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by saying "drop the temp after fermentation is complete" do you mean after it stops bubbling consistently, or once i rack to my secondary? what tempurature do you think i should drop it to? i was thinking 45 F. what will the benefits be?

Does anyone have a recipe for a clone of Asahi Super Dry, or a similar Japanese-style beer?

Budvar is my favorite beer of all time -- I drank a good amount of it when I was in Prague last year. I want to try one of these recipes but I have a few questions for you: Where can I get "Pilsen lager malt"? I've never seen this before. Also, should I use distilled water in this...

I am currently fermenting a German Altbier in my lagering freezer. The recipe calls for regular ale yeast, but as I understand it, altbiers are traditionally fermented at lager temps even if they are ales. I've got my freezer set for about 65 F. should i drop down into a lagering range...

oh. i thought you meant you were bringing your wort to a lower temp by doing a partial boil and then adding tap water.

so i'm reading this thread and i got to thinking -- what would happen if you simply put a new batch of wort ontop of a just finished fermenting yeast cake? would the fermentation process start anew?

wait, as i understand it, you should never add tap water directly to your wort, as the chlorine in the water will not only add some off tastes, but will also retard yeast activity. whenever i add water, i make sure it is either filtered or spring water. i will make my wort with tap water, but...

i'll add one more -- i wouldn't ferment in a priming bucket, only because you are going to get a lot of nasty yeast cake stuck in the spigot, making it harder to clean fully for your next go round. only ferment in a bucket or carboy, not a spigotted priming bucket.

i can't imagine that sucking would infect a batch. when you suck, you don't suck so much that you get a mouthful of beer -- just enough to get it going. and you can do it in such a way that your lips only touch the outside of the hose. it's not as if you're french kissing the tube. i agree...

well, i put it in bottles this weekend. i know it should have gone into a secondary for a while, but i wanted to cut my losses a bit. if it's bad, who cares? i've got more on the way. if it's even drinkable, i'll be very happy. i tasted it before i bottled it and it definitely has...

i know it's not what i "should" do, but i'm going to put it straight into bottles this weekend. that way, i free up valuable space for new batches. i have friends coming into town at the end of the summer and i want to make sure that i have beer for them to drink. but i also don't want to...

goddamnit that's some good advice. should have thought of the "wedge" idea sooner.

there is an inordinate amount of crap and debris floating around on the top of the beer. i wasn't going to rack to a secondary because i figured extra work and time on this beer would probably not be worth it, but now i'm thinking i might just do that. any suggestions? should i just go...

it definitely tasted like beer, and the specific gravity is about where it should be. i think i've got wonderbrau.

ok, so i tasted it. it's good! it's a little syruppy, but i think that's to be expected for three to four day old wort. whaddya think?

no. should i have?

well, i got home from work and went to take a gravity reading of the beer. it's at 1.010, right about where the recipe says it should be. so i'm not going to add more yeast. so i'm thinking that i've got myself some sort of beer. i just have to wait and see what wonderbrau is going to...

alright -- as soon as i get home from work i'll dump in the new brewer's yeast i picked up last night. i'll let you know what happens.

well, i'd agree with you, but i'm worried now that it's been four days and the chances of infection are pretty high. or do you think that the bread yeast would have created enough alcohol to protect the wort at this point? there has been some bubbling, but very minimal. the only way i can...

I too have been exiled to the great outdoors. It's been in the 100s this week in Baltimore. My beer might have some sweat in it. I'm debating whether or not to take this one all the way through the bottling process. It's a lot of work for something that I think is going to be pretty bad...