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Thanks for the input! I'm using Wyeast 2206 Bavarian Lager. I've been debating using the yeast cake or collecting and repitching as you described, I'm thinking I'll do the latter. I should be able to get my fridge into the mid-40's to start the fermentation and then slowly ramp up from...

Any thoughts? Alternatively, I could put it in my freezer when ready, but with the temp controller monitoring the dopplebock in primary in the fridge, I won't be able to carefully drop the temp a few degrees per day and possibly risk some freezing. Although I would be able to monitor the temp...

I'm planning on brewing a Bavarial Dunkel in a few weeks and was thinking that rather than wasting the yeast when this is done in primary, I'd like to do a dopplebock and maybe pitch onto the yeast bed from the dunkel . My question is, would there be any drawbacks to fermenting the dunkel in...

I'm guessing the 10 degree drop didn't do your yeast any favors, and the additional expected drop in temp won't help either. Most likely your yeast are sleeping on the bottom. It sounds like you had good vitality in your starter, so that is good. At this point I'd try swirling your fermenter to...

Any thoughts on this old post? I was thinking about doing the same thing in a few months. My mom has been requesting a low ABV double IPA :confused: (Oxymoron, I know) but I think she's really after a really hoppy pale ale with decent body. I think I've come up with a good potential recipe...

So, this is going to be another stuck/incomplete fermentation thread.. Here are my brewing notes: 11/27/2011 • Brewed Norther Brewer Imperial Stout kit plus 4 oz each of 60, 90, and 120L Crystal malt • OG = 1.088 for 4.5 gallons (planning on adding ½ gallon of cold brewed coffee, SB Christmas...

I'd leave them alone. Besides risking infection, if the yeast are done fermenting the priming sugar, there wouldn't be any additional CO2 produced after re-capping so it might end up relatively flat. I suppose you could try it with one bottle and see what it's like. I'd probably wait at least a...

I played around with cold brewing coffee when I did my first coffee stout and found that I prefer the flavor best when the cold brewed coffee was briefly boiled. Just cold brewing the coffee seemed a little too bland for me. Lightly boiling it for just a few minutes seems to give it a more...

My third brew was a sweet stout with cold brewed espresso that I called "Caramel Macchiato Stout". I was very pleased with the results and got great feedback from others, even non-dark beer drinkers. Awhile back I got a bottle of Great Divide's Espresso Oaked Yeti and loved it. This got me...

Also, I'm using the TastyBrew Bottle Priming Calculator and I'm not sure if I should use the temp the beer was at during lagering (31 F) which yields 2.4 oz corn sugar (seems very low to me), or the room temp (~65 F) which yields 4.7 oz (seems more realistic.)

I'm going to be bottling my first lager in a week or two and was curios if I should allow it to raise to room temp before bottling. It's an Oktoberfest that has been in my freezer @ 31F for about 3 months. Should I pull it out a day before bottling so that it can raise to room temp? Due the the...

I just went with 3.7 oz corn sugar for priming. I just tried my first one have 3 weeks in the bottle and it was nice. I think this style benefits from lower carbonation. It wasn't flat, but didn't have much of a head. Ultimately it's your preference though.

I'd love one!!

Thanks for the quick responses guys. One last question that I have is how can the extract makers who produce versatile products make their extracts have the ideal chemistry for all styles of beer that may be made with that extract? The majority of this IPA (where I want to highlight the hop...

I have my first IPA in primary and after listening to some pod-casts and reading some, I'm thinking this brew may benefit from a little gypsum. I have two questions.. Is it too late to add gypsum (was thinking about adding 1 tbsp to priming sugar boil when bottling)? Is gypsum beneficial...

I bottled this brew 9 days ago and sampled a few this past weekend. It's already carbed up nicely and I'm quite pleased with the result. However, I was hoping for a little more "creamy" mouth-feel. It really seems more like a porter than a Guinness Draught in this department. I used Muntons...

Based on the responses so far, I think I'm going to give this a shot! weirdboy, I was thinking the same thing about dry-hopping it too. The kit doesn't include hops for that, but I'm going to need to order a few more things anyway, so I'll grab an extra oz. of hops too. bruin_ale, ironically...

Wow, thanks for the quick response! 1010 is an American Wheat strain: http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=126 I think my primary issue with IPAs is the bitterness, but I'm trying to expand my palate and hoping this could be a good "gateway drug" for me :cross:

Hello all. I was recently given an IPA kit as a gift. I have a Northern Brewer Honeyweizen kit that I’m planning on brewing next and that got me thinking if a “Wheat IPA” might work. What I was thinking was adding 3.15 lbs of wheat LME as a late addition to the kit, then reusing the yeast cake...

I finally brewed this beer today. I had a few small issues. Originally I was planning on washing and repitching the yeast from my BBP, however I wasn't comfortable with how I harvested and didn't want to risk an infection so I just went with "Plan B", a pack of Nottingham. Also, when pouring...