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Hey guys, i asked a few questions about my first lager, a marzen (my favorite style of beer). Its been 3.5 agonizing weeks and i have been steady at 1.012 for about 5 days, i have just raised my temp to 63 for a diacetyl rest, its been there for just under 2 days. I was wondering how long...

Well, i am making a german altbier, brewing process very very uneventful, shooting for 1054, hit 1052. All Grain. It was kind of cool lower fifties, and we were concerned because the wyeast pouch didnt swell as much as normal. Pitched in 65 degree beer. This morning it was bubbling like...

All grain Dunkel weizen started at 1.054 it's stalled at 1.021. It was at 1.023 when I transferred so in two weeks it's moved very little. Thinking about heating it up to seventy and seeing if it dries out. 1 week at 65 Transferred to secondary 2 weeks at 63 Gravity hasn't moved. Thinking...

Hey guys, i am about 8 brews in and i am back for some questions.. I am going to be making a dunkelweizen, but i have been hearing on a few podcasts about steeping the specialty malt after mashing the base malts. Supposed to help with the bitter/off flavors. Has anyone tried this? 4.5...

I was wondering if i could lager in my keezer. Is the gradual decent down to temps super important? Thanks in advance.

I have unsubscribed and can't find it (laziness). I had a problem with high finishing gravity. Someone said i need to aerate, and i explained i poured back and forth a few times. Which wasn't working. Some poster said to "Whisk the crap out of it for a minute" (paraphrase) This worked...

Followed yooper recipe, placed into secondary and had a slightly sour smell to it. First time i have smelled that particular odor. I had a blow out And Krausen made it out the bubbler, I resanitized it, and placed it back in. Its now cold crashing. Will know in a few days when I keg it.

So I finally finished my keezer. In all of the excitement one item didn't make it back in... The temperature probe. I let the beer thaw, and strange as it seems still carbonated. However it tastes yeasty and is super cloudy. How long until everything settles back out? You should have seen...

I will say the extract beers were good but wow! The brew buddy and I cracked a bottle or two after four weeks and WOW.. We made a patriotic brown ale, with out a doubt the best beer I have made. Someone even asked were we got it. Perfect slightly bitter finish and just absolutely smooth. We...

Okay first off you guys rock, and i know you are going to have an answer for me. I am brand new to kegging my own beer and ... well making my own beer. I grew up with Kegs (commercial), and we always ran around 8-12 PSI. The local brew shop guy said place it at 10-15 psi (or where i want...

After what seems like a lifetime my first brew is disappearing rapidly. I just cannot believe that I made this. After two weeks in bottle it was admittedly pretty nasty. Let it sit another two and I was like this is pretty good. Two weeks after that and I am just can't believe what time in...

Last weekend I made my first all grain. Boiled down for 60 minutes to 5 gallons. Hit gravity right on the head. 1.052 Pitched yeast at 72. Placed into my fermentation bucket, and I had no activity for 6 days. Thought I would check the gravity to see if I need to re pitch. I have a small...

Just did my first all grain, we had an effeciency of just over 70. I am going to describe what i did mash through sparge. Primed the mash tun with 170 degree water Began to heat mash water when mash water reached 150 i drained mash tun of liquid and added grain when water reached 172 (per...

I just want to give a thanks to all that post here. I read a lot, problems others have, what to look for, solutions provided. Took a recipe for amber ale, put it in beersmith, followed what I have read here and it went so smoothly I'm scared. Primed my mash with 170 degree water and my...

Here is my process and where i think i made an error. My first batch of beer, we hit the target og at 1.064 (1.055-1.065) was the target provided by the kit. For some reason my overly anal self siphoned the brew from the kettle to the fermentation bucket. The airlock activity started about...

I have some really cool local honey that i buy at the farmers market, is this safe to use in my ale recipe? I mean there isn't some super brew honey that i have to use.. or am i wrong?

I have an extract kit, that was designed to ferment at 50, but was safe for ale temps. I have brewed, fermented for two weeks, and i just transferred it to my secondary. Originally i was supposed to ferment 2 weeks at 50, Transfer to secondary and then ferment for two weeks, reducing 2-3...

First post, so be kind. My brew buddy and I made a extract octoberfest labeled as okay to brew at ale temps. I verified with the LHBS and they assured me this was okay. So we set out with absolutely no idea what we were doing, made close to a hundred mistakes, but in the end it...