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Cool. I will get it off the yeast. You are probably right about not needing the gelatin. A couple months at 35º SHOULD do the trick!

I am going to be brewing an Oktoberfest lager, and was wondering if it would be OK to just leave it in the primary until Oct (starting now)? After fermentation is complete at 50º, I planned to do a short diacetyl rest, add gelatin, then drop the temp in the lager fridge 5º/day down to 35º where...

Thanks SpanishCastleAle, that helps a lot. So does something like this sound better? 1. Heat 22 Qt water to 144º, add grains (11.5 lbs) and stir well to achieve 135º 2. Decoct 7.5-8 Qt thick grains, raise temp to 158º, rest 10 min, then boil for 30 min 3. Add decoction slowly back to MLT to get...

Yeah I watched the videos, and it still is unclear.

OK, I guess I really don't know how to schedule this out then. I thought that you started at a low temp (below 158), then your first decoction would be to raise the temp of the entire mash to about 158 where it would rest. What SHOULD a typical decoction schedule look like? (Laid out in noob terms)

I am trying to understand this double decoction process for an Oktoberfest I am brewing this weekend. I would like to use this double decoction schedule but want to make sure I understand it so I don't screw up. 1. Heat 22 Qt water to 139.6 F and add grains, stir, let rest 10 mins 2. Take...

*bump* Anybody? Does that look right for a double decoction? Am I understanding it correctly?

I am trying to understand this double decoction process for an Oktoberfest I am brewing this weekend (very similar to your recipe). I would like to use this double decoction schedule but want to make sure I understand. 1. Heat 22 Qt water to 139.6 F and add grains, stir, let rest 10 mins 2...

I have decided to pass on this freezer. I went last night to look at one in person and was not impressed by the size. I will be looking at some 8.8 cu ft freezers at Sears either tonight or tomorrow.

Ask and ye shall receive! We just got this in a tthe CoOp and I tried it this past weekend. It is very good! I wished I had another bottle or 14 of it! The hop presence is strong, but not way over the top. Citrusy, crisp, floral and the combination with the malts make it a very quaffable libation!

Regarding price, I have to say I am extremely disappointed. I recently went camping and thought it would be awesome to take along cans of Fat Tire (it was, don't get me wrong) but was appalled that a 12 pack of cans cost $1 MORE than a 12'er of bottles!!!! I paid for it because of novelty, but...

Kölsch ales are delicious and refreshing. Crisp, light, and something you want to drink A LOT of. In the NW you can get Henry Weinhards Summer Ale which is a Kölsch style beer. I go through about a 12'er of this every week during the spring, summer... or at least until my Kölsch is ready to...

Is it OK to have the CO2 NOT upright? Will that cause problems for the system? :confused:

You say you can fit your CO2 tank on the hump WITHOUT a collar? What size is your tank? I have a 10# tank and was hoping it would fit on the hump of the magic chef 7.2 freezer.

Would a 10# CO2 tank fit on the hump of this freezer (Magic Chef 7.2)? My freezer blew and I have a tower system (no collar) and I want to fit 4 cornys and a 10# CO2 tank inside a freezer. Will the Magic chef 7.2 work for that? :confused:

Welcome to HBT! I live in Boise, Idaho where there is the largest population of Basques outside of Spain. There are a few very good basque restaurants here, and the wine imported from that region is muy delicioso! I will not be trying blood sausage anytime soon, however.

Mine took so long because I used natural/airborne yeast cells instead of packets of yeast. I got lucky, and the cider turned out good. It could have easily turned out terrible and grown weird funky cave creatures.

I put 1/2 packet of knox gelatin in 1 cup of water and dissolved completely. I did NOT stir any of the beer around - just poured on top.

Before I got into brewing beer I tried to make a batch of totally natural hard cider (cider that has fermented and contains alcohol). I picked the apples from the trees, hand pressed them with a homemade press (this took H O U R S !!!!!!), sanitized a few growlers, and put the juice in the...

Yes Pangea... I swear you are my bizzaro twin. I have brewed a Kölsch as well, and am having the EXACT SAME THING HAPPENING TO ME!!! Irish moss in boil, two weeks in the primary, then transferred to secondary and cooled 5 degrees/day down to 35. It has been between 32-35 for 3 weeks now. A...