Recent content by mcarmack

Count me in.

In.

USA - More time to make homebrew!

Thanks @TxBrew!

In, thanks.

Count me in. Thanks.

Yep, looks like you guys were right. Measured gravity was 1.016, BeerSmith was estimating 1.021. So it's probably been done for a couple of weeks and I've been waiting for bubbling to stop like a sucker! Time to rack and start lagering! Thanks all. :mug:

Yeah, still a little bit of krausen. I haven't taken a measurement, I'll do that in a couple days if it still hasn't stopped.

Brewed a maibock five weeks ago, pitched with some WLP820 I had harvested from my Oktoberfest batch last fall. I made a starter of course, but because it was harvested I really can't say exactly how much I had, but I do believe it was a slight underpitch. Fermentation at 55F started up...

Fingers crossed...

Awesome, thanks! :mug:

I have a dubbel mashing as we speak. I'm still getting used to all-grain, and seem to flub something each time...this time I must have measured by water temp poorly, because the mash temp came in a little over 160 (target was 152). I added some ice a little at a time to get it down to 153-ish...

From day one, I've been doing it as has been described: corn sugar boiled with water, dump it into the bucket, rack into the bucket (without letting the sugar water cool), and off you go. Couldn't be easier (kegging aside, I suppose). Corn sugar is sold in 5 oz packages, which is often too...

Thanks. I also fermented at 55, and had a diacetyl rest...siphoned over to a secondary and stepped it down back to 40 degrees (4 degrees a day) for lagering. It's probably clear enough for bottling, even though I had planned to give it three weeks at 40 degrees... Maybe if Lowes calls and...

Had an Oktoberfest lagering in my el cheapo freezer, I had stepped it down a little each day until 40, and then I stopped looking in on it for a week. When I did check yesterday, 8 days later, it was at 60 degrees...the stupid cheap freezer broke down somewhere during that week! I assume early...