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I've used 2112 at 65-68 and I had great results.

Maybe add another 1oz of hops at 5min left in the boil. Hallertau? Why Cold condition for 4 weeks at 40-42? Your using an Ale yeast.

Beirhaus15, I just found this thread, looking for answers on my issues using 1968. I decided to use this yeast for my ESB. I fermented 3 weeks at 65 degrees. The yeast cake was alarming hard and dry, but I figured it was normal for this yeast. It tasted fine going into the bottles...

Instructions are just that, how to brew the beer. Think of it as your the cook and the instructions are a recipe. How did you become a cook? By cooking and learning and reading and or going to school. If you want more info such as benefits of temperature and what happens at fermentation...

Doesn't matter when you add the rest, but you do need some in the beginning for hop utilization. Corn sugar can be added anytime, just hot enough that it dissolves. You can do it when you add your late DME addition.

Most people use Oxyclean, I currently use 2-3 tablespoons of ammonia in bucket of water. With the 5-6 bottles, most labels slide off in a matter of hours.

This is what I do in my world as well. 1 cup is all you need. Porter to pale and back. I don't see any real issue on color of the beer with just a little discolored Trub. Plus I'm not brewing to any particualr style for competition that will warrant points off for color. This method works...

Flameout = "end of boil"

Your right, it was a typo. 14g or .5oz. So 4 teaspoons or 2 Tablespoons. I guess it is time to buy a scale. Cheers!

Right, the recipe I found was 1.0 oz of crushed coriander seed or 14grams. I'm not brewing till the weekend. So I can wait. Thanks for doing this.

I'm brewing a Belgian Wit and using .5oz of Coriander at the end of the boil. I recieved some seeded Coriander from a friend in a bag as he had extra. I don't own a scale and was wondering after I crush the seeds, how much do I add in Tablespoons? 2 or 3? Thanks for the help.

4# DME and if you want cut back the crystal to .5 or .75lbs.

Right, it doesn't matter when you add your DME. I always steeped, boiled then added my DME. then boiled again to start the 60min clock. But I found the DME to foam/bubble too much in the beginning, so I started adding it around the 170-180 degree mark and it mixes in well, and though it does...

Here's was Northern German Altbeir that I brewed last year: Steeping Grains: 1/2lb German Vienna 1/2lb Munich Malt 1/4lb Crystal 80L 1/4lb. German 2-row Pale 1/8lb Belgian Chocolate Malt 6lbs Briess Light DME 2 oz. Spalt Select: 60min. 1oz. Hallertau 5 min. 1007XL German Ale...

While I don't use a propane burner, like you said you don't want to make it too hot to get the extract or grains stuck to the bottom of the pot, or scorched. Getting to a rolling boil fast is fine, just turn it down when you reach it for a nice rolling boil, nothing too extreme and not...

Right, it's all normal, and if you decant your bottle properly into a glass you can eliminate getting the yeast into it by leaving the last 1/4 to 1/2" of beer in the bottle. But drinking it won't hurt.

The bottom of my SS pot has some brown marks, but this won't contribute to your bitterness. Pretty much normal. Keep the grains bags moved around every couple min's to not allow the grain to stick to the bottom of the pot. Add you extract off of the heat and mix well before adding heat again...

Blood orange zest is best, but any orange will add some flavor. Remember to not include the white pith of the orange skin on the zest, as the white section will add bitterness. Add it to the boil in the last 5mins. and filter before adding to the primary.

and with 2 fermentors and 2 styles of yeast, I get a ton of beer brewed. You need to Stagger the primaries ever other week. I usually will try one style of yeast, say a German Ale, brew an Kolsch, then an Altbeir, and so on. Same for then British ale yeast, brew a Mild, Bitter, Pale Ale, ESB...

+1 on this one. I do it all the time. Keeps me brewing every 3 weeks. Once you rack the beer into your bottling bucket. You want to sterilize a container, glass pyrex measuring cup works great, and use a sterilized spoon and remove some trub from the middle layer, you want to use 3/4 to 1...