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I use a 1 gallon glass wine jug for my starter, i just dont like the idea of using plastic. as for pitching cold or room temp, I went with pitching cold for this reason; your making a lager. If you pitch at ~70 wait for signs of fermentation and start bringing down your temp to ~50 then most of...

+1 to that. I brewed my first second and third lager this summer just like that with good success, with the exception that I lagered mine for at least 4 weeks. Good Luck! :mug:

I never got any hits when i left a posting at old town, but I still would like to get to know people in this area that home brews. I currently dont. Are you going to the big muddy monster brewfest in murphy?

I am making a oktoberfest that seems to be fermenting very very slow. OG was 1.062 one week later it was 1.045. And now (3 days after the last reading) it is 1.041. I am fermenting @ 50 deg. but after the 1.045 reading I raised the temp to 55 deg. I know this is a lager but the last lager I did...

Oh and if they say Bud, Miller, or any of the others Ill get an empty bottle take it to the bathroom and fill it 3/4 full of water and the rest with piss and say "here this should be close, what do you say?"

I give up letting just letting anyone try my beer... Why waste a perfectly good beer on someone that doesn't know good beer just for them to say it taste like crap. Im tired of all the comments. Im going to start interviewing people before I let them try. Ill start off with this question...

good analogy!

We must have one of the most misunderstood hobbies. I give up letting people try my brews.... "not bad" as they take a drink and sit it down and forget it. Im getting tired of all the other stupid comments.

Yep thats it... Yeah I hope i'm not bitting off more that i can chew. I hope I can find others that are interested in this just as much to help put this together.

These forums have been very helpful, thank you much. But, forums has its limits. I have been dyeing to join a brew club, but there isn't one that I have found closer than 60 - 80 miles. So I have decided to try to form one here in the Carbondale, Il area. The problem is I have never even been to...

According to Mr. Malty I need around 200 ml of the slurry. But I want to make a starter to check viability and to get the yeast active again. I have all of my DME pre-measured for a 2 liter starter (which doubles the population). So I need 100 ml of the slurry for the starter... correct?

any thoughts on this please?

over a month ago I made a german pils, and after I racked to the keg to lager I washed the yeast. I have 2 mason jars both with a cup of yeast that has settled (this is compacted not a slurry). How much of a starter do I need to make to reuse. I have washed yeast before but I usually dont have...

Another thing to mention is your IBU's will differ due to lower utilization of hops because of the higher pre-boil gravity.

Yes, the starter was at room temp. I just didnt think this was normal.

Be patient and wait, some yeast take longer to finish up than others. It will fall when it is done, give it another week.

I'm brewing my fist lager, a German Pils, using WLP 830. Even when I made the starter and when it was fermenting it made a sulfur odor. I see in some older post some say this is normal, but I thought a sulfur oder met an infection. But the yeast itself kind of had that odor when I pitched it...

I noticed when I just dump everything in the fermentor my beer ends up having a harsh off bitterness. I figured this was the trub of malt proteins and left over hop pellets. Then when I tried to keep most of it out the off harsh bitterness subsided. I just wasn't sure what the effects was to the...

Thats a great point

How many of you keep the cold break material in the wort? Lately I have been working on my technique to keep all of the trub out of my wort, I think I finally did it. I ended up with crystal clear wort except the cold break material that settled out quickly. I have heard the cold break is...