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Hello! The lager I made has color more like an amber European beer ( 16) than a lager. I have used irish moos and German Pilsner and German lager yeast. So I don’t understand that color. What do you think? Any similar problems to any of you? Thank you

Tha you, I’ll try to rise the temperature above 70 for 2 weeks more. But, when I bottle the beer, it looks very clear, might be this mean that there was no more yeast left?

So, I had my lager for about 2 weeks at 55 F and open one to see the pressure. It hasn’t got any, not foam at all. I put priming sugar after fermentation calculated with a sugar calculator, so u don’t think that’s the problem. What do you think can be the reason for my foam problem?

What do you mean by infected?

It doesn't smell bad and the beer taste bitter...

Would the yeast process the priming sugar at 40 degrees?

So, after fermenting for 3 weeks at 55 F, Do I have to lower the temperature to 32 degrees (could be 40?) or so for about 4 to 6 weeks? After this step, I´ll put the priming sugar (5gr/lt) and bottling. At what temp and for how long should I keep the bottles?

thanks. The next step is to lower the temperature to 32 degrees (could be 40?) or so for about 4 to 6 weeks. After this step, I put the priming sugar (5gr/lt) and bottling. At what temp and for how long should I keep the bottles?

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My lager-type beer was fermenting for the last 3 weeks at a 13 C temperature (55,4 F) and it has a dense layer of something on top (looks like yeast, but I don’t know). Is this normal? What should I do? I did the gravity measure and got 1,0101 final and 1,050 original, which are good...

Thank you! very good explained. And, regarding the priming sugar, when should I add it? temps and time?

I have a few questions regarding the layering process. First: the wort has been fermenting for the last 2.5 weeks at 57º F, should I now raise the temperature to 62 to allow the yeast to absorb the diacetyl produced by fermentation? For how long?. Second: After this, is time to bottling and...

And for the yeast? thank you

What is the best way to storage hops and malt once they are opened?

when I transfer the beer form primary fermentation to secondary, I left most (if not all) the yeast at the bottom of the fermentor. Now I need to bottling the beer and add the priming sugar. Do I need to add more yeast? If so, how can I calculate it? Thank you

Thanks a lot. I was confused by “second fermentation”. Thank you for clarifying

What is a second fermentation? Add sugar to the fermented batch and let it for more days or add the sugar solution to the batch, fill the bottles and leave them for a few weeks? I’m trying to do a lager btw Thanks

What is better, put the dextrose dose straight into the bottles or prepare it with water and mix it with the beer pr

Hello, how much water should I use to mashout a lager and how much for sparging? I have read that 2.5 per kg for mash and 50% more as sparge water. Thank you

Hello I will do a Lager and I’m using a Saf 34/70 yeast. In the package says 11.5g (0.4 ounces) per 10 to 15 l (2.64 gl to 3.96 gl), since I am doing a final 15lt batch, do you think 11.5g dry yeast should be enough or should I go to 23 gr (0.8 ounce) instead? Thank you