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Terreros Pils A dry, crisp, traditional pilsner named after a martyr and founder of Mission San Saba in 18th century Texas! Ingredients Grain 10 lb German Pilsner Malt Hops 1 1/2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes 1 oz Halltertauer Hersbrucker (2.4%) -...

I currently have 3 go to lager recipes (a Bock, a Pils, and a Vienna) that I have been making repeatedly and enjoy. I currently have a frozen yeast bank with one strain (Wyeast Bavarian Lager 2206) which I use for all 3 recipes. However, sometimes I'd like to brew a quick ale and would like...

All of my lagers continue to improve after being kegged and under CO2. In fact, that's usually how I lager them. I've never had a keg last 6 months (or 2 months for that matter), so I can't speak definitively to spoilage. I would imagine though that if you have good sanitation--and either...

Yep! My comment was going to be the OP should move to Texas! I brewed on May 23rd and actually GAINED temperature in my MLT! (it was a +90F day in direct sunlight around 2PM) :ban:

Update: Success! I went with option A raising the temprature up to ~50F and everything worked out fine. After 2 weeks I dropped the temperature down to 35F; by taste, it seems the 1st lager will need another week or so to be "ready". That makes 5-6 weeks total from brew day, which is par...

10PSI regulators are usually equipped to 55 MBTU burners.

Metternich Vienna Lager A traditional, Vienna brew that Metternich himself might have quaffed! Ingredients Grain 8 lb Vienna Malt 1 lb CaraMunich 80L Hops 2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes 1 oz Halltertauer Hersbrucker (2.4%) - Boiled for 30...

This is what I would do.

So I'm in a bit of a pickle and thought I'd get some opinions. I normally brew 2 five gallon batches very close to each other (one on saturday, one on sunday). This way they're on the same fermentation schedule. But I went out of town 2 weeks ago and was only able to brew one batch. Now...

If you're just pulling wort and boiling it you're not decocting. Check out Kaiser's video on decoction mashing, it's quite informative. Scroll down to the bottom of the wiki page. Decoction Mashing - German Brewing Techniques

What you described is exactly what I do. When I make my pilsner I use a European pilsner malt which is not completely modfied. Without a protein rest my beer comes out with the opacity of skim milk (but yellow). Not very attractive. Here's how to calculate how much water you need to add...

It depends; I have a limited amount of buckets and kegs, so I use what is available. If I do use a keg for secondary, I'll usually rack the beer out of the keg, rinse out any yeast cake remaining at the bottom of the secondary, and then rack it back. Sometimes I'll push it through a filter...

Of course, feel free to use whatever size starter you prefer. 1 quart is what I use and haven't had any problems. I do pitch warm. Starter is at room temperature and I pitch the the wort after it comes through the CFC and is aerated (~70F). It then goes straight to the fridge/freezer set...

Brazos (Texas) Bock Don't let the simplicity of this recipe fool you, it's what makes it great! Ingredients Grain 12 lb German Munich Malt 1/2 lb German CaraMunich 80L Hops 2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes 1 1/2 oz Halltertauer Hersbrucker (2.4%) -...

Yeah, you can do that at a "brew pub" but, if you're a licensed brew pub you cannot hold either a brewer's or distributors license and are limited to 5,000 barrles per annum. Also, if I'm not mistaken, you cannot "distribute" you beer either, ie you can only sell it on your premises. It goes...

I used canned wort for all my starters. I don't keep DME on hand, so I make a small batch of wort for canning every so often (usually 3 gallons). I can in quart jars. My wife and I have a lot of experience canning, have done jelly, juice, fruits, vegetables, meats...you name it. The...

Jaybrinks, sounds like my experience. I've only got 2 lagers under my belt, but here's how they went/are going. One bock, one pils. Both pitched with Bavarian 2206 at room temperature, then placed in cooler @ 50F. Used a 1qt starter for each 5 gallon batch. Activity was noted the next...

When the rental car company upgrades you from the Ford Focus to the Mustang convertible...do you complain?! ;)

Don't laugh, but I use a 1qt PYREX measuring cup (yes, I need someone to help me count when I run out of toes...no, we're not allowed to drink beer until sparging is complete). One day, I'll upgrade to a 2qt PYREX measuring cup...I could only dream of 1 gallon! This method seems to work fine...