Lawrence Brewers Guild

I have a question that I just can't seem to find a consistent answer online for. That is, when it comes to lagers, you pitch the yeast at room temp (68-78). But then do you immediately put it in your lagering fridge at 48 degrees? Or do you let it sit at room temp until fermentation begins (1 or 2 d...

Okay good to know. The iodine test I should use on all my all-grain batches (ales and lagers)? For this current problem, my plan is to create two 1/2 gallon starters and let them ferment at 68-72 degrees for a few days, then put them in fridge at 38 to cold crash for a day or so, drain the top and p...

Thanks guys, very helpful!

I made my first all-grain batch of beer and I choose oktoberfest marzen with Wyeast 2308 Munich Lager yeast. I have and an OG of 1.057 and it's been stuck at 1.038 for a week now with a total of 3 weeks fermenting. My story goes I think I might of pitched it to warm and then for some reason I though...

I forgot to order some rice hulls with the ingredients I just purchased for brewing up 10 gallons of Hefe. I was hoping to brew it this Saturday. Is there a local place in Lawrence where I could buy a couple pounds? The Ale n Vino in Topeka doesn't have any. Any help is greatly appreciated. Cheers.