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Well I have yet to do my own mash, but based on my reading, perhaps you have an off ratio of water to grain during the mash? Typically the ratio is 1.5 quarts of water per pound of grain, then sparge until you reach your preboil volume of wort.

thanks guys that's some really good info, thanks for answering my questions rather than telling me to try something different.

well since everyone is so insistent on my trying it dry I will heed to the wisdom of the more experienced. But for future reference, and also the fact that I might try to do 2 small batches in wine jugs, one sweetened and one dry to compare, can someone please answer my question about priming...

Thanks very much for the response. So then to avoid any complication that can arise from Pappers' method, like jelly as mentioned, could I just cold crash the bottles to kill the yeast and get the same effect? I would probably have to use ale yeast to ensure the low temps will kill it off...

Hi guys, I'm considering making my first cider. I've looked around these forums as well as some other sources but a few things I'm a bit confused about. I have a bunch of questions and I apologize for the long post. The only ciders that I've tasted are commercial examples like Strongbow...

that does make sense, and I'm planning on doing a diacetyl rest so I'll plug that temp into the calculator. Thanks. So is starter only recommended for liquid yeast, or non lager yeast? Why do so many sources recommend a large starter for lager?

Hi guys, I'm preparing to brew a small, 2 gallon all grain batch of Classic American Pilsner. I'm planning on using Saflager S-23. I will ferment at 53 degrees, and lager at 35. Regarding the starter: I have looked at yeast pitch calculators online, but knowing that lagers require a large...

the problem with 6 row is that my local homebrew shop doesn't have 6 row in stock. Are there any other grains that I could use to substitute for 6 row? By the way, thanks a lot to chickypad for all the replys, I really appreciate the help. Clearly I don't really know what I'm doing and I really...

After considering the suggestions regarding additional base malt to get better conversion from the corn, I thought about modifying the grain bill to include Briess Crystal 10L. So it would then be this: 2 lbs Briess Pilsen (50%) 1 lbs Briess Crystal 10L (25%) 1 lbs Flaked Maize (25%) My...

I will do that, and as far as the yeast goes, I plan on making a starter wort to ensure fermentation in the low temp.

alright then, thanks for the advice everyone, I think I now have a clearer idea of what i need to do now. Though I am interested to know if anyone has an idea of how this beer will taste. The grain that I'm considering using was chosen simply by looking at a few different american pilsner...

If I did try doing it as an all grain, would the additional pound and a half of pilsner affect the amount of hops during the boil?

I've been researching lager brewing like crazy and I'm aware of most of the concepts. I was planning on using a refrigerator to control the temperature and as far as the corn conversion goes, do you have a suggestion that could help with that, should I use 6 row instead of the pilsen, or perhaps...

so in that case, I'll steep in 3 liters or 3/4 gallon, and then sparge with another 2 1/4 gallons to equal the 3 gallons before the boil, to get around 2 gallons of wort after the boil?

Hi guys, I'm pretty new to brewing beer, I picked up a Mr. Beer a while back, and had two successful brews from kits with it, but I want to move on to better and more original beer creations. My current financial situation wont allow me to go out and buy any new brewing equipment, so my thought...