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Thanks for the replies. Looks like things are normal. Both of my buckets do have the faint odor; one of them is a bucket-only and the other is a bottling bucket in which I primary ferment. I don't bottle as I'm a corny kegger. Yes, I did have a funky batch recently and traced it down to a...

I'm noticing the buckets I use for primary fermentation keep a cidery smell even after washing them thoroughly and giving them an overnight soak with oxiclean and a good rinse. Even after a few weeks the smell is still there; not extremely strong but nonetheless an odor. No mold or other...

OG was 1.045. It was a partial mash (5lbs of grain); single infusion with strike @ 166 °F yieldng a mash temp of 152 °F for one hour.

SG is 1.011. Temperatures during fermentation/secondary were very stable at 69-70°F. I would say it's been stable for 5 or 6 days with the exception that the teenie bubbles have been present for a week with no change in size or frequency. The airlock hasn't shown any bubbling unless it's very...

Hi, I've fermented a Wit in primary for a week (with excellent activity) and then transferred to secondary. It's been in secondary for 10 days now. I expected that all activity would have stopped by now but I'm seeing a small ring of extremely small bubbles at the top. A closer look reveals an...

Hello and thanks for a wonderful forum. As a result of the great information shared here, I'm brewing better and better beers (at least according to my friends) . So far, I've brewed only extract-based beers although I have steeped here and there. I've fabricated a mash-tun and now, I'm...

Starting Gravity is 1.045. No fermentation yet. I'll check this evening and if no activity, I'll repitch tomorrow. Thanks for the quick replies.

I'm brewing a simple, extract-based ale and all seemed well. Yesterday morning(Saturday), after boil/cool-down, I pitched Cooper's dry yeast and let sit for 10 minute before stirring. Now, after more than 24 hours, I'm not seeing any activity. In reviewing my brewing steps, nothing seems out of...

As a follow-up question related to force-carbing, is it necessary to connect CO2 supply to the liquid-out connection of the corny keg?

Hi all, I've had my lager in a corny keg in the cold fridge at 34°F for two weeks now. Is it ok to force carb at this point? I plan on slow force-carb'ing by setting pressure at 10-12 psi over the course of several weeks. I've had good success with rapid force carbing alse I've brewed in...

Great, you've been a great help. I'm looking forward to the next steps. What sort of bubble rate would give me an indication that fermentation is complete enough to go to d.rest? Or, should I rely on a specific gravity reading? Also, after lagering at 34° or so, should I go back to 50° to age a...

Thanks for the quick reply. Aside from primary, when will most of the remaining yeast drop out? I'd like a yeast free lager and as I have several corny kegs, would lagering in corny#1 and a subsequent transfer to corny#2 be the way to go? Also, would carbonating early be a bad or good thing to do?

Hi, I'm brewing my first lager, actually a Czech Pilsener. I used a healthy sized starter and brewing started within a few hours and was really bubblin' when I checked the next day. At 50°F and a WhiteLabs WLP802, how long can I expect in primary? As I intend to do a diacetyl rest, is it good...

Thanks BigEd, I'll go with the chilled-water pour method then and hope for a good brew.

Thanks for the quick reply. I'm brewing tomorrow or the next day and want to be ready. As a follow-up question, after my 2-gal boil (per the recipe), and after chilling to 70°F, can I use 3 gal of chilled make-up water (like at 38°F) to end up at a 50°F 5 gallon batch ? If so, is there a need...

Hi all, this is my first question to this forum (great forum, btw). I've brewed a few ales with great success using extracts and steeped grains. I'm now ready to take the plunge into a lager. I've read a good deal on the forums and have a question regarding the lager recipe. The reipce calls...