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Greetings All! We are two homebrewers from the sacramento/davis area, We started brewing partial mash kits about 5 years ago but made the switch to all grain exactly 1 year ago. Since then we've done 10 batches and have had both good and not so good brews. This website was always a go to site...

Greetings from Sacto! Finnally joined HBT myself although I've been brewing for a good 5 years. Happy Brewing!

Do you get your stuff from Brewmeister in Folsom? We buy everything from there, real cool shop!

I was worried that I did the rest a tad too late, Also when i transferred to the keg I carbed it and vented the oxygen out, it was only at about 3 psi. So right now its at room temp and i shook it up a bit, should i take it off the gas or leave it? Also i tasted the beer that had separated...

cool, i'll try moving it to room temp for a bit and try it, if its still buttery then i'll pitch some more yeast. It helps i have the yeast that came from this batch. I'm stumped how it got the diacetyl taste as it started fermenting cold and I did a rest and the gravity seems about right

Did some searching but didn't a great answer so here it goes... Brewed a lager, everything went great. OG was 1.058 threw it in the fridge at about 48 and krausen was formed by the next morning. Fermented in the fridge for 2 weeks and then pulled out for a diacetyl rest at 66-72ish left it for...