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Thanks for chiming in. That's a shame, I was looking foreward to making a lager with it... I don't think I have access to Anchor steam here for an example. Is there anything that it is comparable to yeast wise? Is it more or less like a clean but malty ale yeast?

Does anyone have experience with this yeast? How lager like is it? Is it comparable to other lager yeasts? Do you "lager" it? Or just use it like an ale yeast?

Yikes I guess I will need bigger pots, thanks for the input.

I was thinking of doing the method where you have a second pot of "sparge" water that you use to soak out the goodies... but I'm unsure how much water/space is needed. Edit: sorry I didn't realise there were so many BiaB methods :)

O.O you're actually displacing the sugary water, now inside the grain, with sparge water. Makes sense, thank you for that. I can see too little sparge water has obvious reprecussions, but what about too much?

How critical is the volume of the sparge? Is there an accepted ratio to use? I'm trying to figure out how much grain I can work with.

The taste will change significantly after it carbs up. Did you taste it with the priming sugar in? I always take a reading and taste before priming... all that unfermented sugar will make a big difference. What all did you throw in?

From brew-monkey.com : Carastan - A British malt similar to American or Belgian crystal malts. 30L You may not be able to follow recipes exactly but you should be able to cover many styles with what's avail. What kind of beer would you like to make?

I used saflager s189 as I don't have the means to do proper temp control and it is supposed to be a very clean and forgiving yeast. I fermented it at ~14 C (57 F) for 17 days and gave it a D rest (the kausen was a this white foam with small white colonies floating) @ about 18 C (64 F) for 4...

I saved the yeast cake (about half of it) from a pilsner K & B and its sitting in a 1 gal jug with an airlock atm. It's the kit yeast from Coopers International Pilsner, which is rumoured to be saflager S189. I like this yeast because I can ferrment at the high end of lager range and it stays...

I've primaried 2 batches in glass now. It works great and you can see what your beer is doing - very cool! The first batch was a lager and so the fermentation was slower and I had no problem with head space. The 2nd was an irish red that I used Nottingham with. I aerated very well and it...

Simple but, Bloody brilliant!

For future referance a lower temp will give you a cleaner taste, ales should ferment @ around 18 C (64.4 F) and leave for 2-3 weeks in primary as above poster mentioned. I always let mine carb up at a fairly warm temp, around 22C (71.6F) and move them to around 63 F once my plastic bottle is...

Do you normally taste it at this stage? I find that carbonation adds bite and fills out the flavour some, also you may not be getting a well mixed sample depending on how you are taking it. I've only ever added honey late (to help a stuck fermentation) so I'm not sure... I believe its...

You may want to consider a different yeast, notty is is a bit overeager and tends tone down the hops and other flavours. I was warned but tried it a couple times myself anyways and its true. It settles out really nicely and will chew through anything you throw at it ( up to 12-15% at least)...

"I buy DME from NCM for $120 / 50 lbs (includes shipping) 1 lb DME = $2.40 Hops from Hops Direct at ~ $10 / lb so 1 oz = $0.63 Grains are cheap so we'll just throw out a cost of say $3 / batch for those I wash and reuse yeast so that costs nothing." I was just checking the NCM website and...

I think it depends on the yeast. You cannot do it properly w/o these temps but you can try to do something similar with Nottingham at 14 or 15 C, or better yet with saflager s-189. I'm just trying my first "faux" lager, with the latter yeast, as we speak... so I'm just talkin theory :)

Nice, let us know how it turns out.

The FG being high means that it will be sweeter and less alcoholic than intended... if you like the taste than go for it. I would be tempted to leave it to condition in the secondary for 2 weeks or more but, if you're impatient (or running out of beer :) ) you might want to just leave it where...