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All good information. I'm going to trust my pre-cracked grains in the freezer for a couple months. I squeezed alot of air out of them so they should be okay. Thanks ! Sounds like the honeymalt isnt very versatile. Im guessing it gives off quite a bit of unfermentable sugars? I might steet clear...

Yeah, I'm an extract/grain brewer. Weeks? Eh, thats not very good...I only brew once every 1-3 weeks-especially since I'm beginning to lager (takes up a carboy for awhile). I buy my grains and usually always have about 1/2lb left over of each type...perhaps I need to start basing my future...

Hey, I was wondering, does anyone know how long cracked grains might last in the freezer? I always order my grains cracked but never use all of them. I think I'm going to start ordering them un-cracked and then improvising with a rolling pin. Also, I ordered a pound of honey malt but never used...

Sounds good. I'll search my local shops. Perhaps I'll just have to go off memory from when I was actually there :o I'll keep the thread posted on what I find. Thanks glibiddy, I'll first check my local stores and if I don't come up with anything, maybe we can work something out :mug: My...

I think you can kind of check for that. If you lightlylightly press on the lid, you'll see the water move a bit. If the airlock is very sensitive to your light press, you should be fine.

It sounds like your doing everything right. You don't need to worry about fermentation in the secondary...afterall, that is one reason why you would rack it over--to get the beer off the idle trub.

According to the Dummies guide, that should mean it is properly sealed. As for your situation, I don't know. It has krausen, but no bubbles? Strange. Perhaps it fermented really fast while you werent watching? I doubt it though. Even after the highest point, there are still a couple bubbles...

Hey, I'm planning on making my second Dusseldorf Alt and was wondering if anyone knew a commercial brand that can be purchased in the US...preferably california. I live in the bay area so I have access to quite a few gourmet stores, I just cant think of any brands off the top of my head. I've...

Anyone ever try Tiger beer from Singapore? I really enjoyed their "Special" in the gold can. Apparently they have won awards for it...but I don't remember. It was awhile back...

Looked at the lager. Its at ~66degrees and craps floatin' to the top. Witnessed a couple bubbles. It's the ****ing KRAEUSEN! :ban: Thanks for the advice guys! I hope this german pilsner makes all my dreams come true :mug:

You remove it from the heat so that you don't risk burning the extract. Though, this has always seemed a bit awkward to me but not enough of an inconvenience to make me question my brew books. As for the the hop additions, I've had the same question. Some directions say turn the heat off and...

Would it be fine to pitch another vial of the same WL liquid yeast?

Really good to know, thanks!

Thats what I love about brewing

Yeah, I never looked into that part of brewing a lager...gotta learn the hard way. The temperature is slowly on its way up since its nighttime. Its at about 58degrees now. I took it completely out of the fridge. vtfan: I've never used dry yeast. Does it just come in a packet and I sprinkle...

I'm postin' this in the Beginners section because it's my first lager. I pitched one WL test tube of German Pilsener into ~60degree wort (used 1lb of ice to cool) and placed it in a controlled fridge at ~52 degrees. I did all of this on sunday and still no bubbles at all. No foam. nada. Theres...

Thanks for the help. I ended up using Mountain Spring Water from Albertson. I posted a pic of it below. That trub on the bottom formulated only a couple hours after putting the wort in the PF. Because of this, it can't be yeast. No way would it be that fast. What is all that stuff? I never...

I really want to go to China someday. I'm in college now and took a class on it's history; it was pretty cool. I find that it's best to travel after learning a lot about the location. Things around you will mean more. Like paintings, if you dont know anything about them, they might be pretty...

You know, I recently had a four pack of Brasserie des Rocs Grand Cru (strong belgian brown). I would open it, a couple bubbles, then all of a sudden a lot near the top, then it would get really foamy and start to rise really fast. Though, this beer was 9.5% and perhaps its normal sometimes...

Ok well I just finished brewing it. Has a misty golden color but I'm sure the mist will subside after awhile. I put about a pound of ice in to my bottling bucket and poured the wort on that after an ice bath. The ice was still there so I successfully brought the wort down to near lager temp. I...