Recent content by gdrescher

The move to warmer tempt proved the key... Fermentation took off, hit the gravity goal and it is now in lager mode for the next 2-3 weeks. I'll post pics bottling day.

Beer, on the equator

Update... Based on this experience, starting a lager at the high end of fermentation temp. probably was a good idea. I'm still bubbling away. Hope it is completed by this weekend for a rack into the secondary.

thanks Stauffbier That's pretty much been my question. 7 days... no movement on gravity. What should I do? Not getting any clear direction other than take gravity reading... I put in 68 degree temp for 12 hours and by golly ferment started. Then after 12 more hours (now day 8) I put back in...

Agreed. It was a lager kit and specifically stated the tempt to lager after pitching the yeast. 56 degrees. Thats why I bought the dang kit. :) It did state the temp on packet. But I don't remember the type. I was all excited having recently set up my chest freezer to bulk age wine and lager...

Thanks Das I'm hoping the temp change got things started and it will ferment. You would think that a kit would give a few "what if's" I've been doing kits since 1997 and this is the first ferment issue I've had. It is my first lager.

An error I made was not writing down the type of yeast. It was a Brewers Best kit. 1 packet. The packet itself had directions to pitch into warm water, then put into the wort. The kit directions said to put directly into the wort and stir.

Also put this on the original post, but I do have additional questions. Update... After 7 days no movement according to gravity readings at 4 days then at 7, I took the bucket out of my super nifty freezer/fridge set at 56 degrees to lager and set in my basement at 68 degrees. 12 hours...

Update... After 7 days no movement according to gravity readings at 4 days then at 7, I took the bucket out of my super nifty freezer/fridge set at 56 degrees to lager and set in my basement at 68 degrees. 12 hours later, bubbling starts. I left at 68 for 12 hours and placed back in the lager...

Update: 1st I appreciate the Revvy response. That is why I am on this site. I'm also good with "newbie don't know nothin" statements. I agree I don't know a thing about lagering. :) I did take a hydrometer reading at the outset. 1.050, 4 days later it is still 1.050. It looks just like...

6 gals, first taste in 2 weeks. based on what I've seen here I'm guessing that number will rise....

Good advice. Medical analogies are entirely appropriate when it comes to brewing beer. Both are incredibly important and make life better. Like I said, first lager. Every ale done to date bubbles like crazy. I don't take a reading until it has stopped. it was dry yeast directly into the...

I've made many Ale kits, on my first lager kit. Directions said to pitch yeast directly into ferm bucket. then put into 52-60 degrees controlled area. I have a chest freezer set up to 56 degrees. No bubbles after 3 days. keep waiting? raise the temp to get things started? put in more...

What is the advantage to adding Camden prior to fermentation? If the juice or cider is pasteurized there isn't any wild yeast. I haven't used Camden except to kill fermentation or to prepare for long term aging.