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packerduf

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About packerduf

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  1. packerduf

    Has anyone

    Haven't tried that recipe, so not much help here. Steam beers are typically made with lager yeast, but fermented at ale temperatures. According to the Mr. Beer instructions, the ideal fermenting temp for the Sutter's Gold recipe is 62°F.
  2. Welcome aBorg, Matt!!! Sounds like you are on a roll. Be sure to let us know how that BIAB turns out.
  3. How Big Does My Mash Tun Need to Be?
  4. I wish I was drinking a Tabacker! I think when they "finalize" the search engine function, we'll be much happier with the forum overall. At least I know I will. It currently doesn't work very well.
  5. kjuckett1025, Did you brew the lager recipe already?
  6. The search window is at the very top of the page, just under where your name/log out is listed. I don't think you have to be logged in to use it.
  7. Was your bottling bucket much lower than your fermenter (gravity)? Edit: Specifically, you can't set them next to each other, at the same level (height).
  8. +1 to yankeedag's wisdom. The bottling wand is worth it's weight in gold. It will ensure the proper amount of beer in each bottle every time, and it is very inexpensive. A good investment, indeed.
  9. I also have the Barley Crusher and I am very happy with it. I bought it at beersmith.com
  10. I typically get 18-19 12 oz. bottles. A few times I achieved 20 bottles. I tend to leave a little beer behind for the sake of avoiding the trub.
  11. I have only brewed one lager recipe, so I am certainly no authority on the subject. I did a lot of research where I found varying opinions on the subject. I also solicited some advice from a very trusted source, and he guided me thru the process (thanks, oly). I didn't take any shortcuts. It was a long process, which included 3 months conditioning in a secondary. I chose to keg it and force carb. In the end, my "All-American Lager" turned out great, even better than expected. You will need to make a few determinations prior to brew-day: Will you warm pitch or cold pitch? How will you maintain a fermentation temperature within the recommended range? Will you use a secondary? My son just arrived from Wisconsin, so I must go. I'll dig up my notes and share them later. Don't start the lager until you settle on your process. Continue to research via internet, and ask a lot of questions. Others will most likely post their opinions/advice.
  12. The temperature range for the Bavarian Lager yeast is 46 - 58 degrees. I would highly recommend staying within that range.
  13. I would recommend using the entire amount of the Bavarian Lager Yeast with the Oktoberfest standard refill. Lagers require a higher cell count to ensure proper fermentation. Keep in mind, when using lager yeast, you will need to ferment at lager temperatures. If this is your first attempt at a lager, then some preliminary research will pay huge dividends. Edit: If the Bavarian Lager Yeast is used, do not use the packet of dry yeast under the lid. You can save it for a later brew.
  14. Mr. Beer recommends 3/4 tsp. per 12 oz. bottle, and 2.5 tsp. per liter. You need not worry about bottle-bombs when using these amounts. Back when I bottle-primed, I always primed with the amount recommended by Mr. Beer and I was happy with the results. Some brewers prefer a lower level of carbonation and therefore use a lesser amount. It all comes down to personal taste.
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