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Zymurgy, BYO and CB&B, Brulosophy,

Irish Red, but I will make a good NEIPA if it kills me!

Thats my understanding as well. I was talking about when I was checking my mash to make sure conversion was complete before ending the mash.

I mashed 152 degrees for 60 min. Checked conversion with TOI and it was good. *Update- pitch package of dry yeast to see if I could get it lower. 4 days later it finished at 1.020 and same at day 6. Racked to keg ( with airlock) for secondary.

thanks I will give that a try in the future! appreciate the lagering tips guys

I googled it. Looks like a viable option for sure. You're putting an airlock on the bottle you use after you finish shaking?

what is this magic you speak of?

I used a refractometer for OG, and then hydrometer for every subsequent check of the Spec grav. It has been at 1.025 for over a week. Yes I saw that. OG was 1.048 and since I brewed the moment I got home, I didn't allow time for a starter. I will definitely do that for next time. I will...

The yeast had warmed up to room temp. The wort was probably mid 60's when I pitched it but it was immediately put in a fermentation temp to 54. I think a starter wouldn't definitely helped. Like I said, I just use 1.050 as a cut off for starters usually. Maybe its more important in a lager....

Hey guys. So made my first Lager a few weeks ago. it was an Oktoberfest/marzen. OG was around 1.49. After 4 days no yeast activity at 54 degrees. So I stirred with sanitized spoon to oxygenate and upped temp to 58. It began bubbling away and after 10 days stalled at 1.025. I was expecting it to...

After almost 40 hours, it started to ferment and starting bubbling away like no tomorrow. I'll follow it along and see how it finishes out. Because of all my mistakes, I'm not expecting anything fabulous but I'm shocked by the way its going now after such a long lag. Thanks for your help

I brewed a DDH Pale Ale and British Dark Ale, both experimental recipes of my own creation. The OGs were supposed to be 1.051 and 1.058 respectively but ended up 1.037 and 1.046. I believe my efficiency was somewhere in the 40's for the Pale and mid 50's for the dark based on the results. Its a...

So I brewed 2 batches yesterday with a new igloo mash tun and HLT. OG's were low on both and I believe I have nailed some issues. I didn't do any stirring during my mash. Just added grains, Strike water and covered for 60 minutes. I did vorlauf about 3 pitchers worth and then drained and added...

Yeah that was dumb. I had the Brewhouse efficiency at 35% that's how I got those numbers. I hope its not that bad!

So I just realized you only have these 2 grains listed at roughly 38%. So I'm assuming your base malt is missing?? Rhubarb is coming in strong at my parents place and I want to brew this soon. I thinking maybe 5.75 lbs of German Pale Malt, based on SG and percentages, but curious what you used...

Since I'm very new to All Grain, what jumps out to you as "awful?" It roughly adheres to the 2 lbs per gallon average I typically see. Is it because the munich would be super malty and too heavy for an octoberfest? TIA

This looks amazing! I can't wait to try this but with local strawberries and rhubarb. Thanks for the recipe!

I have been occasionally homebrewing for years, taking lots of time off when moving and working far from home. I am excited to do more recipe creation and all grain brewing. I found a link on google when searching recipe ideas. This site is great!