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Here it is! Still needs some more time lagering but I can say with confidence it is the best beer I have made yet, almost exactly what I was looking for. Taste just like the dunkel a local brewery makes near me. Very similar to a modelo negra. Thanks for all of the help everyone!

Thanks everyone for your inputs on this. I feel prepared for brew day. I am using Saflager W-34/70. I have an expected OG of 1052 and volume of ~5.3 gallons going into the primary. I am going to chill to 45 and pitch then let rise to 49. Will two packs be enough? I do rehydrate. I have 6...

You rock! Thank you for taking your time to do that, I really appreciate it!! This is exactly what I am looking for. And all the additions go into the mash water or ALL water?

That's very helpful. Sweet sheet! So I plan to mash with about 3.65 gallons of water giving me a ratio of 1.4. my thoughts are that I will heat this water as normal then dissolve which ever salts, minerals and/or acids into the water first before adding grain. add the grain, hit target temp...

Thank you for doing that. So Adding something like lactic acid would do the trick? Like I said this is my first time playing with this stuff. would I add the salts/minerals and the acid all to the mash water then proceed to doughing in? Edit: wouldn't distilled water have a ph of 7? I'm...

How come? Unfortunatly I'm stuck with this as its already crushed and bagged. There were a lot of receipes I was seeing and this was one northern brewer had thrown together so I copied it as a general receipe to get into the style. I prefer lagers and finally have the ability to do them so I...

4.5lb German Vienna - Weyermann 4.5lbs Munich - Weyermann 0.5lbs Dark Munich - Weyermann 0.5lbs Caramel 80L - Briess 0.125lbs Carafra III Special - Weyermann Thank you

Hey everyone, I am diving into the world of water. I'll keep this short and focused. Grain Bill: 4.5lbs German Vienna 4.5lbs Munich 0.5lbs Dark Munich 0.5lbs Caramel 80L 0.125lbs Carafra III Special 5 gallon batch and needing around 7.6-7.8 gallons in total water for the brew. I will...

I agree. I will do this next time I brew a lager (probably next week!). Something about this hobby brings all your insecurities to the forefront of your mind. The second I pitch yeast I start questioning everything I did lol. On a side note, I am considering doing a dunkel next and I want to...

Thought I would update you all on this. The Pils is clearning up brilliantly, I did use gelatin. The apple/cider smell is still in the nose but it is difficult to taste now (all tastings have come from flat beer). I hope it continues to clean up. I have gone ahead and hooked it up to the gas and...

That's what I'm thinking. I do not have a lot of space to start stacking kettles up so I would definitely be looking to sell it. I'm leaning towards the spike 10 gallon or blichmann. I see blichmann has some cosmetic issue pots right now that seem to be a reasonable deal, but I have to be 100%...

That's exactly my thinking. I'm not moving enough quantity to even consider ten gallon batches and five gallons will keep me brewing more frequently!

So I have been thinking and lately I have been wanting to get a new kettle. I started AG brewing about 1.5 years ago and I'm still using the same equipment with very little upgrades. I have a cooler mash tun, and a 15 gallon tall boy kettle. I have a smaller kettle that I use to heat water for...

Looks awesome! You got a heck of a work station now.

I have as well. This was all I had available to me at the time of brewing. I'm hoping this is not going to be another story about s23. Edit: this post is referring to the comment about s23.

Awesome. It's hard to convince yourself that it will improve that much during lagering. Thank you for your input!

Yes I let it rise to about 62 degrees then dropped it back to 51 for a day or two before kegging. It currently sits at 32 degrees. the only thing that I did not mention that went wrong in the brew day was I over boiled, I just got a new burner and it created a much more vigorous boil and I ended...

Thank you for the quick reply! So the clearing of the beer can indeed improve the flavor?

Hey everyone, I finally have the ability to control temps so I brewed a Pilsner. 90 minute mash at 151 falling to 149. 90 minute boil and OG of 1.051. Cooled to 62 degrees and pitched two packs of re-hydrated s-23. Held temp at 51 degrees for 11 days then cut the cooling and let it rise to...

Just an update: My beer is carbing in the keg right now and I just got in from a tennis tournament all weekend...ripped a bit into a glass and I must say it is fantastic! Not boozy smelling or tasting. I dry hopped with 2 ounces of chinook and 2 of simcoe. It looks/smells/tastes wonderful...