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Hey all, I ended up coming home after a blind date to the LHBS where the only fresh liquid lager yeast they had was 2633. This yeast is a blend of lager yeasts, and is supposedly a low sulfur producer. I've never used it, don't know much about it, and had been hoping to do a run of lagers off...

Do both! I didn't see anyone suggest doing a test. Sounds like a perfect chance to experiment. As well as insurance. Leave some at home, in a cellar condition perhaps. Drink some on your trip. And bring some back to do a side by side. I used to travel with home brew often. They very best...

Great conversation, this is one of my favorite styles. I just popped the cap on the first bottle from my 2-week old (in package) Schwarzbier and I'm digging it. I used 4 oz of Simpson's DRC malt, at 2.2%. It's a great black lager with some caramunich, carabohem, and 10 oz of carafa I. I'd...

Check out Kai Troester's schwarzbier recipe at braukaiser, to see bona fide German opinions saying that a schwarzbier can actually include caramunich. In fact, he says that the brewery Brauerei WIppra does not use any roast malt at all in their Schwarzbier - only a dark crystal. It took Silver...

At the risk of enabling your "dirty" habit BryanEBIAB, I leave the same spigot in the primary for the duration. But before and after each use, I pour boiling hot water multiple times into the spigot (closed & turned wrong way up), followed by multiple sanitizer rinses. It does make a mess so...

And here I thought I was a heretic for going three times...... First brew is a "starter" batch. I brew a lot of lagers, and the whole process of making big starters seemed like a waste of time and material. So I just started doing half batches with one yeast packet. Guess what? Those brews...

It's not just about the hops. I repitch my yeast ten times or so; I'm trying to keep out break as well. And I've already proven to myself that *my* beers are markedly improved when trub and hops are kept out of the primary (see previous). YMMV.

Carolina_M, you could also try just running your clear wort into the primary as you normally do, and when it starts to get cloudy, stop the run. Then insert the bucket filter, and either restart to run off the wort, or gently dump the rest of the wort directly into the filter. I've done the...

I bought an additional 55 micron one because I couldn't find a 75 micron when I was ready to buy. I'll try to remember to update this thread with how long it takes on my next brew. Sounds like I better be ready to be patient....... Here's what duda diesel says about the filter sizes, in case...

For those interested in the biodiesel bucket filters, below is a yeast sample harvested from the dunkel I recently brewed. The final gallon of wort had been drained through a 200 micron bucket filter. Note that the wort was actually much darker than the liquid in the jar below, and the yeast...

Yeast cake saved from biodiesel bucket filtered wort.

Hey Cascades, my process was pretty simple. After building up enough yeast for two batches, I'd brew 8 - 10 gallons in a single kettle. After chilling and settling out, I'd just run the first half into one fermenter. This wort would be beautifully clear (to the eye). Then I'd run all/almost...

On the more beer site, the rep answered a question about the screen size on the funnel filter. No idea if it applies to all of them or not. https://www.morebeer.com/products/funnel-screen-fits-30-cm-35-funnels-be494-be478.html Cool, I'm still on the fence about 100 vs 200. If you have other...

Metal is nice too - being able to boil something always makes me more confident about sanitary conditions ;-) I'll probably go with the biodiesel plastic option anyway, due to the large surface area and perfect fit; the latter helps with my thoughts for a sanitary cover while the filter does...

Odie, thanks for your continued updates to this. I'm a dedicated filter-er like you, but your latest info about the biodiesel bucket filters was new to me. That looks like a fantastic solution. How did the 200 micron version work for you? Do you think 400 or 100 would work better? I see...

It'll be fine from oxidation effects I would assume. You sort of did a "double drop" fermentation. A ROT is that as long as the aeration occurs before peak krausen, the yeast will use up the oxygen. In fact for really big beers, I'll sometimes aerate w/ pure O2 on the second day, briefly.

Yes - find a lot of taps in a bar and sample. It might not be the hops and bitterness in general - it might be that you just haven't had the right one for you yet. For years I was wondering what all the fuss about hoppy IPAs and IIPAs was about. Then I had a perfect Pliny on tap. I got it...

Looking at your avatar, I think the best plan is you take me fishing and I'll bring the lagers! If you can reliably hit a mash out at 170 or whatever you target, and it's that temp all through your mash, and you're at that temp for enough time (20+ min is my guess), then you're probably good to...

Yeah, it's a great way to brew if you can't get the full time slot available in a single day. I make sure the wort hits 180 or so before the interruption, to slow/stop enzymatic activity (unless I want to effectively mash all night for a dopplebock, barley wine, BGS, etc). It does take more time...