will come for a bottle bomb.

Thank you guys for your input. I am a beginner brewer, just made about 10 batches so far and I had no idea what is brett pellicle. Here is what I found out: “Brett is an oxidative yeast. Brett forms a pellicle- a lumpy white film yeast that coats the top of the beer in fermentation. The...

When my beer was due for bottling I realized that the airlock is dry. I did not have any seal for probably a week and I noticed the white stuff on the surface of the beer. Does anyone know what is it, is the whole butch spoiled? I think I will bottle it anyway, I just cannot imagine dumping...

I did the same, just rough and simple. Took the pliers and turned the timer until it stopped ticking. So far it works fine.

Thank you Yooper, so it looks like lager yeast would be more appropriate. What about WLP862 Cry Havoc and Nottingham I did not get much of information about it on the net but those yeasts look pretty versatile in terms of temperature range.

As it is cooling down outside temps in my basement go down as well and are between 10 and 15 C (50 – 60 F) depending on the furnace activity. All my beers are ferment and carbonate there. The question is what yeast should I use for my beers at this temps. I do not have a special fridge to lager...

Thank you for reply. With this one, as usual: 1 week in primary, 1.5 weeks in carboy. With my other batches I did this: opened every bottle and added one full Tbs of corn sugr per bottle. After a couple of weeks it did carbonate, but it was a very little of carbonation and it really is a...

Thank you for your reply Revvy. I guess in two words it comes to this: Go to the liquor store and buy yourself some beer for this weekend and live your homebrew alone!

I have constant trouble with carbonation. I am with my 5th bottled 5gallon batch and I decided to increase the amount of sugar. Not sure that it is a good idea, but I cannot think of anything else. With my last 2 batches I went with 200 g (7oz) of sugar and after full 2 weeks at 19c (66 F) and 2...

Thank you guys for the helpful hints. My only concern about to go with the AG is that it will take me a day to boil 5 gal. of mash on the regular electric stove. But anyways I will follow the advise and go with the 5 gal.

Thank you guys for you input. Here is the update to this. Now 2 months later this beer is in exactly the same state of carbonation as it was after a week (more like no carbonation). So I realize that carbonation is not improving with time. When yeast eats all the sugars that’s it.

I am recently torn between a 3gallon cooler and a 5 gallon cooler. I am afraid that if i will mesh smaller amount in a bigger cooler, like 2 gallons in a 5 gallon cooler it will loose heat faster vs beeng filled up to the total capacity. Question How do you calculate your recepis for your...