lagering

I have a dilemma. I have 5.75 gallons of lager (pitched W-34/70) in a 7 gal. Brew Bucket the ferm chamber, and in a couple weeks I'll be cold-crashing to lager for another month or so. I normally use a CO2 Harvester with 1/2 gallon canning jars to collect enough CO2 for the inevitable suck back...

Hi all, Just returned home from the holiday break to keg a batch of oatmeal stout. As I was racking into the keg I gave the beer a sniff, and it is way sweet. This used to happen to me all the time with darker beers until a friend and fellow brewer suggested double-yeasting. That cleared up the...

Hello. I have a question. Lets say I brew a Kolsch which is fermented cool with ale yeast and then lagered. This beer is usually lagered in bulk, dropping the temperature of the whole fermenter once the beer is fully attenuated and have had an diacetyl rest. And packaging after that. Would...

HBT Community, I have experienced a weird anomaly while monitoring the temperature of my lager fermentation. White Labs German Lager Yeast WLP830. I have been monitoring the wort/fermenting beer temperature periodically, while also continuously monitoring the ambient fridge temperature through...

Dear HBT community, This is my first post and of course it is a problem related to brewing! I am currently fermenting a Marzen beer for my Oktoberfest party and started performing my diacetyl rest for the WLP830 strain White Labs German Lager Yeast I used. Sadly I had to start my diacetyl rest...

Gentlemen, I made an extensive (as far as the interwebs allowed me) research on Kuitbier / Koyt beer, which I've never tasted in person and which I'm planning to brew soon. I hope I got the general idea of the style: Koyt was an example (or rather predecessor) of wide variety of Northern...

The term “lager”, like many brewing terms, comes from our German Brewing Brethren. It means “storeroom” or “warehouse”. They key reason behind the term is that lager, unlike ale, has a longer fermentation time which leads to a “cleaner” tasting beer than ales. Because the beer is so “clean” they...

Hey Y'all I need some process advice. This weekend the temperature is going to hit 60 so we are planning a rare winter brew. I am planning on making my first lager. Ive been brewing for years but I still consider myself a beginner. Over the summer I acquired a 14 gallon SS Brewtech Chronical...

I got distracted during the end of my brew day. A moose was eating my spent grain just outside of the garage door. I brew with a manual HERMS system with propane so the door was wide open. I dumped the grain into a snowbank. I forgot my final hop addition. It was supposed to be 2 0z of Hallertau...

So I brewed a Pilsner this past Saturday, and placed my fermentor (bucket) into my freezer that has my new Johnson (analog) control. I put my brewing thermometer in the freezer to measure air temp (on top of the bucket), and taped the probe to the bucket with some Reflectix insulation on the...

This is my first attempt at making a lager. Brewed 11 days ago and was expecting 2 weeks of fermentation before doing the rest, checked the SG today and it's 1.007 (OG was 1.047). Tasted the sample, dry, thin body with a hint of sulphur taste.

Hey guys I just brewed my first Schwarzbier. My first lager really... I DO NOT have any temperature control other that opening and closing a floor vent, and a towels I cover my carboys with. The guy at my LHBS (NU HOMEBREW / GENUS Brewing, Check em out on youtube) hooked me up with some 1968...

As it starts getting colder here in Utah, I'm thinking of converting my dug-out fire pit into a cold storage for a lager or two. I was thinking I could use the tree trimmings to build a stupa over the hole, wrapping it with a tarp or paper mache or both, which we will then cover with snow...

Dear fellow brewers, I have been reading this forum for a while now and it seems everyone has there own methods, experiences that works for them. I would like to share mine that is theoretical at the moment but will be applied in a month's time when the equipment arrives. Here it goes! I will...

I am selling 2 conical fermentors on a rolling stand that is glycol chilled. There is a cooler attached to house the glycol with a 5k btu air conditioner coild cooling the glycol. Comes with control panel that allows gylcol temp to be set along with independent temperature settings for each...

So I'm thinking of making a lager in winter and I know that you roughly want 8 - 10C for fermenting. I was gonna stick the lager in the shed during winter to keep it at a cold enough temp but the only time I'll have that stable range during winter is... probably October to mid November. From...

So I decided to experiment with a smokey lager. Started with a Munich Helles and tossed in some peated malts for the smoke flavor. About 5 days into carbonation phase (12 days into lager rest) I lost patience and tapped it. It had a distinct smoke flavor to it that was very pleasant. It's now 4...

A couple weeks ago I brewed a big ~9 gallon batch of Gavin's Glorious Pilsner for a party coming up in June. Everything went way too well. Hit my numbers all the way through, fermented at 53F in the freezer plugged into Inkbird control, packaged into two 5 gallon cornys and dropped it to 33F at...

I'm new to lager, and my basement is a cool 55° F. Horror stories about cold fermentation are making me worry about diacetyl. I have electric heated blankets and an electric heating pad, but no InkBird or anything like that, so I'm afraid of making my lager too hot if I just let it go all day...

So I understand that there is a longer lag time than ales when it comes to lagers, just curious if I should be worried? I pitched my yeast ~50 hours ago from when I took these pictures last night. It is aproaching 65 hours now and and used my airstone and air pump for 20 min to oxygenate prior...