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+1 on the Pilsner tip. Munich malt will give you a dunkel profile. The schwarz is crisp and clean so you want to mash low with mostly Pilsner malt and the other recommendations for carafa and old world hops.

I have been brewing for a while and my system was dialed in, then I started getting low efficiency ... I couldn't figure it out until I tested my thermometer. It was 12 degrees F high, therefore I was mashing at 140- 144. If your crush is good and your water ratio is good, try double checking...

Just use a sanitized spoon to scoop out some krausen from the top or sides of the fermentor. Nothing too complicated. I've done this a few times with no ill effects to either batch.

First time seeing this thread... i'm asking for a refractometer for christmas. +6=934

I used 1 oz in an 11 gallon batch of fire rock pale ale clone and was very disappointed. The og was 1050 and its been cold and carbed for 2 weeks. I am drinking now definitely has a harsh nasty bitterness.

Yes easily.

I am in the process of building a keezer from a 5.5 cubic foot magic chef. I wanted to fit at least three kegs, to do so I had to build an 8 inch tall collar. now two kegs fit on the floor, two on the hump and enough room left on the floor for a 5 gal co2 tank. the only drawback is that it is...

I think when I did it with crushed grain it was about a pound per quart, so 4:1

The only time in my life I ever returned a six pack to the store... DFH chicory stout. I loved that stuff in college and got some a few years ago that must have been a bad batch. The store was very accommodating, I went with the DFH Indian brown ale.

revvy speaks the truth, my cocoa stout with habenero became much easier to drink as the months passed

watched "how beer saved the world" tonite and they mentioned how early colonists used acorns to make beer.... i would sure try this in the fall, saves me a trip to the hbs :) if it is too bitter preboil i could just use no hops? anyone have any experience using acorns?

I tried it last weekend also, I figured I can use the snow for something other than shoveling. Sadly it's true... The snow just acts as great insulator and it took about 5 hours longer than a cold water bath. So it turns out snow is good for nothing.

This thread is Alt but just brewing one now and i love the name. Also, pulse i hate OSU fans as well

don't think it'll get to 7%. not sure it remotely resembles a maibock either. should be lager yeast. that being said, it still sounds tasty with the maple and oak, some sort of brown ale?

the recipe i have says to add the champagne yeast after racking to the secondary, it only recommends 10-14 days in the primary. it is fermenting there now at 68 degrees. i thought maybe after a few months i should bottle or even do a tertiary fermenting so that it doesn't sit on the yeast for...

I'm a noob, only made 4 batches so far but they turned out well so i thought i'd try my favorite style. The recipe I got calls for adding champagne yeast to the secondary. So i guess i have a few questions, but any thoughts would help me out. is 10 - 14 days in the primary a long enough time...

my first batch is a bit small... so i'll round off the figure 4.5 + 5022.5 = 5027 3 weeks in so far, can't wait to try it soon. thanks for the recipe - jf

i've added about 3lbs of chopped pears to a saison style beer in the primary fermenter. i do NOT plan to use a secondary fermenter. should i keep them in there for the duration (2-3 weeks) or take them out? or perhaps i should just let the whole thing sit in the primary longer? also, is there a...