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No, my altitude only changed the utilization by 3% according to the brewers friend hop calculator.

I’ve been brewing for over a decade, but in recent years, have focused just on lagers. While my lagers have gotten way better over time, I feel like the lighter styles (Helles, Pilsner, festbier) are lacking in bitterness, with the malts being way overpowering. I’m not tasting any off flavors...

So after focusing solely on brewing lagers over the last two years, I've narrowed down what I believe to be the common off-flavor in my lagers. I've always thought, regardless of the recipe, that there was a strong honey aroma and flavor to the beer. I could never taste any hops and the malt...

The recipe was as follows: 10 lbs Weyermann Pilsner 2 lb Light Munich (Avangard) Just bittering hops 2 packs rehydrated Salager 34/70 (I've also used liquid yeast with a large starter and still had the same result) Mashed at about 149 for 90 minutes. Boiled vigorously for 90 minutes. Fermented...

Sorry ahead of time for the long post. I've been homebrewing for over a decade now, always ales, and have within the past few years begun to try my hand at lagers. Out of the dozens of brews I've made, I've yet to brew a successful lager. At first I was having huge issues with diacetyl and...

I'm going to brew a Maris Otter/Galaxy SMASH this week and wanted some suggestions on the hop schedule. I'll be using 12# of grain and I have 8 oz of Galaxy to use. I was thinking something along the lines of this: 1oz FWH .5oz @ 20 .5oz @ 15 .5oz @ 10 .5oz @ 5 2oz @ Flameout 3oz dry...

I always ferment my lagers around 48-50 degrees. I think part of the problem is pitching the yeast before the entire wort has cooled to pitching temp. With my equipment, I just can't get the wort cooled past 80 degrees, then leaving it in the kegerator for several hours is still not long enough...

After several years of successfully brewing ales, I've been trying to brew lagers. I have to say, to date, I have not brewed one successfully. When I started brewing lagers, I would use two packets of Safale 34/70 and would pitch the yeast after allowing the wort to cool in my freezer for a few...

I rehydrate the yeast (at least two packs) in cool water and pitch after the wort has cooled to fermentation temp.

After several years of brewing all-grain ales and having no problems, I've begun trying my hand at brewing lagers. I started by brewing a batch of all-grain Helles from Jamil's recipe and used two packs of the dry Safale 34/70 yeast. I had no issues with fermentation starting quickly and was...

Primary was around 50 degrees with two days of d-rest at around 62. Then it's been at 40 for secondary and kegging. My fermentation kicked off quickly within 12 hours of pitching and went strong during primary.

I brewed an all-grain Helles back in September, using the Safale 34/70. Had it in primary for two weeks, then lagered in secondary for a month at about 40 degrees. I then transferred it to my kegerator where it has stayed at 40 degrees. From the first pour after kegging to my recent pour last...

Yeah, their recipes are basically the same for lagers and ales. The only difference is the temperature for fermentation. I've brewed dozens of their ale recipes and had great results, but after reading about lager temperatures, I thought the temp was too high. But according to some reviews on...

I did not have as good a brew day as expected. I brewed a standard all-grain Oktoberfest recipe. First off, I just moved into a new home, and the new oven only got my wort to about 210 degrees. The boil was barely moving. I figured I might as well continue and cooled the wort to about 80 degrees...