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  1. R

    w-34/70 won't carb up!

    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...
  2. R

    Potential Disaster: Can I lager in glass bottles and other stupid questions from a newbie

    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)...
  3. R

    CO2 tank in the lagering chamber?

    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...
  4. R

    Efficiency Too High (91%)?

    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%...
  5. R

    Cask Conditioning in Polypins/Cubitainers?

    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...
  6. R

    Please Help! Rehydrated yeast too warm?

    I brewed up my first lager and stupidly rehydrated 2 pks of dry yeast (Saflager W-34/70) around 99-102 degrees. I pitched it into 48 degree wort (shocked?) It's been in the fermenter at 47 degrees for 36 hours and not so much as a bubble. Did I kill the yeast? Can I save my beer? Thanks!
  7. R

    Need Help: Shooting for Fresh Baked Bread

    I'm attempting to brew a Mocktoberfest and hope to get a fresh baked bread flavor that's not too sweet. What do you think of my grainbill? 4# Munich 1 3.5# Pilsner 1# Carahell .5# Carapils .5# Victory* Hallertauer Mittelfrueh to bitter to 18 IBUs Safale US-05 yeast *I realize Victory is not...
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