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Thanks for the replies guys. I have checked out the Bruslosophy site, and am interested in trying the accelerated lager fermentation method. I am keen to really master the traditional method also though. I have had the beer sitting at 20 C (68 F) for a few days now, and it has dropped to...

So, I've brewed a Helles. All grain 98% pilsner malt with 2% carahell, WLP833 yeast. Currently at 1.014, needs to get to 1.010 - 1.011. I was attempting to follow the traditional 'cold fermentation with conventional storage fermentation schedule, as outlined on Kai's site...

Thanks Yooper, Bellybuster. Will do. I'll let it thaw, and then business as usual. Thanks for the replies :)

So, I've got a Czech pilsner lagering. brewed with Wyeast 2001 Urquell yeast. After approx 3 weeks lagering at 32 degrees, I decided to wind it down a little further to 28.5 (-2 celsius). I guess my temp probe needs a little calibration, as upon checking my keg, it sounded very 'dull'...

Thanks for the reply. Current gravity is 1.009. I've bottled like you, warm conditioned for carbonation, and then lagered in the bottles before, but wound up with way more sediment and yeast than I'm keen on. This time I'm bulk lagering and fining with gelatin to get rid of as much as I can...

I'm about to bottle a Kolsch I did with WLP029 kolsch yeast. I've lagered it at near freezing for 3 weeks, plus gelatin finings for a further week at slightly below the freezing temp of water (but not freezing the beer of course). I'd like the insurance of adding some fresh yeast for carbing...

Hi, just after some opinions on my situation. I've just bottled a Bohemian Pilsner that I lagered for 4 weeks and cleared with gelatin. Came out crystal clear after the gelatin and time lagering. Racked off to bottling bucket carefully, being sure not to kick up any rubbish from the...

Thanks for checking that out for me! Guess I got it out of whack, balance wise. I'm pitching a nice starter of fresh yeast into it tomorrow. I threw a few extra hops into the starter when I was boiling and went for an hour. In such a small batch, that will hopefully give a little more...

Hi Trusty, The batch size was 2.6 gal (10 liters, I'm Aussie, so I'm converting my numbers to imperial for this forum). Hops were 0.52 ounces Hallertauer @60 mins, and 0.13 Hallertauer @30 mins. Wasn't a decoction. Just a step mash using the rests I mentioned in the first post. I used the...

Thanks for the replies guys. @butterpants, I'm not lagering in a cornie. I just use 10 litre water storage containers meant for camping. They aren't designed to hold any pressure obviously, so I just vent it by loosening the cap slightly every other day or so. @Cyclman thanks for the advice...

I have a dilemma. I think anyway. Brewed a 2.6 gal AG basic helles a few weeks ago. Grain bill : 5 lbs pilsner base, 1.1 lbs crystal Munich. Step mash of 133, 155, 168 MO. Pitched 2 dry packets of saflager w-34/70, fermentation kicked off quickly at 50 - 51 F. Left Brew in primary for 10...

Thanks for the help Flars. Raised the temp a little as I said in my last message to the yeast's optimum temp as stated on their site, and now I've got krausen going crazy! Hopefully no off flavours from the sluggish start? Figured I'd be ok pitching so cool with the harvested yeast...

thanks, I'll see what I can dig up! I'm letting it rise to 53 - 54 F to see if I can get things moving along. Hopefully this is an ok idea? I figure, better to get it rolling, and have a little roughness potentially in the finished product, than to have it sit around until something else...

I left it at 48F (9C) for the first 37 or so hours, as that is what I fermented my last lager at (although in that instance, I pitched 2 dry packets into less than 2.5 gallons - so a bit overkill, but it did get going really quick, even at that low temp) I upped the temperature setting to 50F a...

Hi all. I would be most grateful for some opinions on my situation. On Sunday morning I racked a previous lager off for lagering in my chest freezer, and saved + washed the yeast from the yeastcake (saflager w-34/70), then put it in my fermentation fridge at 48F. Later that same day I brewed...