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I alway make a starter. It's just smart brewing. I rarely buy yeast anymore. Yeasts that I know I gonna use alot like an ale yeast. I take it off the yeast cake and actually wash it. Google "washing brewers yeast". I let it set in the fridge for a year and it was still good to go! But you...

Let is sit in the keg for awhile. Like 6 weeks mayber a bit longer. It will clear up.

So correct me if I'm wrong. Isn't it ok to ferment at 52 degrees which is where mine is. Then raise the temp for the D rest to room temperature for about 48 hours. Then lower the temp again and lager it in the 30's? I'm just gonna keg mine after the D rest and lager it in my beer fridge...

I'm always tempted to start drinking it too early. I like to sample the character changes over time. Thanks for all the input. I was just a little uncertain so that's why I asked. I pretty much was going the route noted by you guys but wanted to double check on the D rest. I...

I started my first lager after several years of Ales, Porters and Stouts. Everything seems to be goin fine. It's currently fermenting at 52 degrees. My first question is what temp do I need to bring it up to for a D rest and for how long? I have heard 24, 48 and 72 hours which is...

The most common way I've seen is 1/3 cup DME to a quart (4 cups) of water boiled for 15 minutes. Also did the yeast say to pitch at 85 degrees? It seems super high to me. I have made a lot of beer and I don't think I have ever pitched my yeast into my starter over 70 degrees plus or minus a...

Just throw all that bottle mess away and start kegging. It's simpler. Just snap on a CO2 hose and fughetaboutit.

Go to hopsdirect.com. You can get hops at rock bottom prices. I bought a pound of 4 different pellet hops ranging from $6.75 to $10.75 per pound. That's less that a buck an ounce. Also quit buying yeast. Get a flip top bottle or something even a glass bottle with a screw on top like Sobe...

Who knows maybe It is a high mash temp for a Hefe but It's not crazy high. I guess it gives me something to do next weekend if it doesn't move. I have heard of people mixing in lager yeast also so perhaps I shoulda done that too.

Yeah it was fermenting around 68-70. The mash is ok too. You can mash between 150-165 and still be good. I doubt that's the problem. I usually just get in between 150-158 and that's where I leave it. I have done it that way for years. Stouts, Porters, and IPA's. Like I said, It's my...

I was trying a Hefe. Never done one before but brewing for a few years now. With no trouble for atleast the last 2 years. Recipe: 8 lbs Wheat 5 lbs American 2 row. .5 lbs Munich 10L .5 lbs Crystal 20L Steeped @ 158 for 1 hour Sparged with 170 degree water. Total boil volume...

When i plugged everything into a beer calculator this is what i came up with. 10lbs American 2 row 1 lbs crystal 20L .5lbs Dextrin Started with 7 gal for boil estimated 1 gal loss per hour for 90 mins with a finish boil of 5.5 gal into my primary. @ 70% efficiency give estimated OG...

I just emailed Deschuttes Brewery asking for the Recipe and this is what they sent. They sent it on Deschuttes Brewery letterhead too! I would post the letter but doesn't appear you are able too. Specifics: Recipe type: All grain Batch size: 5 U.S. gallons Original gravity...

For all grain go 8 lbs 2 row 1.25 lbs corn sugar ( give the extra light dme effect) 1 lbs crystal 40L 1 oz Cascade 60 min 1 oz Cascade 30 min 1 oz Dry hop WLP001 California ale yeast ( use what you want this one is most versatile) Steep @ 154. Sparge @ 170 preboil 6.5...

I misread your post thinking you needed some 2-row to help out the Munich. I think I got it now though anything under the 35 litner needs something with DP to help it convert. I was thinking of brewing the following using your method cuz I don't think I can handle that much grain. Alaskan...

What's a tiny amount? For instance how much 2-row per pound of Munich?