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I used Wyeast 2565, and just yesterday I had my wife bump up the temp to 64 to help it finish out. I'm out of town, so I couldn't get a gravity reading on it, but I'm hoping that fermenting low gave it a really clean profile and bumping it up will give a dyactl rest and encourage the yeast to...

I think you could be pretty screwed. I'd drink it as fast as you can. Sort of joking, but not really.

Beat me to it! I could be accused of being lazy, but at least the last ten batches, I have sanitized pretty much everything this way. Have not had an infection yet! :cross:

Good Lord, my LHBS sells the Activator smack packs for 4.50.

Was going to make a Schwartzbier with Kolsch yeast. Saved some from the last batch, and threw it in a growler and made a starter. Fast forward to brew day. After the chill, was ready to pitch the yeast. Went to the back room to retrieve my growler of starter and the lid had blown off, and...

I make dog biscuits, feed the chickens, and whatever is left over goes in the compost bin.

Yeah, this is one way I do it. You are just adding one more step to your infusions, with Beertools I use it to figure the minimum amount I can add to get it up to that temp (at almost boiling, I shoot for 200). Or, like I mentioned, lately I've been playing with the direct heat, brew in the...

Hey blackstrat5, glad you started this great thread. Id guess I'm at about the same experience level (30 or so AG batches) and Ive been refining my processes but Ive also had some batches come out with the same problem, i.e., they are damn good beers except for the thin lack of "mouthfeel"...

Ive futzed around with this, I think it's pretty much ready. I'm going for an authentic profile, so no chocolate malt. Was thinking about more pils, less munich. The yeast is really Wyeast 2000, Budjuvice Lager. Any suggestions from someone who's brewed one? Schwarzbier! 4-C Schwarzbier...

Lagers are great fun to brew. One thing to consider is temp control is much more critical. Other than that, no big deal. Hey Sherpa FE, are you a Shorts driver?

My brewing situation is thus... I tend to have to leave town for extended periods of time with very little notice. I want to be able to use this to my advantage. Yeast work very well on their own, without me standing next to them cheering them on. So Ive been fine with ales being left in...

Quick question.... I've got a Pils in secondary lagering right now and I saved a pint jar of the yeast, trub and all and stuck it in the fridge. (Wyeast 2000) I've done yeast washing before, but I really did not have the time. I sanitized the jar in the oven for an hour at 350 and the lid...

Just wanted to get an outside viewpoint, I planted cascade and hallertau this year, and my first year plants couldn't have been more different. Cascade grew slowly but ultimately ended up with about a 10 foot bine and yielded 2 oz. of dried hops, which for the first year is probably about...

I know you already brewed, and I like your idea! However, since it's a German yeast, I find that using German type grains such as dark munich and Carafa III work better with the Weinhestephan strains. I brewed a cdunkelweizen with a significant amount of chocolate malt once and it turned out...

^^^ +1 and DONE! :mug:

Oh, just read that you are bottling. I wouldn't, if the yeast takes off again, you'll have exploding bottles. Clearly for some strange reason the fermentation is not complete.

Well now according to BeerTools, your 6.6 lbs of extract would result in an OG of 1.051, which is right in line with the style, so I think your fine there. Not sure about the SG that they gave you. Did you take a gravity reading before you pitched your yeast? Seems the recipe itself is OK...

Not sure about the sore throat, but as for bottle conditioning, did you lager first? Sometimes if you lager for an extended period of time, it removes almost all the yeast when you rack to bottle and it can take a month or more to properly condition in the bottle. It will, it just takes a while.

Ive seen it all... I travel for a living so I usually check out a LHBS when Im in a city, and let me tell you.....wow. In Cincy, we have 2 great stores, one caters to experts and professionals, and the other to newer guys, but they both have everything you need and very helpful. I think the...

Dude I keep my crushed grain in a plastic bag in the basement for a month or so before I get around to having a brew day with no ill effects...