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I use Saflager dry yeast from Fermentis with every batch I brew. I use both W-34/70 and the S-23. I recently split a ten gallon batch and pitched a single envelope into each fermenter. The OG was 1.044, the w-34/70 FG stopped at 1.010. The S-23 FG was 1.003. Both beers taste great, clean with a...

+1, yea boil, hop it and add some yeast. Has anyone ever fermented an un-hopped wort? I wonder what that would taste like........

I have done it both ways. The first beers I brew everything, hops and trub went into the fermenter. I now use a boil screen that keep the trub and hops out of my chill plate, so when I fill the fermenters it is pretty clear wort going in. I use irish moss in the boil so some additional...

Based on your post you mashed and sparged with roughly 18 gallons of water. I'm guessing you filled your boil kettle and this is what was left in the mash tun? Boil it, store it in a sanitized container and use it to prime your batch for bottle conditioning. Make it an authentic Oktober Fest Bier.

I ordered it from NY Brew Supply, I see they are selling 1/2" x 50' heat exchanging coil for $109.00. My tube was a little out of round, I guess because they ran it thru a bender to make the coil. With a little tapping and sanding I eventually was able to get the compression fitting on the coil...

I brew Pilsner beer exclusively, typically SMaSH beers. This looks like something I may need to give a twirl. Great thread! I've read some of the threads that quickly disintegrated because of critical posters. :mug: Cheers to pjj2ba for maintaining the friendly tone.

I typically use 1.25 qt per pound. I have a 1/2" x 50' + or - coil of Stainless in my HLT. It takes ten gallons of water to cover the coil but the large volume of water creates a nice heat sink for mash control. I bought an immersion chiller and cut it up to use as a HERMS coil. I also reused...

Awesome, I scored a check for like ten cents, from the same class action lawsuit, but it was better than a year ago. Take it to the B of A.

A lager fermentation is not as active as an ale. So let it ride outside until the FG is reached. If you cannot cool the wort down to pitching temp, I have set my full fermenter in the fridge until it cooled down to the lager range, then pitch the yeast. No reason to worry though, once the...

I think you are going to get the same result warm or cold, time is the key. I usually keep all my finished beers cold but when the cooler are full some of the kegs sit at room temp until a spot opens in the fridge.

I dropped a carboy full of beer on the big toe of my left foot, ouch! After that I looked for alternatives. I saw a youtube of a guy fermenting in soda kegs. I had several extra kegs not in use, so I gave it a try, worked great. Transfer the finished beer under pressure and the kegs are easy to...

I do lager's exclusively. I measure the final gravity at 14 days. I taste the beer from the Hydrometer glass, only once did I have the dreaded DMS. In November I brewed my first batch on my newly built single tier HERMS system. After the boil I ran the wort thru my plate chiller and the false...

From the WYEAST web site: WYEAST STRAIN: 1056 | American Ale™ Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House&#8221...

My first brew was an all grain German Pilsner. I purchased a bunch of equipment off craigslist, the seller didn't have the time to brew. So I scored a couple of kettles, carboys and a Kegerator. I was able to ferment in the kegerator and transfer to a keg for lagering. Turned out great! I've...

"heat to strike temp in the BK and then transfer to mash tun, begin recirculating while doughing in." I have a single tier system with a HERMS coil in my HLT, I typically heat my strike water in my BK while the larger volume of sparge water is heating in the HLT. The reason I heat strike...

I am in Vancouver WA, I work for a Commercial General Contractor as a carpenter. This year during my PERFORMANCE APPRAISAL, the superintendent I work with phrased several questions about job satisfaction and career goals with "besides brewing beer". I just brewed my second 10 gallon batch on...

I have a single tier HERMS system with 2 burners. I had 2 ten inch low pressure Hurricane burners. They were stand alone burners, the distance from the top of the burner to the bottom of the kettle or chine was 3 inches. It will bring 10 gallons to a boil in roughly 18 minutes. I reused...

So reporting back on the first run at making this beer. The first batch was vary tasty, side by side comparison my, beer had a chill haze. Everything else was a match. The two batches I have brewed of this are already gone! So by the time I got near the bottom of the Keg the beer had cleared...

So I just brewed my first beer in the beggining of February. My first beer was an attempt to brew a beer like Trumer. I aquired all the equipment to brew all-grain from the start. Here is the recipe I used and each time i taste it, I believe I got pretty darn close. I had the Carboy in the...