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I ended up going with 4oz of cira and 2oz of mosaic. I actually have been thinking abut using the conan yeast. Can anyone comment on what the best brand is? I've looked into giga yeast but it seems to have mixed reviews.

I actually thought about using mosaic over citra at 10 minutes and also adding some mosaic into the dry hop. I love mosaic hops just read somewhere where galaxy has some fruity and mango flavors so I thought I would give it a try. Definitely might switch out for mosaic.

Sorry should have included that its 1 oz for each addition and a 2 oz dry hop.

Hey guys just hoping you could take a look at my mango pale ale recipe. Going for a very basic grain bill so the hop and mango will shine. All late hops so it will be less bitter and hopefully plenty flavorful. Probably will ferment with us-05. Let me know if you have any suggestions, thanks...

Beer is on on tap and I find it to be quite tasty but unfortunately I am getting a slight fruity aroma to it. I was originally not sure about it but now I feel like I might be able to taste it as well but maybe it is in my head. I believe it to be green apple-ish possibly acetylaldehyde?? Gavin...

No update as of yet but brew day went well, ended up with just over 5 gallons hit the OG spot on. Looks as if it has been lagering about five weeks thus far. I just kicked the keg that it will be going so hopefully it will be in the keg, carbed and ready to drink within a week or two. Will...

Yeast cake from the first round, decanting and stepping up with another 1500mL tonight for a total of approximately 3L.

Brewing this saturday as my first lager! Will update with results. Currently stepping up a monster starter.

The mash was mixed up pretty well and the rice hulls were pre-rinsed with moderately warm water. I also forgot to check the adjust temp for equipment in beersmith so this inadvertently lowered my temp by 3-4 degrees. Guess ill just ride it out.

So apparently 60 oz of pumpkin and a pound of rice hulls can really drag down your mash temp I was shooting for 152 but ended up at 143. After about 15 minutes I was able to add in boiling water and get it north of 150. plan on mashing for 90... think I salvaged it?

Gavin your munich helles recipe looks amazing I might just have to make it my first lager brew. I spent some time in Germany and the Czech Republic last summer, drinking the beer there is really what made me make the jump to wanting to make lagers.

Wow guys thanks for all the detailed responses after reading the whole thread i think I will ebnd up dowenloading the Bru'n water software and play around with it. Still in the process of getting a used chest freezer to pair with my temperature controller so I have a bit of time to figure this...

Thanks for the info guys I really appreciate it. I like the idea of simply just adjusting the mash pH. Would these strips be appropriate for testing or should I get one of the electronic thermometer like testers? http://www.amazon.com/dp/B00S730YWG/?tag=skimlinks_replacement-20

So today I took the plunge and bought the equipment to start brewing lagers. In order to do this properly I also plan to start adjusting my water profile. I have been doing some pretty extensive reading online and I am still baffled by the process. So essentially I am reaching out to see if...

Ok I'll take a look to see if my LHBS has the extra daark crystal... besides that do you think I'm on the right track to making a decent beer?

Never made a porter before much less a smoked beer but after looking at a bunch of recipes I came up with a recipe of my own. Looking for a full bodied porter with some back end smokiness. What do you guys think?? Thanks in advance!! 6# MO 4# Smoked malt 1.5# Brown malt .5 Special B .5...

These are awful...nuff said

Thanks for the reply... does the malted rye contribute mouthfeel at all? I was including the wheat for a little body and mouthfeel. Would leaving the wheat and upping the malted rye be ok? I have the mt. hood paired with the columbus because that's what denny conn had done in his rye ipa and it...

Hey everyone I just designed a new rye pale ale recipe and I wanted to see what everyone thinks. Shooting for an easy drinking house rye pale recipe where the rye definitely comes through in the flavor. Here it is: 8 2-row 1 rye malt 1 flaked rye 1 crystal 60 1/2 white wheat .5oz columbus 60...

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