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Hello Friends, I have converted my mini fridge into a temp controlled fermentation chamber and attempted my first lagering process. The lager yeast has been active for two weeks. Now it has stopped fermenting and my brew buddy has said that I should bottle it if it has reached final gravity...

Since my previous post is now CLOSED, I am re-iterating my thoughts on getting my colleagues to "PITCH - IN" for drinking my homebrew. Far too many of you cranky ****s blew up my post, making me quite aware that selling homebrew is ILLEGAL. Im not a *******, I KNOW THAT. Anyone that does not, is...

Basically, my test subject are my fellow employees at the office/work. Previously I have "given away" my beer to those who have shown their interest in drinking my beer. I have had a lot of "that was the best beer Ive ever tasted" and a few of "yeah..that was a good beer" which usually means...

Yeah I'm definitely going to up my sanitation process. I do need to point out that I am 3 batches into all-grain brewing and I haven't noticed this problem with any of them...yet. Most of my LME brews have had this particular problem which sometimes resolves itself after a long long...

I'll try those techniques and see if there's a difference. The long dry hop didn't seem to effect the flavor. No grassy. The chinook hops came out pretty mild and the first one I had tasted great. I gave one to a buddy and he had it in the fridge for 2 weeks and he said it was the best IPA i...

Primary about 2 weeks. Secondary around a month with Dry Hopping in secondary. There doesn't seem to be any floaties. I think it is just chill haze. I conditioned the primary with the swap cooler method at around 65 degrees. Didn't on the secondary. Don't know why. As far as after bottling...

Hmm. That's a good point. Lately I've been using oxy clean and rinsing it completely out with the tap. That might be something I look into. Sent from my iPhone using Home Brew

2/3 cup priming sugar to 16 oz water as recommended by the northern brewer kit. Tasting awful as is I am drinking the sludge from the bottom of the fermentor. I use a secondary. My beer is clear and I don't pour out the sludge from the bottom of the bottle into my mug. So there is something else...

Basically almost half the brew tastes like sediment in the bottle. The rest tastes awesome. So I'm sure if it was contaminated then the entire brew would suck. Sent from my iPhone using Home Brew

Extract Chinook IPA. Did everything right I'm sure. No real problems. The fist six pack I drank tasted awesome! Full flavor of the chinook hops. BUT there is always quite a few that come out highly carbonated and really awful tasting. This brew is about 2 months in the bottle. Should I be...

So what classification of beer would this be??? SMaSH Orange Munich is what I am calling it.

Any tips on Advanced Brewing Techniques books/websites? Where do the breweries get their information to fine tune their process?

That looks awesome. Im gunna look into that. i love making different kinds of beers.

I have a massive amount of Roasted Barely that I really want to get something going with them. Most of the stout recipes use less than 1 lb in a boil. Is there any other brews out there that i could use more of this stuff in the brew???

Thanks guys, I just SMaSH'd the Bonlander Munich with about 12 lbs and 2 oz of Saaz. I also got creative and added 1 lb of clear blegium crystal sugar just to up the gravity and also added a packet of sweet orange peel I had sittin around. I plan to blast through the DME with a bunch of...

Thanks for the good information about the refractometer. I just got it about 2 brews ago and i am still trying to figure the thing out. As far as the brew goes, Ive been checking it during the day after I posted this and the fermometer had it down to 66-64 degrees the past few. It is sitting...

I just brewed a SMASH with Munich grain (with a yeast nutrient at 10 min) and placed it to ferment in the garage which is about 68-75 degrees during the day. The Fermometer shows it going down to 64 degrees at night. I used Safbrew S-33 dry yeast with a 600 ml starter, Beersmith calculated I...

Thanks for the advise guys. I had a little of store-milled pale malt left over from a previous brew and compared it together until i think i may have a match. I had to grind 12 pounds of munich and my arms got tired from only 2 lbs. Hooked up the drill to it like many other corona users and it...

Adjusted it further down. The one on the left is a half turn cranked down. The one on the right is a full turn cranked down. Should I go with one of these or try again?

one of the problems i am seeing is not getting an even crush.