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Is there enough yeast left after lagering to bottle condition like a normal bottle conditioned ale? Just wondering I want to put a few in bottles and will be kegging on Sat.

I have an Octoberfest that has been in primary for almost a month and has only gone from 1.065 to 1.045. I just racked a pilsner and have the yeastcake sitting downstairs, should I pitch the Octoberfest onto the yeastcake or just let it sit and hope for the best?

Pitched from a starter yeasterday, had the starter in my lagering fridge at 52 for about a week with decent activity. Pitched to an Octoberfest I brewed Tuesday, had cooled the wort to 58 when I pitched. I have some activity in the airlock but not like the robust activity a warm fermenting ale...

Used my Sabco kettle as a mashtun for the first time last night while doing an Octoberfest, have the false bottom kit for it and had up to this point only used it as a kettle. Did a step mash with a total of 12#'s of grain, did the 50-60-70 thing, when I was done mashing opened the valve to...

Planning on doing an AG Ocktoberfest on Tuesday and am a bit fuzzy on the whole step mash thing. I'll be using my keggle as a mashtun for this one and will transfer the wort back to it for the boil. My bill will be: 6#'s German pils 6#'s Munich 1oz Mt. Hood bittering .5 Tettanang flavor .5...

AG: 10#'s Weyerman's Pils 2#'s Crystal 60L 1oz Hallertau bittering 1oz Saaz flavor Wyeast Pilsner with a starter It is currently chugging away @ 50F Yielded 5.25 gallons @ 1.060 OG I'll let it stay in primary for 2 weeks @ 50 then rack and reduce temp to 35 for a month.

Did an AG sweet stout, pitched Wyeast Irish Ale liquid without a starter after smacking it four hours previously. Got very little rise, pitched it anyway; 3 days later very little activity. Tried stiring the wort to see if that might kickstart it, nada. Day four pitched a pack of dry ale yeast...

8# Pale 2 row 1# Chcolate .75# Roasted .25# Black Patent 1# Lactose (in boil) 1oz Target 4oz Coca powder last 15 mins. 1oz Coca in the bottling bucket What thinks all you brewing gurus 'round here?

Wee Heavy pitched onto "Poor Richards Ale" yeast cake: 14.5 2 row 10oz 60L Crystal 8oz CaraWheat 4oz Munich 2oz Roasted 1oz Smoked 1.5 oz EK Goldings 70 min Pre-boil SG 1.063 Post-boil SG 1.090 I thought my hydrometer was broken but it is spot on. Target was 1.083. Less than 12 hours my 6.5...

Gonna do my first all grain on Monday, sort of a Skull Splitter Clone: 14.5 lbs Briess 2 row 8oz Cara wheat 10oz 60L Crystal 2oz Roasted 4oz Munich 1oz Smoked 1.5oz EK Goldings Pitched onto a yeastcake of a Poor Richard's Ale using Wyeast Scottish Ale 1728. Any advice for a first all grain?

Brewed a Poor Richard's Ale for the "Big Brew" last Saturday; smacked a Wyeast Scottish Ale 1728 on Friday to make a starter, nothing, package did not rise a bit. Went ahead and pitched it into a starter on Sat. morning. During the "Big Brew" purchased another pack, smacked it got a bit of rise...

For a first all grain.

Is the temp in the secondary as critical as the primary?

Pitched an IPA onto the yeastcake of a Fat Tire clone last night and this morning it filled the airlock. Was rigging a blowoff system and without thinking pushed a #6 stopper right through the neck of my 6.5 gallon carboy where it disappeared, I'm assuming to the bottom. My question is will...

Let's say a recepie calls for 4 gallons in the mash and 5 gallons of sparge to = 9 gallons, will you end up with 6 for the boil due to loss from absorbtion from the grain bed? I am building a mashtun and anticipate doing my first all grain within the month, any and all advice welcome.

To go inside a cooler mashtun. What say the masses?

This is one of my favorite store bought brews. Was wondweing what gives it that wonderful fruity aroma. At first I thought it might be the type of yeast used but am thinking now it is the hops. Anyone here know the answer to my mystery?

My Belgian Pale Ale has been in the bottle for two weeks and testing one of the bottles last night there seems to be little or no carbonation. Should I worry or just relax and let it age more?

Having looked at many "brew boards" just wanted to thank all the members here for making this one the best. Not once have I seen a critical post or a personal attack here, can't say the same for the others. The numbers here may not be as high as other boards but this is always my first stop...

You know what that means, PROST, ahhh homemade Irish Red is truly fantastic.