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I just looked around and some sources say that Pilsen is the same as Pilsener with regards to malt extract. Now, I'm not sure if I buy that so this would be a good question to post in the Recipes/Ingredients section! Maybe the answer to your question lies in the website of the manufacturer...

I just got an extra fridge so I will finally be able to regulate temperature. As indicated by the title, this will be my first stab at a lager but I know that I will need to make a massive starter at fermentation temperatures and aerate like a madman. Any comments and suggestions on the recipe...

drathbone, you might want to look into downloading at least trial versions of some good brewing software. BeerSmith is popular for Windows users and BeerAlchemy is decent if you have a Mac. I use BeerAlchemy and almost every calculation has been accurate to the final product. If color is...

In the past I have made a cherry Saison by adding a massive amounts of crushed cherries and pits at flameout, for the reasons mentioned above. I did not cover and let it sit, however; I just cooled as usual and transferred the fruit and pits into the primary where the beer sat for about two...

I'm not sure how else you would do it. Besides the bar cocoa, a lot of people use cocoa powder in the secondary as well. Just make sure that you get stuff that's low in fat, preservatives and sugar.

The only styles that I have brewed twice are American Wheat Ale and American Pale Ale. I like to brew beers that are out of the ordinary in regards to both ingredients and alcohol. A rule of thumb in my antics is that no brew ought to be below 6% ABV. Of course that doesn't mean that I half-ass...

Ha, ha! There are a ton of variables when creating a recipe but the headache is half the fun! Oftentimes the simplest of recipes produce beers that are very similar to the classic styles. Now, keep in mind that Munich LME ought to produce a more malty product. This is okay if that's your goal...

Running low on supplies as indicated by the final imbibement. BridgePort Brewing's Hop Czar to New Holland's Dragon's Milk transitioning into a New Amsterdam classic margarita. Who said "beer before liquor, never been sicker" anyway?

Let's see what I got in the old aging closet. Dogfish Head: Burton Baton, Worldwide Stout Sam Adams: Imperial Stout, Imperial White, Imperial Double Bock New Holland: Dragon's Milk Sierra Nevada: Bigfoot Flying Dog: Gonzo Anchor: Christmas Ale Harpoon: Leviathan Barleywine New Glarus: Abt Goose...

This may be obvious to many of you. But we all know what assumptions make of you and me. D. Jonas Chicago, Illinois Technically, when brewing, no beer is actually present because the fermentation of grain starches has not yet occurred. Since the absence of beer on a brew day often strikes the...

Interesting.

Awesome! What was your first brew?

Okay! So the recipe doesn't look too bad but below are some critiques. Kölsch is supposed to be a very clean beer that is carried on its malt and yeast characters. It looks like you have the malts down okay but I'm curious as to why you're splitting the bill between Pilsner and Extra Light LME...

When I come home to krausen bursting out of my airlock, I reach for some vinyl tubing that I have lying around. What I do is carefully wipe off the top of the carboy, remove the airlock, clean and sanitize it, refill it with a bit of fluid, then replace it without the top. Since it has a hallow...

Yeah, I have made beers that have been very well received down at the olde homebrew shoppe without making starters! I'm sure it will be a great beer. On anther note, do you need help with sanitation techniques?

For a beer with your starting gravity, I am pretty sure that pitching the whole thing will be fine. At one point I was pretty lazy and didn't make a starter for a starting 1.071 Saison, so I just tossed in the contents of a single liquid pack and it ended up fully attenuating.

Ha ha, that is awesome! Most of my friends are Bears fans but I have one who roots for the Packers. I think he'd go crazy for a Packer's Porter! I haven't bottled before but from what I've read, they usually fully saturate somewhere after two weeks so I think your porter should be very...

Seems like an interesting beer! Certainly within the ballpark of a stout. I think you may get some deeper dark caramel flavors since the Caramel 120 makes up 11% of your grain bill, which is a significant amount. But if you like your stouts a bit sweeter or fruitier then there are no problems...

I have never bottled in my life; straight to keg. These folks seem to have the process down but make sure that your kegs are clean and sanitized before putting your precious beer into it! I like to clean mine with soap, rinse completely, then clean with sanitizer afterward. I guess if you're...

All good! Secondary fermentation occurs if you introduce more food for the yeast after a fermentation has already completed. I think that a lot of the time when people say "secondary fermenter," they really mean something like "secondary vessel."