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Thanks guys (Miraculix and dkeller). I'll keep it simple and go with that. :rock:

Not sure to be honest. lol I'm a lager noob, but my limited knowledge of the traditional method to lager includes an extended period of cold conditioning, so I was wondering about how best to (somewhat) mimic that with my limited space situation. Perhaps the benefits of a secondary true...

Anyone have any thoughts on this? Would I be better off, AFTER bottle conditioning/carbing, to: a - move all bottles to cool (not cold) storage, and then move a few bottles at a time to the fridge for some time before consumption, or b - rotate as many bottles as I can fit at a time through...

I ordered ingredient to make the BYO Munich Dunkel. I was going to wait for spring but wanted to get it underway sooner. And I've decided to follow the spirit of this thread and not worry about managing temps with my fermentation cooler, and instead will just let it go in my coolish storage...

I poured my test bottle today, after only a week in the bottle. I usually find myself somewhat disappointed when I try one after a week (yet I almost always do it... impatient lol). This time though, no disappointment! I'm sure it will improve with a few more weeks of conditioning, but I'm...

Oh, another question... using these lager yeasts at a higher temperature, do FG predictions (eg in Beersmith) still work out ok? Or does it throw the attenuation off?

Thanks for the input. Think I'll make it happen sometime this spring. :)

Do you recall your mash temp?

On a more general note, using this warm(er) lager method... can a person play around with pretty much any conventional lager recipe, and just switch up the yeast to one of those talked about in this thread, and give it a go?

Thanks dkeller, I do like a malty beer, I'm going to save that link. Do you recall how much ice you used in your bag (and roughly the ambient temps) to hold the low 50's temperature? And to clarify your schedule... you held low 50's for around 3 weeks, then let it raise to mid 60's over what...

As someone who has never attempted a lager, I have considered maybe making 2019 the year I try it. I haven't read the entire thread, but I'm hoping some of your more experienced folks could help point me the right direction. I have rudimentary temperature control... I use a Coolbrewing...

Awww no Canada love?

I've got this recipe sitting in primary currently, first time doing this beer. It's been just over a week in then bucket, I think I'll check it at 2 weeks to see if it's done, and if so, will try to bottle next weekend. If not then, then the weekend after. I ended up making two batches of the...

I just wanted to update my attempts at the syrup as per the OP recipe. As I stated earlier, my first attempt turned into a solid, barely malleable, mass of peanut butter-looking fudge. I was going to keep it in the fridge and use as a coffee syrup or similar, but realizing it was going to be...

So I couldn't live with my failed first attempt, so did another batch. I used a different pot, one that is a little smaller diameter, so the syrup had more depth... not sure if that mattered. I also used slightly higher heat, as the first one, I was super careful and it took quite a while to...

I tackled my first attempt at this syrup for an upcoming Caramel Amber Ale, and it didn't go quite right. lol I'm assuming my candy thermometer is inaccurate, but anyway... I was aiming for the 290F version, making a half batch, so halved all the ingredients. Initial boil, as I approached...

This was my approach the one time I contact a brewer about one of their recipes and they were obliging. As suggested, the brewer didn't lay out the detailed recipe, but it was close... he gave me all the info I needed... Basic grain bill, hops used, and timings detailed advice on adding...

When I want to weigh down a hop bag I use one or two glass shot glasses.

Thanks for the advice. Yes, I ferment in buckets, so easy for me to access. I'll be using frozen mango chunks... I might try just leaving them as chunks this time, and see how that goes. I can "sort of" cold crash... I use a fermentation cooler, and if I load it up with a few frozen milk...

I'm going to be adding some mango (frozen chunks) once my primary fermentation is done. I'm thinking, unless convinced otherwise, that I'll just add it directly to my primary rather than racking to a secondary. My question, is what advice is there for *how* to add the fruit? By that I mean...