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I used the Bohemian Lager strain on multiple batches with the first one being direct pitched at 50F, the rest re-pitched from harvested yeast. The statement about the packs being 50b cells makes sense. The first batch (2 new rehydrated packs) would not start fermenting at 50F. The re-pitched...

Following up on this one. I put it in the fridge a few months ago. Fermented 2 more gallons in the mean time and blended/kegged all yesterday. The sorbated batch finished up delicious. Very tart with residual sweetness. It tasted like biting into a Granny Smith apple. I didn't bother with a...

Thanks. :mug: That beer is actually clearer than the pic makes it look. My potato camera makes everything look like it has a gray haze--especially glass.

2X Decocted German Pilsner. BM Pils, BM Vienna, Carapils, Spalt hops. Been in the keg since 3-15, she's coming along nicely.

Steve, I've fermented dozens of batches with W-34/70 dry lager yeast from 48F all the way up to 68F. It barely produced any esters at 68F and has been very lager-ey all the way up to 58F. I pitch 1 pack on anything above 57F. Give it a try.

Munich Dunkel recently kegged and carbed after gelling in secondary. This is the second pull off the keg.

This is Wyeast 2124, second harvest (gen 3)from repitched yeast. I've harvested for years and never seen this happen. The batch of beer is a very clean German Pils, Harvest was 8 days ago stored in the fridge at 36F. Both jars of harvested yeast developed this head between day 7 and 8...

I always ask someone "What is your favorite beer?" If it's Busch Light, I'll tell them I don't have anything like that on tap and that I don't have anything that I think they'd like. I brew mostly lagers and will tell people what type of commercial beer my offerings taste like. I haven't...

This is a Czech Amber session lager I brewed. Style is called Polotmave Vycepni, meaning "dark-light" and is a blend of dark (Cerne)and light (Svetly) beers done in the pubs on ordering.

WRT the OP: When BeerCalculus migrated everyone's recipes to Brewtoad, many of the ingredient amount numbers ended up with strange amounts like .31 lbs. I had to edit my recipes back to normal. It won't let me fix some of them, they revert back to the hundreth decimal when saved. I think it...

You will need to pressurize your keg or the lid won't seal. You also need to purge the O2 out of the keg with CO2 after racking. The natural carb will not happen fast enough to seat the lid and will push O2 into the beer without purging, oxidizing it. Just pop off a cartridge after racking...

There's another thread about MJ yeast. Here are the search results from it about the Bavarian wheat yeast. https://www.homebrewtalk.com/search.php?searchid=24584379

The biggest thing to help speed your process will be fermentation temp control. Most brewers who follow kit instructions and pitch yeast into 75+ degrees wort or too little yeast and ferment at those temps create off-flavors which need to be aged out. When the gravity is stable after a few...

I agree with RM. I don't think you're pushing down hard enough on that Ropak lid and seating it. They are tighter than Dick's Hatband when seated. And Dick wears a tight hat, believe me. I had to lean with nearly all my weight on the edge of mine to seat it fully the first time then hammer...

Icemaker Tubing works great I was getting ready to make a bunch of hoses for 6 kegs and it was getting spendy. Started looking around Lowe's and saw a coil of icemaker tubing--25ft for $3. Started researching and it turns out it is fine for beerlines. It's polyethylene, is food safe, and...

Holy MolY that is way too much acid malt. I put 4 ozs in my German Pilsners to drop pH to 5.3. I plugged 1.5 lbs into my Pils recipe and pH dropped to 4.0. That is incredibly acidic and would taste extremely twangy/sour. I would not use that much acid malt in anything.

Welcome. Fayetteville brewer here. Good to have another Arkansan aboard.

I'm able to achieve very clear beer by cold crashing post-ferm and gelling. Filtering seemed like too much work with higher risk of infection and oxidation to me for no more gain. A few gelled lagers of mine: ETA: One added with 2 beers fermented with the same yeast, same...

I have an iron laden well with sulfur. I buy RO water from the Culligan machine at the supermarket for $.37/gallon. Cheaper and easier than dealing with an RO system for my brewing needs. I have an inactive sulfur filter that caused me more headaches than it solved.

When it's done fermenting as verified by a hydrometer reading and tastes good, drop the temp 5 degrees F per day until it's at 32F. Hold there until it drops clear then package or dry hop. Dropping the yeast out will allow for more hop flavor if dry hopping.