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It's been a long time since I've read this thread, but I vaguely remember some notes about this not aging well... I brewed mine in 2011. A few moves and a kid later, I found some homebrew in my garage last weekend... Including a few bottles of this. And it tastes amazing. Better than it did in...

So I ended up adding water to get back to 28q after adding the 60 min extract (I did all extract at 60). Ended up right around 5g in my carboy (my measurement is not precise). Everything looks/tastes good so far! Sent from my Nexus 4 using Home Brew mobile app

After almost 2 years off from brewing (babies, 2 moves...), and doing all-grain for the last year before that, my dearest gave me this kit for my birthday, and I'm brewing it next week. Did anyone else do a full boil with this? I'm thinking that starting at 6 gallons, using whole cone hops...

Yah a bunch of us at work are doing this and fundraising. I've never grown a stache before, but have extremely fast and thick stubble when I skip a day of shaving (I get jokes about my 10 am shadow when I do shave)... I have no idea how to groom a stache... should be interesting.

2 oz select @ 60, 1 oz hersbrucker @ 30. I was under the impression that no aroma was in-style based on what I read.

I ended up getting a 32 with this beer, which was good enough for a 3rd place. Not too bad for brewing a beer based only on reading. Among other things, I got marked down for not having any hop aroma... I guess I took that part of the guidelines too seriously, since I intentionally held back on...

I used .5 in a partial mash, and it was great. Other people use 1.25... do what sounds better to you.

There's no way you can be at 1.036 after 8lbs of extract in a 5g batch. You were around 1.057. When you added the sugar you added around .022, which is confirmed by your 1.080 measurement. So your numbers are as expected now...

If your batch was 5 gallons your OG can't be that low with that recipe. You probably just got a bad reading. Did you measure after you topped off? If so, you probably got an unmixed sample.

+1, never pitched additional yeast at bottling time for a lager. I'm not claiming that you shouldn't but I haven't read anywhere of people needing to do this.

Regarding the fact you had to top off: your beer will taste different if you top off due to how hop utilization takes place. Its been a long time since I've done partial boils and read up on it, but if I remember right your IBU will probably come out lower than expected if you didn't plan for a...

I'll answer one of the questions - the sparge water in that method is heated to 170 to act like a mash out. Basically at that temp it stops the extraction of sugars. My understanding is that this helps create a consistent brewing process if you are trying to repeat results over and over again...

Yah I think you've already named the classics... have fun!

37.5? Awesome! Never scored that high, though I've placed with lower scores. Great job.

I haven't read the part of this thread that says this beer doesn't age well, but I thought mine still tasted great 6 months later. I brewed it as an Xmas ale on Oct 8 and it was fine for Xmas... if you want to be sure you could allow an extra week or two in bottles, sometimes carbing big beers...

I've never had an infection so I'm curious - what does "discover" and "eliminate" mean? I would have thought that if I had an infected batch, it would be isolated because when I boiled/sanitized the next batch the infection would be gone.

A yeast starter isn't just so that you make sure you hit your FG - your pitch rate effects the taste of the beer. Specifically things like ester production. Congrats on the brew, hope you enjoy it!

Yes, cooler temps will slow carbonation. 62 won't kill carbonation, but could slow it down. I wouldn't worry about it too much.

I agree. 1.011 should not taste sweet... especially if it is also hoppy. Maybe hoppy is aroma and not bitterness... which, if there is no bitterness, maybe explains sweet. Regardless, hoppiness fades with age and carbonation.

I'm doing an altbier right now too... First off - an altbier is an ale. Most people "lager" them - meaning they store them at cold temperatures, in keeping with the traditional process. But it uses an ale yeast, and ferments at ale temps (though often on the low end). I've read you are...