Search results

The reason Oktoberfest is brewed in march is that it ended the traditional brewing season when the air warmed up and the bacteria was more likely to get into their beer. They held festivals in Oktober because they needed to empty out their kegs so they could start brewing and have somewhere to...

The lagering period depends on the mash method, gravity of cooled wort and primary time/temp. In general: Based on "New Brewing Lager Beer" by Greg J. Noonan Light beers and beers from decotion can range from 3-12 days. Very strong beer can be lagered for 6 to 8 months.

So this won't make a person ill to drink? Thanks

Survey says?

The Mash PH, not the water PH, helps in the extraction and conversion of starch into sugar. Your grain bill, water to grain ratio and water chemistry will contribute to the mash PH. Also any brewing salts and acid additions will influence the mash PH. This is an area that I am currently...

What is your mash PH?

If you want a cleaner Hefe, you should consider Wyeast 3333. My beers come out cleaner with that yeast.

I'd like to have a pint with Jesus Christ. ><>

It's my understanding that the reason for long traditional lagering was due to a lot of beer being brewed in March (before it got hot outside) and held in Kegs all summer. When Oktober rolled around, they needed to clear out their kegs, so they held big festivals. The lagering period depends...

A coffee grinder works good on the seed. I used those spinning blade coffee grinders and just give it a couple taps to break them in halves.

I like this book that covers Bocks. Since you have a couple on your list, it may help. http://www.amazon.com/gp/aw/s/ref=is_box_?k=Bock

What about brewing the Ur-Marzen/Oktoberfest in March, to be drank in September/Oktober? I believe that's the traditional timeframe, but could be wrong. I like to brew Hefeweizen in spring/early summer to be drank through summer. Great list, how about a Weizen Dobbelbock?

My 2 cents. I had a Hefeweizen ferment for only a week or so and when I racked to secondary the trub smelled like soap. I don't know if left alone if it would've affected the beer. The yeast I used was Wyeast 3056. So I think the yeast matters. Perhaps the flocculation matters. I'm trying...

Are you using tap water with high iron levels?

What does it for me and why I pass up 2 other LHBS, traveling 35 miles, is for the ingredient selection. Specifically the grains. I haven't seen any store, online or local, that matches them. They typically have the yeast and hops I need, but can be hit or miss. For me, it's all about the...

First off, Congrats on taking the plunge. Basically you need anything that comes into contact with the cooled wort and yeast to be sanitized. When I clean my buckets, I simply use a non-odor/clear dish soap (cheaper). It doesn't contain the compounds that are in PBW or Oxyclean. Since...

What was the wort temp when you took the gravity reading?

Your primary fermentation will be done once your gravity has stabilized for three consecutive days. This depends on your yeast pitch rate, fermentation temp, oxygen and OG. Secondary fermentation (if any) time depends on beer. I think some do it to mellow out flavors. So there are many variables.

Depends on the beer you're brewing.

"Modern winemakers tend to favor smaller barrels of new oak that need only a couple years to soften the tannic grip of the wines. While new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo." - Wiki posting