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@afro_lou That's the best i could find when I looked again as well But no, this was a much more precise chart

Sigh...another one of those "You kids get off my lawn" threads where nostalgia about the "good ole days" of homebrewing reigns supreme and everything the young whippersnappers want to brew or drink today is garbage. Like anything, if you don't have innovation and change then it becomes...

First time trying this yeast, WLP800 is their (Pilsner Lager Yeast). I pitched two full bags of it into 5gal of well aerated wort at 68F, then put it in the basement (62F). It recommends waiting for activity (they say 5-15 hrs) and then drop it to target temp (55F). But it's 24 hrs and not even...

That seems fine to me...some folks like to run these yeasts hotter but i think slow and steady wins the race

Yep, I should say so...was your temp constant the entire 3 weeks or was it up and down?

I simply dump from one vessel to another from a height of about 2 ft, works perfeclty

I did a very similar process actually. The cool was with an IC so I could drop it down fast to 160-ish, kill the water then drop hops shortly thereafter...temp was 155 in 2 mins, 150 in 5-6 mins and then hung out between 150-140 for the remainder of the hopstand (total 30 mins).

@Ridenour64 Not sure if relevant or not but I recently did a Saison with wpl590 and it was really, really good...good enough that I'd enter it...it took a LONG time to complete though...it just chugged and chugged away slowly for over 2 weeks...

Yeah I'm still playing around with whirpool additions a lot, it's so hard to calculate what they are going to contribute in the flameout to 170F range, different hops behave differently and impart more/less bitterness so that's why I cooled it down to 150 to drop the biggest chunk, we'll see how...

I feel for you man...best advice I can give you is keep the Mrs happy, that way you have more time to brew :D Running 220 or a vent or a water line is small potatoes, I'd just look for something that has the space in an unfinished basement or garage or attic. I still brew in my kitchen...

Hey guys, thanks to all for talking me off the ledge here...it's always tricky when you're brewing something you've never tried before. After just a day carbing at 20 psi it's already completely transformed it. The upfront sweeteness is gone, so is the sharp bitter bite that it had initially...

I'll let you know how this works out but tasting the wort pre-fermentation I think it's going to be close to what I want...here's what I did 1 oz Saaz @ 60 mins 15 g Mosaic @ 5 mins 10 g Citra @flameout 45 g Citra @ 150F trying to maximize the grapefruit without adding too much bitterness

any idea on quantities for those late additions? I've not done this with a Pils before so I don't wanna overdo it...i guess I could always dry hop if its not where I want it but I'm hoping to get it close

The wife has tasked me with brewing a grapefruit-inspired summer sipper. something crisp, clean and refreshing. I was planning to use one of my standard pils recipes as the base (mostly Pilsner malt, a little Vienna and Carapils with Saaz or Hallertau for my early bittering addition). For the...

I should have bookmarked it but I forgot and now I can't find it. I'm not talking about the standard carbonation charts that everyone publishes, This was a chart that plotted Temperature (F) + Pressure (PSI) + Time (Hours) for 5 gallon batches. so you could quickly reference, for example, ok...

IBUs are 111 for a 9.2% beer. Now mind you I whirpooled some of the hops so it's really hard to get a solid number on utilization, especially because I started my whirpool around 160F. Pre-whirlpool it was sitting at 85 IBUs so somewhere in between that and 111?

Well that makes me feel better, thanks for the vote of confidence.

Yeah I know but not quite like this...maybe it's because it's a big beer and I've not done one before? So I dunno exactly what it should taste like pre-carb. Hopefully I'm just spazzing out.

Sorry i'm on my phone...its a 5 gal batch so like 8.5 lbs 2 row 1.5 lbs vienna 1 lb munich 1/2 lb honey malt mash temp was 152

2 Row - 75% Vienna - 12% Munich - 8% Honey Malt - 5% + 10 oz honey added late in the boil to boost the gravity to where I wanted it