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Good point. Sorry, I'm all grain. Here's the recipe: Dark Munich Malt (global): 28oz 65L German dark crystal: 8oz chocolate malt: 5oz german pilsner malt: 12lb Dextrin malt (carapils): 14oz Infusion mash. The grain bill was a little high for my setup, so I split it all in half. I was...

Okay, a slight dilemma. I cooled my wort down to 75° nice and quick with my new stainless steel immersion chiller. :D My yeast is at ~65°. Would it be a bad idea to go ahead and pitch it now? Would it be okay to wait and hour or so and pitch it before I hit the hay, so the temperatures can...

I just finished a Celebrator Doppelbock clone and checked the gravity. After very carefully reading the hydrometer, I get 1.063 @ 75°. The target OG is 1.080 - 1.085. How the heck can I be 20 points below target? :(

ah ok :)

I got overly ambitious and bored the day I decided to do my starter for the brew I'm about to finish. I actually took all the ingredients for the brew (except the hops) and made about 3/4 gal of mash to feed my yeast. The timing was just about perfect. The yeast cake in the bottom of my...

Thanks!!!

What's a diacetyl rest? It's been about 3 weeks, give or take a few days.

I'm brewing a Grolsch clone right now. It's my first lager, so of course I made mistakes. I don't want to get into the debate over whether or not to use a secondary, but I did choose to use a secondary for this brew. My mistake was, I didn't wait for the krausen to fall. It was only about...

I actually decided to go with the Pilsner Malt. If Midwest Supplies had the floor-malt, or if Rebel Brewer had the Mittelfruh, I would have gone with a recipe as close to possible. I do agree that making it as close to possible should generally be the goal, but I also agree that it's never...

I just found a noteworthy quote from Jonh Palmer's website "How To Brew", referring to lager's: http://www.howtobrew.com/section1/chapter10-5.html I, unfortunately, didn't know this at the time I transferred it to the secondary. Heck, I didn't even know it was called "Krausen", and there was...

Hehe, yeah, I guess I'm in the intermediate league. I would prefer to go with as close to exactly as I can though and I'm always striving to make my brews better (as I'm sure we all are). Thanks for the advice, I will consider it. :)

Midwest Supplies has a Bohemian Pilsner Malt. It doesn't say anything about it being "Floor Malted", but it might be close enough. http://www.midwestsupplies.com/bohemian-pilsner-malt-weyermannr-10-lb.html I just have an issue with paying $14 for the grain and $14 to have it shipped. :drunk:

Yeah, I'm considering it. I prefer to stick to one distributor rather than having a little bit of this and a little bit of that sent from everywhere. I live in the boonies of Kansas, so everything needs to be shipped to me. I have had pretty good luck finding everything I need with Midwest...

Yeah, I've heard some people say, "Why the heck would you do that?" and I've heard others give very logical reasons. It came down to, I decided to do it to end up with a cleaner beer. I also saw in someone's signature, "I use secondaries." That indicated to me some sarcasm relating to the...

Oh shoot! Do you think it'll still ferment to FG after having done this already? There's a lot of debate over using secondaries, it seems. It almost comes down to what one prefers. My research lead me to the conclusion that a lager shouldn't sit on the trub for long since it's supposed to...

Any reason you guys are choosing the german pilsner malt? I'm no expert at creating a recipe at all, in fact I'm barely looking through the window into that world but here's my 2¢, for what they're worth. I have always brewed from the Clone Brews book by Tess and Mark Szamatulski. The clone...

Well, I did my last lager with less volume of starter using a propagator pack and no, I don't have a stir plate. I'm not very familiar with lagers, obviously. I would assume that at the lower temperature, it would ferment a lot more slowly than an ale would, but the airlock was showing...

Try mold. :P

Roger that! Question, what grains did you use? Was it the main malts or just a few oz of specialty grains?

Great! Thanks a lot for all the helpful replies! :)