Recent content by Lcast21

A lot of good info here. I def would like to make a starter but to bring the wort down to 50 degrees sounds tough. Durring the lagering temps should the fg already been reached?

I am going to attempt to brew my first lager.. I was looking for any guidance or tips to help out. Is the brew schedule pretty much the same except for when the yeast is pitched? I've seen a lot of talk about ideal temp for fermentation being about 50 degrees. Is this correct? I have the NA...

Once carbinated well do the bottles need to remain at 70 for the conditioning to be complete or can they finish conditioning in the fridge?

And is 70 degrees the temp it needs to be? I've been right around a constant 67 68 degrees.

I am for sure going to give it more time. I feel like it has carbed well jus still some off flavors.

Yess.. I am def getting good carbination. Def needs a little longer for the flavors. What is usually the shelf life for these home brews?

It was jus a basic american cream ale. I fig it would of been super fast bottling.. but it def still has that distinct taste like its still carbinating. Do some sugars take longer than others?

Are the pickle buckets 5 gal buckets?

First time poster but I have def been lurking for a cpl months now.. I am jus wondering how long y'all let the bottles sit to carbonate? This batch has been sitting for a little over 3 weeks and it still has this gasy taste to it.