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Been a while, but how did it come out? I brewed another vienna a few weeks ago and am lagering it now.

Mainly buy beer for weekend consumption at the campground and on the boat. I've taken my picnic keg setup a couple times, but really need a better way to keep it cold all weekend.

I brewed this on the 27th and pitched yeast at 4:25 at 68*. By about 11pm I saw some foam appearing. By morning it was going strong. It raged on through the afternoon and by bedtime yesterday the high kreusen had fallen and it was back to a small surface foam. The yeast goes to work! Is it...

I bought this yeast yesterday at the LHBS on a whim when my recipe calls for WY 1968...Thought I'd give it a try and maybe save a few bucks in the process. Glad I checked here, but wish I had done so BEFORE shopping! Oh well. I am brewing "I'm not bitter, I'm thirsty" (Best Bitter) from BCS...

With access to that much free yeast, you should be able to do a standard lager ferment at 10c with S23. I used this yeast just once, at that temp, and it worked fine. Only potential concern might be that the free yeast that was run hot may be stressed and produce odd results. I would give it a...

You're cold crashing to get the yeast to go dormant and settle out of the beer - helps clarity and possibly minimizes yeasty flavors in the finished product. I don't think the fluctuating temperatures would do any damage to the beer (assuming the yeast has already completed the fermentation) but...

I've done this with an underbittered lager after tapping the keg. I pulled some beer from the keg and added more water (need to add water to offset boil-off) and boiled the hops in it on the stove for ~30 minutes. Afterwards I depressurized the keg, poured in the bittered liquid and pressurized.

Ditto.

I love that stuff but can never find it!

I liked Solid Gold to some extent. A hoppy pilsner. Reminded me a lot of All Day though dialed back a bit. I don't think it is as cheap here in MI as BMC stuff but not bad. I think it is being marketed to the BMC folks, but maybe too hoppy to switch many over from the dark side.

I would not brew this without some base malt. Using all the above is going to be a roast bomb.

I second this one.

I extract brewed for a few years but shelved it due to unsatisfactory results. I got back in with small batch BIAB (stove top paint strainer mashing). I can't say that the extract was the issue as I've since made some good ones with extract, but I think just restarting and rethinking my...

Took me a long time to get around to this. I had the incredients in my fridge all summer and finally brewed it a few weeks ago. I apologize for asking for, but not really taking the advice given by you guys. With the long time since putting this thread out here, I forgot to come back and adjust...

Thanks guys. I'll adjust my plan based on your input and report back here after I brew and sample.

Thanks for the discussion guys! That sounds like a good rule of thumb. I looked at the the IBU:OG ratio and wondered about it because it was >1. I was hoping it'd balance out, but it is hard for me to predict how much sweetness I'd actually end up with with the lower OG, even with the heavy...

No, that's all I have, but do have a couple other varieties of leftovers I could use for additional bittering.

Ok, I get it...My recipe looks so perfect nobody wants to comment for fear of being ridiculed right off the site. ...or everybody is about sick of "please help me with my IPA hops". I won't be brewing this one for a month or so anyway, but here's what I came up with for a hop schedule: Amount...

Add milk?

I'm a fan of Founders All Day IPA and wanted to brew my own lower-gravity IPA (not a clone). I thought I'd mix and match a few styles and processes along the way and hopefully come up with something good. Here's what I have: 3.5 gallons OG 1.045 4.25 lb American - Pale 2-Row 73.5% 0.5 lb...