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The total amount of hops was around 1.6 ounces with about less than 8 grams of hops in 2nd fermentation under 24 hours. Than I just used a 304 stainless steel wire 120 mesh 0.125mm holes to get rid of the excess hops cuz it smelled perfect to my preference.

The brown sugar of 3 pounds is separated into 2 different brands. Slightly higher than 1 pound of Florida organic raw cane sugar crystals And 32 oz of C&H golden brown cane sugar. I think this is the most important part. This are added after first and second boil at the above description as I...

I forgot to mention that this is a forced carbonation with a .5 diffusion stone. :)

So here’s the other beer from the same one less carbonation. During second fermentation I just threw some hops in it let it ferment and drained most of it out since it was to hoppy for me. And I just threw it in the keg. But it was great it settles at the bottom if you like it in your beer it’s...

It was nice and dry and very hoppy. the head felt like one of those cappuccino heads it was really good. :D

Could not wait to lager any longer. Check out how it came out, still letting it lager though couple weeks.

Thanks for everything guys :)

Oh btw any idea if I should use gelatin for the beer to clear the beer?! I have some on hand too lol

Got it sounds perfect can’t miss with this one :D

I feel like I’m in chemistry again. Without having to understand boiling or freezing points lol glad to be learning here for what we love to do best. ( I dropped the course btw) lol I removed the grain at the end of the hour of the “mash.” That’s why I had to reach out for help, my mash wasn’t...

Glad the beer process really settles out easily. I’m getting the idea of just waiting for the krausen to drop clear to just siphon to keg.

Definitely taking this into considering. I like the macro call on the beer style for the lager haha I definitely went my way on this one even when I multiplied by half. Why I went my route, is a decision man has made time after time lol

Wow this is excellent I appreciate these comments. So I’ve been boiling wrong since day one lol So to clarify the process I should mash at 140-145 sometimes more depending on grains. Proceed to sparge, bring to a boil for 30 minutes to an hour and more if needed per recipe.

Also was wondering how I should filter this.

I’ll make sure to kee notes and read the book so I can get better. All of the Grains were milled prior to receiving them, yes. My boil temperatures were 140-145 for the mash. And I don’t think I did a mash out cuz I simply felt the worst was ready because of the 1 hour “mashing” aka stirring...

Can you please recommend a lager one too, I like those more. And I like the fridge cuz right now in so cal it’s 90+ and I feel scared of fermenting in a bucket

Sounds like a great idea. I’m still working on my set up we got a lot of work to do. I’ll definitely keep reading. Any idea what kind of recipe I can do with the list of grains I have above for a pale ale with coriander and orange peel ?

I also measured gravity with a beer hydrometer. So i got a 1.5 reading, I was wondering how often I should take a reading for a pager that way I can reduce contamination and save a few bucks on starsan

Yeah I know I am taking risk cuz I don’t have the money for a fermentersaurus so I am using it like this and my beer has its own fridge since it broke so I just use the top and unplug everyday and keep a lid on it to reduce that light from the fridge.