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Thanks for the help :mug:

I thought Distilled water would be the softest water I could find. What should I use to achieve lager soft water? Does tettnanger have a good aroma for a german pils? You say it will be OK, but in your opinion, what would you do to make it great while staying true to the German style?

Got all the ingredients. The external temp controller. Let me know what you think: 6lb German Pils LME (morebeer.com) 60min: 1.5oz Hallertauer @ 4% 20min: 1.5oz Hallertauer @ 4% 2min: 0.5oz Tettnanger @ 3.5% Other: 2 oz MaltoDextrin (just cuz' I have it) Water...

Thanks alot, this really helps. If anyone could take a couple shots of outside and inside the fridge of the temp. controller :D that would be awesome!

I bought an analog temperature controller from morebeer.com. How do you place the temp. sensor in the fridge? It has a thin point at the tip of the tube and then coils at the other side. http://morebeer.com/product_images/1/1580.jpg

Thanks, I'll use the powder for my lager instead. At what time should I place it in the boil?

Should I use some maltodextrin powder instead? If so, how much? Will this create a fakey taste?

So I recently bought The Complete Joy of Homebrewing as an addition to my Dummies guide (which is great). I've been looking at Papazian's pilsener recipes and it seems that he never includes carapils. I plan on brewing a German Pilsener this weekend and I have 0.5lb of carapils. I know that...

In terms of beer and China, what do you mean it's awesomer still?

Judgement day.

My first homebrew--an Altbier

In case some does in fact know something about this, I got the fan to turn on through the thermometer but it doesn't turn on when I switch it to "AUTO"...anyone know why?

I'm looking at the thermometer and inside it has a wire going to RH and into RC right next to it. Then a wire connected to the circuit board and going into Y. It states right inside the thermomter that "Y" is for gas heat and "A" is for elec. heat. The chiller directions say put the AC wire into...

Haha, an all too common saying but oh so true for a homebrewer! It was actually 6lbs of LME...but I'm sure it will be fine...I'll let the forum know how it went. I'm going to be starting a lager soon with my new fermentation chiller :mug:

I've been drinking some belgians lately and one of them happened to be Abbey of Leffe-Blonde. I believe all other Belgians I have drank utilized bottle fermentation. Though, this Leffe (drinking it as I type) doesn't have anything. I watched as I poured the contents into its designated glass and...

Hm...well maybe I'll add just a bit of malto dextrin...or maybe end up not using any at all. I'm just worried that my beer is going to taste like hoppy water. Perhaps that impression will disapear after 1 week in secondary and the carbonation from bottlings. If I was to add malto-dextrin...how...

Well, its interesting. onlne hbs catalogs always have picture diagrams with explanations on brewing steps. So, I usually have them out as a reference (so I don't forget something). Morebeer.com's catalog's first step was to place the grains in a bag, place the bag in the pot and turn the heat...

I recently travelled to Amsterdam, Brussels, Koln, and Dusseldorf. One of my favorite beers in Brussels was Delirium Tremens. I drank it from tap at their own bar. They had 2004 different beers to choose from (an awesome cellar). The bartender also introduced me to Bier du Boucaneer (spelling)...

Actually, if you look above I did add about 1/2 lb of cara-pils...guess it wasnt enough or was hardly utilized due to steeping. I put it in a bag and left it in until water reached about 170degrees. I think i'll add some dextrin to the secondary like you guys said. Thanks

Haha thanks guys, all good advice :mug: