I searched and did not really see a question like mine. So here it is:
I brewed an extract Bock and fermented for almost 4 weeks. The fermentation stopped around 1.022. I checked it for almost a week to see if it was done. Then I racked to secondary and lagered at 36-38 for about 6 weeks...
I have enough funds to get only one. I currently do extract brewing in my kitchen. I usually boil 3 gallons and add water to 5 gallons and ferment in a glass carboy in my garage or closet. Temp control will be problematic in the summer. From what I have read on here, I really can't tell if I...
