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Just finished up brewing a Märzen. Recipe is from “Brewing Classic Styles”. Using W-34/70 and fermenting at 66°F.

I just brewed a Märzen today. Recipe came from “Brewing Classic Styles”. Sure hope it comes out better then my Brooklyn Lager clone. The Brooklyn Lager bitterness has mellowed out, but the beer has no body.

FunkedOut keep us updated on your brew.

What SRM and IBUs are you shooting for? Mine came out way too bitter and not dark enough. It also needs more malt character.

Just kegged the lager two days ago and sampled it. Burst carbonated at 42psi for 24 hrs, no gelatin. I'm using the "Clear Beer Draught System". Still very cloudy. Not even close to Brooklyn Lager! Tastes like a bitter Pale Ale. I realize this beer is still very young and it needs to lager for...

I brewed the recipe in the original post yesterday, 12.5 Gal batch. The pre-boil gravity was initially high (1.054 instead of 1.047) so I used BeerSmith to adjust the gravity down to 1.047. The program called for adding two gals of water, after making the adjustment the gravity was 1.046. This...

What hops did you use? Was the grain bill the same?

Getting ready to brew a 10 gallon clone of Brooklyn Lager using the recipe from "The Brew Your Own Big Book Of Clone Recipes". Has anyone brewed this recipe before? I really enjoy the beer and would like to get some feedback on it. This is the recipe from the book: 5 Gallons OG 1.052 FG...

You deserve a lot of credit! It’s an awesome addition to my basement brewery.

Agree! This system works great. We took third place for an IPA we brewed in the first round of the National Homebrew Competition using the condenser. Don't hesitate to use BrunDog's condenser.

Just had my element plug fail. Not sure what would have caused this. Anyone have any ideas?

I get what you are saying. I’m really interested in finding out if it would do the beer any harm cooling it down to 60F while it’s in the middle of dry hopping. I don’t have to brew before this current batch is ready I just want to.

Really don’t like moving the fermenters around much, stirs everything up. Plus my basement brewery has everything I need in one place, that was the whole purpose of building it.

Do you think there is any harm in cooling the beer off by 10F a week into fermentation?

I have 10 gals of an IPA that has been in my fermentation chamber for six days. On day four I ramped up the temperature from 67F to 72F. Gravity readings are at FG per BeerSmith, however they have dropped a point or two since warming up the fermenters. I would like to brew again without...

I did a couple of tests with just water and ended up with running the element at 50% and a boil off rate of 1 gal per hour. It's a big change from running my system without the condenser.

Check out this thread: https://www.homebrewtalk.com/forum/threads/boil-kettle-condenser-no-overhead-ventilation-needed.636955/ I’ve been brewing with it for a few months and it works awesome!

My hop basket could easily be mounted with a screw through the kettle wall. Not sure I want another hole in the kettle.

I used .5 lbs of the midnight wheat in a ten gallon batch. I was thinking of using .25 lbs next time. The beer is carbonated. What about carapills?

The beer turned out very dark. I used too much midnight wheat. Also the beer needs more mouthfeel. Anyone have any suggestions on what to use next time to up the mouthfeel but not add sweetness? Overall the aroma from the El Dorado is nice but not very strong. It just needs to be a little...