homebrewandbeer.com

Lager is more difficult to make than ales, so I would be sticking to ales until you've got a few under your belt. Have a look at the sticky about 'simple things to make your home brew better'. Use all malt and a decent quality yeast (not the freebie that comes under the lid) and your brew will be ...

Thanks. Haven't read 'how to brew' since I started six months ago. A great resource for beginners, but also a great resource to go back to. The lager is lagering in the fermenter. I racked it off. Not as cold as I'd hoped - the fridge is only managing to chill it to 7 degrees. So I guess I'll forget ...

What I have done is dissolve 100grams of LDME in about 1 litre of water. I use a 2 litre cordial bottle for this (washed and sterlized). Pitch at about 25 - 30 degrees. Let it ferment for 2 - 3 days. Then resuspend the yeast (shake it up a bit) and bottle into 6 stubbies and cap. Each will be about ...

Ok thanks Doc. Having difficulties seeing the difference between lagering in the fermenter and lagering in the bottle. I'm thinking that the sooner it's in the bottle the less chance of infection. So if it has fermented out now, and I need to rack, why not bulk prime and bottle, lager for 6 weeks or ...

Thanks - I'll go easy on the dry hops. I have partial mashed this first brew with a kilo of pilsner malt and a handful of crystal wheat and torrified wheat.

I'll rack this batch on the week-end, onto some dry hops (10g Hallertau?). So now I need to lager it. How long do I need to lager it before I ...

OK. Thanks for your help. Looking forward to my first lager - probably not my last either.

Is the racking necessary? I used to rack my ales but dont bother any more. I don't think it makes much difference. But do I need to do it with the lager to prevent autolysis?

Well I've used S-23, I think. I used the kit yeast that comes with the Coopers Euro Lager. I pitched the yeast at 24C, and now the fermenter is in the fridge at 10.5C I would like to dry hop as the primary fermentation dies off. Do I need a Diacetyl rest and when? Do I dry hop after the diacetyl ...

Can someone please point me at a site or thread that will step me through making my first lager from extracts/kit. Made 17 ales - now doing my first lager.

Can anyone point me to somewhere I can find out the IBU of Muntons Mountmellick Irish Style Cream Ale. Google aint doing it for me !!

p.s. I torrified the wheat by by showing it pictures of a big red harvester.

damn you guys - I was kidding myself I was being healthier :lol:

I'll give the choc malt a go. I got 4.5% out of Beersmith. I guess it's kind of upper mid strength :roll:

Anyway - it's a nice drop. Trust me I'm an auditor, therefore subjective. I would say very subjective, but that would be ...

Earle, can you stop sending that little bloke down here for holidays. He really gave my supplies a nudge over my birthday weekend.

I made this a while back and am drinking the rewards currently. A golden colour with nice balance of malt and hops. It's brew number 13 and my best so far I think. Lovely drinking on a hot day. My wife likes it - and she doesn't like beer! I'm thinking this might be my standard brew - only took me ...

Have this in the fermenter at the moment:

a PA kit
100g Crystal wheat
100g Torrified wheat
200g Carapils
1Kg LDME

Yeast - 1056 American Ale
Dry hopped with 15g of Saaz

Looks quite dark in the fermenter - must be the crystal wheat. Saaz is an odd choice I know, but I like Saaz

It turned out rather well, but a little too sweet for my taste. I'd drop the lactose from the recipe altogether. It's still improving however.

It's always a strain through my wifes panty hose - but yes of course I sterilize first - I'm not depraved you know :roll:

I haven't found a significant difference with racking off my beers, so I don't bother anymore. What I usually do is leave it in primary for 2 weeks, then dry hop for another 7 ...

I dry hop in primary often. Though I always wait for the fermentation to taper off. I usually dry hop on day 7 or so and bottle 7 days later. I don't use a tea bag/sock but I strain through panty hose when bulk priming.

Grain n Grape has 3 options, you can go all extract, partial, or AG. I went the partial route - it was my first crack at a partial.

1.5Kg LDME
1.5Kg liquid wheat extract
.7Kg Pilsener malt
.3Kg Crystal wheat
16g Perle for 60 min
Wyeast 3333

Brought grains slowly to 66C then steeped for 30 min ...

There is a really good hefeweizen recipe on the Grain & Grape site. I'm drinking it now and its a very satisfactory result. I used the Wyeast 3333 Bavarian wheat yeast. It certainly has the banana and clove notes in the flavour. I went the 3333 cause it's a high flocculating yeast compared to the ...