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pitched at proper temp and shook the hell out of it. starter next time I guess.

I took it from my basement at about 66 to the upstairs at about 70 after first 1.038, so considered that. My mash started at 154 and held to 152 or so. Using an 10 gallon igloo converted tun.

suprisingly it was bubbling away within about 5 hours of pitching. I didnt expect that at all. So there wasnt a lag at all. I have patience, but have more of a concern becuase of the two 1.038 measurements, it should have at least gone down some fraction with 4 days in between measurements...

I didnt do a starter as it was only a 5 gallon batch. I did swirl the fermenter after taking my first 1.038 reading.

brewed up an IPA memorial day weekend. Initial gravity was 1.070 measured prior to pitch. Took gravity 5 days later and it was only at 1.038, waited another 4 days and still sit at 1.038. Program I use projected my final gravity to be in the realm of 1.019. Im left with an alc % in the area...

In my limited stout experience (1 so far), I've found it to take a really long time to mellow, and even get the slight cabonation we were looking for when it was planned. It has now been in the bottles about 12 weeks and has reached perfection (as far as what i hoped for). Unfortunately, I...

This beer has worked out wonderfully. 4 weeks in bottles now. taste is super crisp. almost has a tea like finish, which is great ice cold on these hot days in NY. brewing 10 gallon batch to divide and pitch with2 different yeast strands at the end of the month. after lagering and aging maybe...

Yea, I gotcha on that. Due to time constraints and schedules of my brewing partner and myself, we can only work on beer every two weeks at most. So prior to this lager attempt, 14 day minimum in the primary had been more than enough time to spend the sugars. So thats why I have been taking...

prior to reading your smug little comment I hadnt thought to check the gravity weekly becuase I had no intial reading to work with. Its bottled at this point, so I guess well see how it goes. ps I did save up my pennies and got a hydrometer the day after it broke. thanks for the help.

there my friend in lies the problem. this was the second batch of the day, and our hydrometer was broken in between boils. So im guessing blindly here, wanted to make sure ive given sufficient time to be safe. Its been 5 weeks at about 55 degrees.

have had this in the swamp cooler in the low to mid 50's for 5 weeks now. Long enough?

reading up on the yeast that im working with on this one and it has the optimum temp at 58-68 stating retaining good lager traits up to 65 degrees. the beer will be fermenting indoors in a basement (below ground level) which at this time of year in NY stays well below standard room temp of 68...

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how would that missing info affect things? changed my calculations by dropping amarillo and .5 of the saaz. and took out 1 lb. of LME leaving me with 4.9 ABv and 26.5 IBU. could just be me being a bitter type guy. been afraid to drop below 20 in any of the messing around i have done since...

agree on the hops. program i used kicked back a ABV of 5.5%. ill strongly consider your input.

so what do you say stubbornman, just make what im working with now, and move on to a clone kit? i get that im unseasoned, but im a great cook and demand to do all from scratch, so the feeling has spread to brewing. would love to find a clone recipe. thanks though, bookmarked it.

i dont have the capability to keep the temperature cool. so yea, that was some of my thought process. honestly only my second attempt at forming a "recipe", only real reference pieces i have to work with are online findings i come across. feel like quite the amatuer but trying to learn...

Fermentables: 6.5 Extra Pale LME 1 lb flaked corn 1 lb Vienna Malt 1 lb Carapils Malt Hops: 1 oz Cluster 1 oz Amarillo 1 oz Saaz Yeast: Wyeast California Lager (2112) Misc 1 oz irish moss Partial mash of corn, vienna, and carapils 1 hour @154 add half LME after bringing...

how'd this work out for you? drinking a rasta now, planning my next batch.

interesting. what made you choose baileys to throw in? the milkyness throws me off. guess to cream up a hefe a bit would make sense