OK so feel I've got some nice ales under my belt and now its time to tackle a lager. Because of my celler temp (57°F) I was talked into by my LHBS to dry a pack of Saflager 23. I feel I need to make a starter, Mr malty says add another pack (OG 1.053) but I prefer to step it up with a starter...
What's the point of entering the competition? Just to have the judges point out the flaws that you imposed on your beer because you were pressed for time? RHAHB, so next time when you win you can feel good about the time, effort and attention to detail you put into your award winning ipa :)
So I made an AG ipa
11.12 2 row
1# crystal 40
1# euro Aero
1# rye flaked
1# turbinado sugar (whoops )
.12# chocolate
Single infusion mash target 153
Grain /h2o ratio 1.5
6 gal batch.
What happened is that my tun was a bit cool so I ended up with a 140 temp. Boiled a gallon of water and added...
Okay so I brewed a ipa a week ago. Screwed up my hydrometer correction reading when I was measuring pre boil gravity, panicked, added 2# sugar. Turns out I didn't need it but now I have a big beer. Pitched rouge ale's pacman (1L starter)Fermentation was violent and very active @64 °F.
Q...