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Did the starter at room temp; ended up pouring off entire wort/yeast mixture in and starting lagering at ~45f for 2 weeks - so far so good and taste is great (i.e., no cloviness) Transfer to secondary tonight for another 3 weeks or so.

Getting ready to brew a Bitburger Clone. Did 2 batches last spring - extract; but this round will be all grain. I did not do a starter, usually only on ales. My question, should anyone decide to answer is if I should do the starter at lagering temp? or room temp. My gut says at lagering temp.

i have a difficult time even coming close to ordering online - unless my LHBS goes out of business. I think all homebrewers should buy from their local homebrew shop - they rely on our small community to survive, so why not support them? I also like the fact that i can call or go into the...

be sure of the reading; if it is 1.14 this is a HIGH gravity. If 1.014 it is lower of course. Either case will dictate your final outcome on ABV. I haven't brewed a anything requiring adding fruit, but did do a Kriek (Lambic style) by Brewferm and the first batch was misguided by my local guy...

Is your current gravity reading 1.14 or 1.014?