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Your recipe and method seem fine but there is something unknown gone wrong Ingrredients: The only ingredient would be the hops, they could be old, not stored correctly, mis-labelled or any combination of the aforementioned. Method Your method seems fine to me. It is known that fermentation can...

Cararoma, Special B and Aromatic are good at bringing out the deep malt characters but keep them to 2 or 3% especially Special B, it's a powerful malt. Munich malts should make up most of your base grain bill with a fair percentage of Munich II. Hops play a lesser role in this very malt-forward...

Echoing what Danscratbeer has said, your beer is at it's most vunerable at this point in the brewing cycle. Unfermented wort is an extremely nutrient rich solution. Pitching at 29C is a bit too hot but you can pitch safely at 25C or 26C either ales or lagers. As log as you get it into temp...

You have to check all things you read in this thread, be methodical about it and cross them off as work your way through them The fact you have two working just fine seems to suggest it is a tap problem, especially as the two which are playing up are identical and the two that are working fine...

I had the same problems with Chinese taps. One of the 'O' rings on top of the tap unit where the handle is, was dodgy. Instead of letting beer out of it, it was sucking air in and mixing it with beer before the tap outlet. Result was massive foam. New 'O' ring seated properly fixed it in an...

I've got agree there, I've used chocolate malt (not Gladfields) with great results and adds a far more natural flavor than using chocolate. And, as Manticle stated, Youngs does taste somewhat artificial. I've used the essence once only but I am unlikely to use it again. Brown malt is good too...

I went to the local cake making shop in our area and bought chocolate essence. Comes in a tiny little bottle probably no bigger than about 50ml and it's in an alcohol solution. It's pretty bloody powerful stuff. I added small amounts to the keg until I got the concentration to my liking...

I don't have any experience here but I am currently doing a cherry wheat lager. From my research, you need a lot of fruit to make difference and scale back on the hops as they can dominate and overrun your fruit. I used a 60min hop addition to around 15ibu to allow the fruit to come through...

Phew !!! I feel better now after reading your article - I'm not a beer snob either! I'll sleep well tonight -_-

I make starters in 2L wine bottles (flagons) one week before brewing and ferment them at normal room temperatures whether they are lager or ale yeasts. Fully fermented by brew day, I just throw most of the beery liquid out and pitch the slurry. I get four or six pitches out of one pack of Wyeast...

That's a horrible thing to happen. I hope your insurance coughs-up and you return to this thread again.

I recirculated once and ended up the best effieciency ever at over 90% !!! Problem was I ended up with a beer that was (1) Over gravity and therefore higher ABV than I wanted - by a considerable amount (2) Thin tasteless and wouldn't hold a head very well and out of balance with the hops...

Yes, I agree with you on that one. They reckon 70-72C for the Glyco rest and of course you're right on in saying that Alpha-amylase is still active at 71C although it is pushing the upper end. I guess it really is working out what you want to achieve and making the best compromise based on what...

Just to add more information that I hope is not too confusing. The 71C rest at the end of the mash serves as a glyco-protein rest and the post below is mine copied from another forum I subscribe to. 71C also acts as a sort of mash out. <quote> Last couple of beers I made, I've been playing with...

I would honestly say that using a no chill method, the hop addition is effectively going far more than a 15 minute addition. Saaz hops are 'the' most well known for their grassy flavours with late additions - plenty of info in the interweb here. But whatever, if it works for you - don't change.

Flipping through this thread, there are certainly a lot of differing opnions. I brew a lot of lagers, I'm drinking a crystal clear crispy pilsner right now and they are easy to brew but don't over complicate things. Your recipe is fine. Adding a little Calcium Chloride is a good suggestion but...

Got one going right now. Tips? Plenty of info on this forum for lager brewing including a pretty comprehensive post from me a few years back. Pay attention to detail, detail, detail. Treat your yeast like princes and princesses, they are responsible for your beer and remember there is absolutely...

You've got 1.9 Kg MO and 1.9Kg of pale ale. MO is a pale ale malt so what's the point?

The super cheapskate method. Cut the top out of an old 30L fermenter so the keg fits in. Leave the tap in to drain the water as the ice melts. Use a pluto gun and soda cartridges (with adapter of course) for pressure. Cheap. Works.

Okay, after a long hiatus away from lagers, mainly due to the long and neverending winter we've just had, I'm back into what I know best. That is not to say I was not successful with my APA's etc, they have been fabulous beers but, lagers are my speciality. So far, the first one is pretty much...