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I am probably doing this all wrong, but the only beers I tend to have a 30 minute addition are my European Lagers. I find adds at 60 of Magnum and 30 with noble(ish) hops nail lagers, and with a 5 minute for my German Pils seem to work well for me. Gives a nice rounded bitterness and the right...

That actually sounds like a nice recipe for a White IPA type beer. I would bet the citrus flavors of the hops will play well with the wheat malt and with the higher OG. As Bishop9.5 said, your efficiency is well in line with what to expect on the first run with new equipment. Keep focused on the...

Not a huge brewer of big Belgians but experienced enough I feel to reply. Take the opinion for what it’s worth. 1.This is essentially correct. I find no difference between clear candi sugar and table sugar. I would personally reduce to no more than 10% but that is my preference. 2. I find this...

Your temp rise looks fairly normal and you had some headroom to begin with. In my experience, strong off flavors only tend to come when you are well out of range like 4+ degF. RDWHAHB.

The holiday beer this year is the Carmel Amber Ale mostly because the only people drinking it really like it. In the past I have done a Maple Brown, a Dubbel, and a Winterfest inspired concoction. Other brews on my three taps will likely be a Brüt IPA, an ESB, some German Lagers (maybe some...

I moved to one for mainly the time savings and ability not be there 100% of the time. The ability to dial in a temp for mash and come back to it without messing with burners is a blessing. Have to watch the boil for obvious reasons of safety and hop additions. It is also helpful to defer cleanup...

I added some Motueka with a few left in the boil on a saison and it worked quite well with the beer. Lots of Lime flavor with a little less aroma. New Image in my neck of the woods makes a Hazy IPA with Citra as the star and Motueka as a late/whirlpool addition that I think is a great beer. Need...

I will definitely second Cascade. I also find Willamette, Fuggle, and Northern Brewer to be good supports if you are looking for something less of a citrus/pine combo. On the fruity side, I am hoping to experiment with NZ hope like Waimea and Motueka for this some more, but have been impressed...

I wouldn’t be too worried. If you think it is a super big deal make a starter. I say RDWHAHB.

There are different ways depending on preference and Other equipment. I spare by putting the mash cap piece on the malt pipe and pouring water over. It get about the same time for sparge, sometimes slower if using a lot of grains that would lead to a stuck sparge. No sparge I have also done but...

This strain is my go to for lagers. It has made a fine Oktoberfest, German Pils, and Vienna Lager in my household. I personally felt it really made the richness of the Munich and Vienna malts pop in my Oktoberfest. Your mileage may vary but I feel it is a popular strain for good reason. I...

Setbacks are a part of creating something. It takes lots of iterations to get to exactly what you want. My best home brewed beers I consider as examples of styles I simply don’t have good examples of for purchase (as in European beers) or trendy/experimental styles that I have made to my tastes...

34/70 is the Fermentis offering of a lager yeast that many other yeast houses have. Long story short, it is a lager yeast that seems to tolerate ale temperatures well. I personally use a CoolStix cooling rod in my fermenter now, thanks to my wonderful wife. I have some water in a cooler that I...

I used to live in a similar house and here are a few of my learnings: 1. 34/70 yeast is your friend for lagers. 2.Try doing the wet t shirt on the fermenter trick. Basically use a wet towel or t shirt around the fermenter to let evaporation cool things a bit. 3.Select yeasts that can tolerate...

This helps a lot. I think a lot of the issue has to do with the heat my pump gives off as well. When it runs for more than an hour or two is when things seem to go off the rails. I also think my ice packs are simply not up to par, I will have to do the 2 liter since it definitely has way more...

Hi all, I am using a BrewBuilt Coolstix that my wife bought as a kit for Christmas. Obviously my setup for the cooling is simply not enough to handle the heat load. I woke up this morning to find my German Pils at 78 degF on day 3 of fermentation. On day 1 I woke to 71 degF but managed to cool...

My experience dry hopping with a bag in my FastFerment was a disaster. I did the same and weighed down the bag. Fearing oxidation and sanitation issues, I neglected to remove before bottling. Huge mistake. Packaging was a nightmare and put myself through the wringer for nothing, should have just...

Sounds like you had an under pitch plus lower end of the temp scale. Hopefully things are rocking now. Lagers are generally slower as VikeMan says. However I would say the results you had were much more indicative of an under pitch. A pitch of a proper amount of yeast that is in good health...

1. I would wait and see, but since you have a few days this may work itself out with (2) 2. Hopefully a few degrees warmer helps. If it takes off be prepared to cool down. 3.What was your mash temp? Did you confirm with a second thermometer? Other potentials seem to have been eliminated from...

This does seem pretty sluggish. A few ideas: 1.Did you pitch enough yeast? Lagers tend to need a higher pitch rate. There are calculators that can help you figure this out. 2. Can you increase temp a few degrees? 3. Was your mash temp and length ok? 4. Did your recipe have plenty of base...