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Did you explain what you are trying to do to the people at your LHBS? I hope they didn't send you on your way with just that.

It IS an evil empire that stopped caring about the consumer a long time ago and now only cares for shareholders and profit margins. I like a good American lager, like Boulevard Pilsner or even a Schlitz, but I vote with my dollars and I simply don't vote for what I feel are bad business...

How long is the line between the keg and the tap? Shorter line = more foam. How did you carbonate the beer? It could be that it's just plain too much CO2 in solution.

Each day when you wake up, you check your fermentation vessels before doing ANYTHING else.

+1

This is going to be my first lager, so I'm trying not to mess it up. All grain bohemian pilsner. Here's what's happening: I made a 1 liter starter last week, let it go at room temperature (about 65 degrees here in KC) as I planned to decant the liquid from the slurry. That all went normal...

Sorry, I haven't looked at this thread for a LONG time. It didn't place in the competition, but it scored pretty well. 35/50 pts, not bad for my first time entering into a comp.

Was fermentation complete? If so, I'd just let it settle and pour off the gunk from the bottom every few days until it's clear. If you think it might still be fermenting, then I would open the release valve on the keg to allow the escape of CO₂.

I currently use my gas stovetop, which has a "superburner" that gives off more heat. I still have to wait quite a while to get to a boil in my 7 gal brewpot, but I've helped a friend brew on his electric stove and heat control seems to be the big problem with that. I now have a Bayou Burner...

Agreed on the DIY aspect of this. I bought 25' of copper tubing, hose clamps, plastic tubing (it doesn't even need to be food grade since you're just transferring water that will be discarded), a fitting to attach it to my kitchen faucet, and a hose bending tool for the angles on the in/out...

I think a few small changes in your process could really help. I've only just finished my first all grain batch, but it went pretty well. I only missed my target OG by .004 and fermentation is bubbling along as expected. 1- You mentioned that you stirred every 20 minutes during the mash...

I'm brewing this now... any idea what your pre-boil gravity was at? Mine hit 1.044, which seems low.

Breckenridge Brewery (Breckenridge, CO) Dogfish Head (Milton, DE) Boulevard (Kansas City, MO) Harpoon (Boston, MA) Hopworks (Portland, OR) Annheuser-Busch (St. Louis, MO) - In my defense, I was a kid and this was part of a family trip to St. Louis!

I'd really have to taste it to determine if any infection has occurred. Please wrap (at least) six bottles in bubble wrap, place in a USPS flat-rate box, and ship directly to me for complete analysis. After consuming, I will no doubt create a sloppy, drunken mess of a document to send back to...

Would lactose work? It's not the sweetest sugar but it is unfermentable.

Brew Dog Paradox Port Dundas... yummy.

I read that you can toast base malt in the oven at 375 degrees for 15 minutes, roll them around, then put back in for another 15 minutes or until lightly browned. Biscuit malt lends a "bready" character, but we used so little that I'm sure you could just scrap it and add one more ounce of carapils.

New Belgium has a new one... "Somersault" and it's pretty dang good. Nice citrusy hop flavor and very drinkable.

Hercules FTW

I just dry hopped today with 1 oz Amarillo and .5 oz Simcoe. Seems like Simcoe lends a more earthy hop aroma whereas Cascade will give you that good citrus/grapefruit punch in the face. Sounds like a good combo for complexity in the aroma... I say go for it and add all 3 ounces since it'll...