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First of all, you way underpitched if you only used 1 vial of yeast. for a lager you should have pitched around 4 or more vials without a starter. you will get a fermentation but it will probably take awhile for the yeast to get started. secondly, you can't go by the airlock. when the wort/beer...

I agree with Yooper. 160 should be the highest mash temp you would use. a lot of the enzymes were probably denatured at 164.

I like midweek after work. start up around 4 or 5 o'clock. I usually finish around 11. I like it later because I like drinking while I'm brewing.

have you tried swirling the fermenter to get the yeast back in suspension? That final gravity does seem very high to me as well. That really isn't alot of specialty malts like you said. I'd try warming it up and swirling it.

Brown

Whoa. How do they manage that?

High alcohol beers can take months to carbonate. DO NOT DUMP IT. They will carbonate with time.

I thought carafa II was dehusked and debittered.

go buy a hydrometer and have them replace it as well. Hydrometers break very easily. You'll be glad to have a backup on hand at some point.

Before you decide to dump it why don't you try using gelatin to knock the yeast out of suspension. It's very cheap and easy and it could make all the difference in the world. Just search the site for "gelatin finings" for directions if you've never done it before.

Got a Barley Crusher and a 30 plate chiller ( Bought the chiller for my self):rockin:

Thats awesome man, I just tried to order some pliney from that site. They are prohibited from sending it to my state. Damn,I'm never gonna get my hands on some.

Very cool. the labels look awesome.

Is this extract or all grain?

Try GooglingCincinnati underground tour. If that doesn't get you anywhere let me know. Ill ask my cousin where he found tickets. It was only like $15.

+1. Lol. The smell of old mash is as bad as sour milk. I've been lazy a couple of times with the mash tun. Needless to say I've learned my lesson.

Man thats awesome! hopefully something comes of it. I've been tossing around the idea of a brewpub down here in cinci.

That seems to be a pretty low gravity beer. Fermentation is probably finished. Take another hydrometer reading, that will tell you for sure. Even if it is finished, leave it set on the yeast cake for another week or two so the yeast can clean up any byproducts that they may have left behind.

Simcoe. mmmm. Simcoe and Amarillo together...priceless.