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I have a wyeast 2035 cake thats sitting under a batch of light lager for a few weeks now, i want to bottle and then pitch a new batch. Can i pitch a honey blonde or other ale on it? the coolest i can ferment is 14. C, I would use another KIT of all grain WORT

i have a yeast cake sitting on the bottom of a secondary since 1 month ago, its in a cool temp and is a 2007wyeast , this yeast cake also fermented a batch prior to this light lager, can i reuse after a secondary for a new batch?

I bottled my American premium lager after a 14day ferment at 60, and a 30 day secondary at 40-45, now I bottled it in old corona bottles , i had one 8 days after being bottled at room temp and it tastes great with a great carb again only 8 days, am i at risk for over carb and all the bad things...

if im tring to ferment at the lowest possible temp as per package, wyeast 2112 it it possible to go dormant 2 or 3 degrees f below recommended? and will there be any problems with just moving to a warmer spot after.

well its over 72 hours almost 4 days, still nothing, im thinking of using another fresh smack pack, will it taste off using another or can i even use a different strain? whats the max time i should wait?

Let my pack wyeast 2112 sit in the fridge very cold near freezing for a few months unsmacked, 30hrs ago i smacked/shook it let it sit in room temp for 5 hours and no swell. Is it recked? did i kill it or is it just to old (10 months) I pitched it anyway, i will wait 72hrs than if no fermentation...

no, you're right full Ferment at 10 c , and we are dealing with a conditioning issue, i thought flavour may be affected without long lager.

I recently fermented an all grain (KIT) "light american lager." with a wyeast 2007. fermented @ the recommended 10 C , for 3 weeks , 1.048 OG to 1.012 fg. Unexpected temps leave me without a lagering place. So what should i do either. 1.) secondary in now 10 -15 degree c temp 2) secondary at...

if anyone has any imput it would be appreated

so i got a american premium lager kit fermenting at 10 celcius with 2 smack packs yeast 2007, and 1 cup extra dme in it, cold pitched and it's sat for 12 days. OG 1.50. 3days ago 1.20 today it was 1.17 then i went upstairs to do some beer math 10 mins later retested for kicks and got solid 1.20...

I placed 2kg frozen berries in a cheesecloth, pour boiling water over, add to primary. Great results fo a 5gallon batch

Im a newb.. I brew with Kits right now (22Liters)... mix wort with water+ aerate + add yeast done., I have a 2x smack packs- wyeast 2007 Fermenting now( Premium american lager) , I want to finish the primary and start a new batch ( light american lager) the problem is when i mix my wort with...

is it true that the fermenting wort raises the temp in the bucket, if true... what temps will this start? how high would it raise? do you account the heat produced toward your reccommended ambient ferment temp for the yeast? for example if i ferment a wyeast 2112 which needs 8-17 D C. would...

Raspberry(1kg) in 22L wheat Wort, XTRA 2.5Cups DME, fermented buy wyeast 3068 , 2weeks primary, 1.060 FG 1.010, 6.7ABV . Racked to secondary. NOW its been 1 week, 0 airlock activity , Im concerned its to sweet tasting, ( i tried some) , Will it mellow in secondary at all or do i bottle it...

I've done the time searching cant get a straight decision. Lots of lager q's I want to garage lager, i have no choice/no fridge. Garage stays between 32-50. I want to ferment in these temps maybe with a sleeping bag around my bucket in a box( to raise the temp a little/stay constant.) then...

Not to Hijack the thread but in addition... a question. I like that "ghetto Lager" very fitting. I am to about to attempt a garage lager, Do you ferment at a higher cool temp say 5-10 degrees C, then lager at a lower temp for a period of time? or can you just Ferment in a cool garage at said...

it just smelled like warm stale beer when i bottled it ( first batch), hers hopin

i have a secondary that cold crashed in the garage for 3 days, it wasn't directly in the window but the garage had daylight. How much light direct and/or indirect will ruin a glass carboy with beer 5g

in my limited experience the air lock releases co2 and keeps the bad out, if you just clog the hole pressure will build and if its open bacteria or other might get in

I was wondering if I can secondary a Mexican cervesa or other beer kit post fermentation my garage, it reads around 34-45 F or 1-7 Degrees Celsius depending on the day, if so what would be some advantages and disadvantages? I've heard of cold crashing for short term for clarity but this would...