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Thanks for the information guys. I figured this was the case and wouldn't have been concerned at all if it were an ale. Just not that all familiar with the rates of primary fermentation with lagers. Cheers.

Hi y'all, Recently brewed my first maibock and it is currently sitting in my fermentation chamber. I pitched the yeast (s-23) last Monday, so one week ago. I've been keeping the temperature at 50-51F, except I was gone for the weekend and the temp spiked to 61F. It was most likely...

I've been fermenting an orange vanilla cream ale with this yeast for a week. I kept it at 60-62F for the first 4 days, then to 63-65F for the last 3 days. I'll be fermenting this for two more weeks at 55F degrees, before kegging and carbing at 40F. It's my first time using this yeast, but...

Looking for some knowledge. I'll be kegging my Holiday Ale today (spiced brown ale) and was wondering if gelatin would have any affect on the flavor of the spices. I'm inclined to think it doesn't as gelatin binds to negatively charged proteins, but thought I'd ask before proceeding. I'd rather...

Yeah, I do appreciate there help but then again they also get to drink as much as the want when it's finished.

Haha.. no man. My brother and I lived together and my GF moved in with us. So they (separate entities) live in my apt. I brewed on Sunday. So it was at the correct temp for Monday and Tuesday. Really hoping this didn't eff things up, as I am looking forward to this brew.

I brewed an APA/Amber focusing on Nelson Sauvin hops this past weekend. I left for a month and had my GF/brother in charge of swapping out the ice jugs for my "son of the fermentation chiller". My GF said she forgot to swap them out this morning and when she did today the temp was at 80...

Hey guys/gals. First time I plan on using Nelson Sauvin hops. I am planning on brewing a "not-so-pale kiwi ale". Goal is to be in between a APA and american amber, leaning towards the APA. This is what I've come up with... Partial mash, 5 gallons. 5lb amber DME 12.5 SRM 2lb 2-row pale malt...

thanks for the info. appreciate it.

Has anyone ever used NZ hops in anything besides a pale ale or an IPA? I'd like to brew an amber ale, or something a little maltier than a pale ale but can't figure out what type of NZ hop would be the best bet. Any information would be much appreciated. I've heard great things about NZ hops...

Yeah, I completely agree with always making a starter. Do to my short window in when I can brew I think I am going to play it safe and buy some WLP810 from my LHBS to mix in with my Wyeast 2112. Historically they are the same strain so hopefully things work out.

Hi, I ordered some homebrew ingredients from Austin homebrew and made sure to get the ice pack to help out the yeast in this heat. It shipped 5 days ago and when I picked it up at my doorstop it was quite warm, also it's date is June 11. I smaked the activator (2112 california lager) 3...

Thanks. Looks like a good recipe. Does a .25 lb of chocolate malt provide a lot of roastiness/bitterness, or is it too small of an amount to make a huge impact?

Hey all, I am currently toying around with a recipe for a brown porter. I am fairly new to formulating my own recipes but I think this is a good start. I am looking for any critiques or suggestions from people experienced with this style. My goal is to have a smooth brown porter with mild...

It was a partial mash. Mashed at 153 degrees F. This is the only the second time I have done a partial mash. I remember I kept adding hot water in order to keep the temp above 150 degrees F. Is it possible i just completely messed up this step and that caused this problem? 2 lb vienna malt 1...

Bad news. I swirled the wort when it was around 70. Then took a measurement a day later... no change. I then bought some US-05 yeast and yeast energizer. I pitched the yeast and added the energizer on Friday. I took a measurement and it is still at 7.2 brix (1.029 sp. gr.). I do not...

Thanks for the help. I will swirl this afternoon, and take a reading in a few days. If no drop, I will go with the S-05.

Do you think that if it the wort were kept at 62 for long enough it would have halted the fermentation?

Hey everyone. I brewed my IPA 3 weeks ago. Pitched Wyeast 1272 with a 1 liter starter. Temperature has been in between 62 and 68 degrees F. OG: 1.058. I took a SG reading after two weeks, it was surprisingly still high at 1.029. I thought it was just that the 1272 was a slow starter...

I appreciate all the responses. It is back in my carboy for a while. I am probably going to wait at least till this weekend to bottle. 4-5 days seem like a long enough time?