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Made a lager tonight and planned to pitch 2 packets of dry lager yeast at 55 deg. Accidentally put in a packet of ale yeast first. Wasn't sure what to do after that, so I went ahead and pitched the 2 packets of lager yeast. I'm guessing the ale yeast will not work at 55 and hopefully will...

I aerate with a spoon until my arm hurts! I usually get a lot of foam ontop. I sprinkle the yeast ontop of the foam. Wait 30 min. then aerate again. I pitched at 72 and dropped it to 68 in my frig. (6 lbs grain) My mash-in was 8 qts at 152 for 60 min. No mash-out. Batch sparge with 12...

I normally do a 6lb partial mash and have trouble getting my target OG and FG. Seems if I get one, I don't get the other. I normally use dry yeast, Safale S-04 or 05. Seems if I do a mashout, I don't get as high an OG but get lower FG. No mashout gives me higher OG, but can't seem to...

I ordered enough grain for my next 4 beers and it mistakenly showed up already cracked. What's the best way to store it for a long period of time? Can I freeze it?

What's the maximum amount of grain I can mash it a 5 gallon cooler? Or, how much volume does a pound of satured grain consume?

I googled for a clone recipe and came up with this recipe. I've adjusted the 2-row and dme to suit my partial mash setup. 3 lb amber dme 4 lb munich 1 lb black patent .5 lb crystal 60 .5 lb carapils (I added this) 1 oz Columbus 60 min 1 oz Cascade 10 min 2 oz Willamette flame-out...

With a single infusion partial mash.... If I do my mash in my brewpot. Should I just turn on the burner and heat the water to mash-out temp or should I add heated water? Is there any diff? Also, how many of you pm'ers are doing mashouts? The last few batches I've done, I've had trouble...

I do a partial mash with 6 lb of grain supplemented with 3 lb of dme. I am considering doing a decoction and wondering if it would make a noticable difference with a partial mash The instructions I have say to pull 40% of the grain for the decoction. Do you think it'll be worth the extra...

I'm making a light pilsner that calls for corn flakes. Why not use corn sugar(dextrin) instead?

I'm still having trouble distinguishing between the 2. Can someone suggest a commercial beer that has a lot of hop flavor, but very little bittering so that I can taste the difference.

I thought I'd try to make a lower calorie version of one of my favorite beers. I have a pale ale recipe that has 40 ibu's and a bitterness ratio of .807 ibu/sg. If I adjust the grains to lower the calories, should I keep the bitterness ratio the same? I really don't want to lose the hoppy...

Everything I've read says to boil your quart jars, lids, etc for 15 minutes. Why not just use sanitizer?

This is a lager starter and I'm planning on decanting the 2 qts of liquid, so I want to make sure the yeast is done before I put it in the frig to chill. I shook it a couple hours ago and it foamed about 1.5 inches. I shookt it a few minutes ago and no foam. I guess it's done.

It's been 48 hours, I still see bubbles on top and when I shake it, I still get a ton of foam. When it's done fermenting, will it still foam up when shaken?

If I want to pitch my lager at 52 deg. Can I put my wort in the frig overnight to get it to 52, then aerate and pitch? If I left it in the primary bucket, it would be sealed.

If I wanted to mash one day and brew a different day, how long could I store the mash runnings? I could refrigerate or even freeze.

From what I understand, munich and vienna aren't highly modified which is necessary for single infusion mashes. They make a turbo munich and turbo vienna which is better suited for single infusion.

What affects the body of the beer the most, the temperature of the mash-in or the length of the mash? Beersmith shows fully body as 158 deg. 45 min, medium body 154 deg, 60 min. light body 150 deg, 75 min.