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I've seen the Kolsch yeast option as well. I am going to look into using it but the lowest I can get my temps is typically the low 60s with a swamp cooler.

I had the same thing happen with my current brew. I used Wyeast 1332 and read here on HbT to ferment at low temps so I fermented at 62F and it went for 15 days. Took gravity reading today and was at 1.012 and added my dry hops and it's still bubbling. I've heard this is a pretty finnicky...

Dry hopped a Falconers Flight Pale and increased fermenter temp up to 70F. Also attached Mylar balloon for cold crash. Using Wyeast 1332 and had going for 16 days at 62F and still had some Krausen bit at 1.012. Sample was pretty good, very balanced.

Bru N Water takes a bit of getting used to. Once I finally figured it out I realized Beersmith 3 has pretty good water tool in it as well. However, I still use Bru N Water to double check and to predict mash PH whinch it has been spot on for every brew since I started building my water.

I started kegging back in March and I currently have a CO2PO from Northern Brewer. It's ok but I am interested in this thread as it seems that I am constantly adjusting the regulator to my desired pressure. But from what I see online all regulators seem to be 3 out of 5 stars for a variety...

Whenever you use fruit you risk contamination which is why I have always used extract when adding flavor. The decision is 100% up to you and that is what makes this hobby so much fun. You will get differing opinions on almost every thing on this site and the decision is ultimately up to you...

I started brewing in 2008 by doing extracts in a 3 gallon pot. From there I slowly started to buy new equipment and upgrade equipment as needed. I agree that startup costs can be high and building your own equipment can get a bit pricy as well. But when it comes to brewing a batch vs buying...

Most people here along with myself advise against using a secondary unless you are doing a big beer that need to be aged. By using a secondary you are allowing oxygen into the beer which will create oxidation. It was common practice 10 years ago but not much any more as the trend has...

Looking forward to making this in the coming weeks. Not changing much of anything with the recipe other than possibly subbing Amarillo for Cascade since I have some on hand.

I took the grist down to 6 # Munich 3.5# Pilnser 3.5# Vienna Changed the yeast to Wyeast 1056 or may use Dennys Special as I have heard some good things about that yeast and how it brings forward the malt characteristics.

What yeast did you use? What are you using to measure your activity? Airlock or through the carboy?

Thanks for the feedback. So I guess I overdid it on the malt bill but I was going off of various other recipes I've seen on the web. I look into see other yeast possibilities. I've only had a handful of Octoberfest with Sam Adams being the only option in my area. Sad to hear many of...

After the urging of a good friend who has consistently been bothering me to make an Octoberfest/Marzen, I decided to take the jump and attempt one from scratch. The first issue is that I do not have the space or time to lager so after some research I came up with the following. I'm a bit lost...

Completed my kegerator. Need to get another custom tap handle.

I had the same issue with my towns water as it changes with the season. It easier and cheaper to build your water from Distilled Water. That way you can change the water to the beer you are making. Lots of software out there to help.

I don't specifically use a base hop but have probably used Warrior a d Centennial more than other hop.

What is the guy doing in the background? Not sure what he is trying to do to the bench.

I know sometimes when I start a thread I always try to say thanks and possibly continue the conversation. One thing I have noticed is the amount of time questions are answered seems to be taking longer than it has on the past. This I believe is 100% due to people searching through the search...

Like brewzur said, I think there are many people who have life changes and have to move for a job, have kids, get married, buy a house, etc., where the labor of brewing makes it more difficult. But it doesn't take much to get the itch to start brewing again and I am starting to see an uptick as...

Just printed out Beersmith Brew Steps and my personalized checklist for a Falconers Flight 7C's Pale Ale tomorrow. Going to change my brewing routine from late afternoon/evening to a morning/afternoon brew session.