I tried it for a couple of brews and ended up giving it away. Didn't seem to improve my beers. Switched over to using a mix of filtered tap and spring water depending of the style adding 2-2.5% acid malt. Been exceptionally happy since then. Since I do mainly lagers under German Purity Law I do not ...

That is the expert scientific answer to lower the temperature 3-5 degrees a day, but in the real world with the equipment we have, that I at least have, it isn't always possible. I doubt bringing it from a D-rest to the frig temps in a shorter period would make any discernible difference in taste or...

I've not done D-rest on any lagers I've made, but I will quote from "Brewing Lager Beer" by Gregory J. Noonan. He states page 242 under Post Kraeusen; Quote: "If a diacetyl rest is being employed, force the temperature of the post-kraeusen ferment to rise to 55 to 60 F (13 to 16 degre...

Me too..
+1 for Ayinger.

Don't want to change the thread topic, but Ayinger also does some great Hefe's.

I used 10 grams of ginger root 5 minutes (shredded) in a hop sack in a 3 gal batch. Hardly noticeable but worked fine. If I do it again I might increase it to 20 grams but not more..

I found Beersmith indispensable, for me, in brewing AG recipes. Sometimes they have a sale right around certain holidays. Regular price is $27.95, worth it at that price, but they were advertising $19.95 for the download when I purchased mine. If you do become interested, you might wait a few days a...

Brewed today, Sunday, a Munchener Helles.
Luckily was able to do the mash inside but the wifey kicks me out to the patio for the boil... 100 degrees today.. Ouch. Scrunched up in the little bit of shade I could find..

You got that right. But since I'm regulated to my closet for fermenting, and politely asked to leave the kitchen to the patio for my boils as she can't stand the smell of hops, I doubt that I would find space for my own frig. BTW, since there "may" be a slight residual fermentation going o...

I totally agree with you Kealia..
If possible I would lager in the primary, but I don't have the frig space to do that, so I am forced to go to a smaller profile as I share the frig with my better half. Autolysis shouldn't be a problem for the 4-6 weeks of lagering.

Just my 2 cents worth, but I have lagered both in bulk and in bottle. I found that bulk lagering tends to give me a better tasting lager overall. I did also see per John Palmer's "How to Brew", page 92; Quote: "Yeast activity is responsible for conditioning, so it seems logical that t...

I got this one. Has been working good for me. I circulate the hot water o/p from the chiller into a bucket a couple of times and discard until no longer hot. Then I put the o/p hose into the sink and recirculate cold water using ice cubes or frozen water bottles. Saves a lot of water and chills down...

I started out to do a 3 Gal. Saison but had so much German Lager yeast around that I ended up with a Lager instead.
Used Perle for bittering and UK East Kent as a finishing hop.
Very fine and mellow finish. Would try this again.

I was trashing the spent grains until recently. Another brewer used his to make bread with and gave me the recipe. Now I share my grains with a neighbor and make bread with them. Darn good bread, especially toasted. I pack them up 3 or 4 cup to a freezer bag and freeze them. Haven't noticed any diff...

I've used the 1118 once recently for cider. I used 1/2 pack for a 2.5 Gallon LBK and it finished just fine for me.... I'm sure the amount you used should take it all the way down. Guess I can't help myself. Cheap "and" thrifty since I grew up in the latter part of the Great Depression. I'd...

After starting out with Mr. Beer a little over a year and a half ago... I have learned invaluable knowledge on brewing great beer from all of you experienced brewers... I know we don't say it enough, but this board wouldn't be as successful without you..
Thanks.