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I had a problem with the flip tops on some of my bottles so some never carbed up. The ones that did produced excellent beer, but not Augustiner. However, while doing some research on this beer, I learned a couple things: 1) In Salzburg, maerzen is a) the most popular beer style, b) Salzburg...

Tried another bottle last night and it's starting to get there. I'm really hoping smata67 is correct.

I did fine with gelatin. This is my first lager and it tastes great. I going to be super bummed if they don't carb up.

I have been carbing at room temp. Should I move them to the chamber for 55F?

I did 2/3 cup of corn sugar to 1 cup water (for 5.5 gallons of beer), boiled it for 7 minutes, let cool, and then dumped it into bottling bucket. Then I transferred my beer from the primary with a siphon hose on top of the sugar water. I didn't stir for fear of oxidation, but this is the same...

I have a pre-lagered lager that has been bottle-conditioning for 3 weeks and it's barely carbonated. The yeast (w-34/70) flocculated very well and the beer pours super clear. Would shaking the bottles up help? My process was 1) ferment, 2) cold crash and fine with gelatin, 3) add corn sugar and...

Augustiner is truly my dream beer (blessed to have experienced it twice - one pint in their beer garden in 2011 and three bottles out of a take-home six-pack in 2016) and I made a version (based on JP's) that I think is going to be fantastic. This is my first lager and I made some kegging...

Thanks for the info. I was a little worried.

Yes. Primary fermentation was complete.

First time making a lager (Marzen). I tried to keg it in order to force carb and lager simultaneously, BUT the keg was leaking CO2. So I added priming sugar (corn) and transferred to pint glass flip-top bottles. My plan is to: 1) lager in bottles in the chamber at 36 degrees for 6 weeks 2)...

I just noticed your name. That's awesome! I used to be called Rsquared, but then I was ordained and added the prefix "Rev".

Yes. the gas is attached.

OK. Thanks. I purged it and put 8 lbs on it and plan to leave it there until it's ready to drink.

I thought i was supposed to lager first, then carb. Should I carb first, then lager?

Need some assurance as I'm doing my 1st lager. Finished primary fermentation, cold crashed, and fined with gelatin. Next I transferred into keg, purged the oxygen, and put keg and CO2 in the chamber with no pressure. Plan to let it sit for 5-6 weeks at 33 degrees, then force carb, and start...

I did adjust for volume, but probably a bit warmer than room temp. With just a single drop on the refractometer, temp shouldn't make much of a difference, correct?

I edited my grain bills above, remembering that I used 11 oz of Lyle's in the last batch. However, that was part of my Beersmith recipe. I'm sure I got one hundred percent efficiency from the syrup portion, but wouldn't the program account for that and adjust estimated efficiency accordingly?

Both were 5.5 gallon 2nd batch was a Marzen (78%) 4 lb MO 3.5 lb Pilsner 1 lb Carahell 1 lb Munich light .5 lb Carapils 5 oz Victory .5 Chocolate Third was supposed to be a Best Bitter (91%) Now a Strong Bitter 7 lb Maris Otter 1 lb British Caramalt 1 lb Munich Light 4 oz Victory 11 oz Lyle's...

My first batch I used grain milled at the online retailer, fly sparged, and the efficiency was terrible, 69-70%. My second batch I milled my own grain, batch sparged, and got 78%. The third (last one) I milled my own without changing the settings on the mill, batch sparged again, and got 91%...

I've been reading about using a polypin/cubitainer to cask condition and it sounds amazing. They are cheap, reusable, and collapse as you pour. I love British-style ales, but don't like flat beer. Has anyone had luck with using these containers for carbonating/serving? Did you get at least some...