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update: i've decided to brew a different beer together with the lager. One brew that is finished quicker so i can still have some ready for my colleague's birthday party. The lager i will leave in at 4 deg C until the first week of 2022. Thanks everyone! i now understand much more about the...

would 2 weeks also suffice to make the lager a little clearer? it is kind of time sensitive...

I was going to siphon from the fermenter into a bottling bucket with sugar solution anyway, that's what i always do. So if i understood correctly i should bottle carbonate 2 weeks, then put the beer in cold storage (3-4 deg C) for at least some 2 weeks?

but would it be possible to do this? and what would be the difference? would the beer be cloudier? if it's not possible or advised, would 2 weeks of cold crash followed by 2 weeks of room temp. bottle carbonation be okay instead?

Thanks for replying so fast! So what I think I should be doing is following the recipe that I found. After that I will be taking the beer out of my temperate control chamber and adding a sugar solution of 5-6 grams tablesugar (per litre of beer) and water. Then I will mix that with the beer in...

Hey all, I want to try out this recipe I found: International Pale Lager Recipe - Japanese Rice Lager | Brewgr The thing is, it is not clear to me if i should be lagering after diacetyl rest (at 21 degrees C, according to recipe) or not. Also, i'm wondering how to bottle carbonate a lager...

I'll update later when the beer is finished, see how it tasted.

i'm only making 5 litres (1.3 gallons)! so that won't be a problem.

when did you add the koriander? during boiling? if so for how long?

how would one go about using crushed koriander? and how much would you suggest using for a batch of 5L? also going single infusion would mean for me that i had to mash at 66~67C for 60 minutes then?

my bad, i meant blackberries.. english isn't my first language. I didn't really have a plan to brew beer using blackberries beforehand, but i encountered a very large bush filled with ripe ones while on a fishing trip. i was just wondering if it would be possible to use them in beer and how...

I'm planning on making a white IPA infused with brambles and clove. This is a concept of my recipe, what do you guys think about it? ingredients: 1000 grams of dingemans pale ale malt 300 grams of dingemans pilsen malt 20 grams of saaz hops (flowers) 2.6 grams of safbrew specialty ale yeast...