BeerTools Discussion Forum

Sounds like you need to bring it back inside and let it ferment @ room temp. I have a pantry closet I usually use to allow my beer to ferment, and it is usually in the 70 deg range. Ale yeasts don't work as well in cooler temps, but some are good down to 55 deg. I would just place it somewhere in th...

Who has experience using all grain kits from some of the online homebrew supply stores, such as Midwest, Morebeer, or Austin Homebrew. I have bought a couple of kits from Austin, and just bought a kit from Midwest. I assume these are recipes they have created (unless otherwise noted on the website)....

I keep thinking I saw some on Ebay, but it might have been while surfing around the many homebrew sites!! Give that a try!

Thanks for the response, I sure don't wan't any LAZY yeast!! I'll try to plan a trip before the weekend so I can get it going Saturday, weather permitting!

I have been reading about yeast starters, and the consensus is to use LME or DME to pitch the yeast into, then let it sit for a day or 2 before brewing. My question: Is there an alternative if you don't have any LME or DME available (honey, corn sugar??)? The HBS is an hour's drive from my house, so...

Looks like I am in business! A friend of ours brought by a couple of used oxygen tanks, and the oxygen supply place said I could just bring them in and exchange them for co2 tanks, so I just need to get the connectors and line..Thanks for all the advice!

I picked up a couple of kegs at an estate sale recently, $10 for the pair, and they are in excellent condition! I have 2 batches of brew fermenting as we speak, a lager and an ale (which should be ready before the lager). My question is this: Can I naturally carbonate in the keg for 2-3 weeks, pick ...

Thanks, I'll give it a try...wouldn't be so bad if the HBS wasn't 60-70 miles away!!

I'll let you know how it turns out.....

I have a batch that needs to be bottled (been in the secondary going on 2 weeks), but I won't have a chance to make a run to the homebrew store this weekend..I was wondering if there were any alternatives for priming that I could use in place of corn sugar or dried malt extract. I DO have some liqui...

Didn't get a response on this one before, someone help me out! I am ready to begin another batch of brew, an Oktoberfest, and really don't want to go through the wait of lagering. Is there an ale yeast you would recommend so I could have it ready to bottle in a few weeks?? The recipe calls for 3.5 l...

I am ready to attempt a honey brown ale, and was wondering: At what point do I add the honey? Here is the recipe: 1 lbs German Light Munich Malt .5 lbs Belgian Chocolate Malt .25 lbs Belgian Caramunich .5 lbs Honey Malt 4 lbs Muntons Dry Extra Light Extract 2 lbs honey 1.5 oz Hallertau Hersbruck (60...

I am ready to begin another batch of brew, an Oktoberfest, and really don't want to go through the wait of lagering. What yeast would you recommend so I could have it ready to bottle in a few weeks, like an ale?? The recipe calls for 3.5 lbs German Vienna, 1 lb Belgian Munich, .25 lbs German Dark Cr...

I am doing extract with partial mash, and am trying lagering for the first time! Had a little problem with my yeast not taking off as I had hoped, but it finally came around, and I should be racking to secondary next week!

I actually placed it back in the fridge earlier than I had mentioned previously, but I am pleased to report the yeast is working great this morning! As you said, I may have some off flavors, but hoprfully not enough to make a siginificant difference.... In the future, I'll be sure to use a starter t...

My yeast finally decided to kick off this morning, after I removed it from the outside fridge...It is bubbling about every 5 seconds at this point... When should I place it back in the fridge to continue the lagering process?? I was thinking I would let it go for a little while, then put it back in ...