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Bottled beer and put it in freezer w temp control. For whatever reason temp controller didn't work and beer froze. Is it ruined? Will it still ferment in bottle? Yeast is an ale yeast, can't remember which one.

Made a lager and have in my fridge in the barn. Temps here were in 60s but dropped to high 20s at night. I looked at the thermometer in fridge this morning and it was 40. How cold I too cold for lager yeast and at what temp will they die?

Normally I give my beer a good shot of o2 through a diffuser before I pitch yeast. However ran out of o2 and didn't realize until it was in fermenter. Will this effect fermentation? I tried shaking but it spilled every where so I said forget it.

Do u dump trub w a lager the same as an ale? A little bit after fermentation starts? It's in a conical

I'm making an all grain lager but lost the yeast. I have finished sparging and its ready to boil. I was going to cover and leave for tomorrow when I can get the yeast. Is it better to just add the yeast to the wort or make a starter and wait what would be 2 days to boil post sparge?

I made an all grain batch and was bottling it today. I was a little distracted and in a hurry and added the sugar directly to the beer. Normally I heat some water and dissolve the sugar in the h2o first. Will this create any issues w the carbonation?

I can understand it would be susceptible to contamination but I would think boiling it would cure that, no?

I have been making all grain lately but it is hard to set aside a chunk of time to do it all at once. I was wondering if after the wort is in the boil kettle can I leave it and come back for the boil. Of course I'd put the top on the kettle to prevent insects but its feb in ny so fruit flies...

I found an all grain kit in my barn. All the ingredients are there. It's about 1.5 yrs old. The barn is not climate controlled. I noticed no rot or mold. The grain was milled when I purchased it. Kit is big honkin stout. Is it still good to use? I don't want to go through a whole brew...

I am sure this has been asked but I couldn't find the exact answer. I just transferred lager at 40 degrees to bottle bucket and added corn sugar. I plan on adding a little salflager 23 because I filtered it. Do I need to bring the temp up before adding the yeast? If no add yeast and bring...

I've had my lager doing diacetyl rest for about 4 days now at 66 degrees. I shut the heat in my basement off and figure it will drop to around 60 by tomorrow. My garage is currently 50 so that's where I was thinking of taking it next. Followed by that I have a temp controlled fridge. From...

It's. A czech pilsener w salflager 23 yeast.

I read online it is recommended to diacetyl rest a lager at around 60 degrees. My basement is currently about 66. Is this ok? Also optimally a little warmer would be better for me since I have wine that is malolactic fermenting so 70 would be preferable. If 66 is ok, what about 70?

Thx. Another issue my hydrometer broke.

What do you mean rousing? If you mean shake I tried that.

Ok so it's been about a week and I have no activity in the airlock. I moved the fermenter into my fridge at 45 degrees for about 5 days. I than moved it to my garage where there is still no activity in the airlock at 52 degrees. What should I do?

Ok so I can just dump the trub into a sanitized container and pitch into my cooled wort?

I have a czech pilsener going using s23 yeast in my conical fermenter. I am planning on getting a Vienna lager going this weekend which uses the same yeast. I wanted to see if I could dump the trub into a sanitized container and use it to inoculate the Vienna lager. I was wondering if I could...

I have it in the fridge but the bubbling stopped. It's at 45 degrees. Is there a problem?

Bubbling started today, so all appears fine. I guess I'll see if there are any strange flavors. You live you learn I guess.