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Does it typically get pretty bubbly at lower temps? This is my first light/lager like beer and so I'm used to wort bubbling quite vigorously after about a day or so.

OG: 1.058 Pitched S-23 Lager yeast at 59 degreea I guess I didn't read the directions too well so after. Sprinkling the yeast, I agitated the fermenter. Rather the directions said to agitate prior and then sprinkle yeast. Do you know if this will have an effect? I currently have it sitting at 48...

Actually a question about lagering, Recipe says after fermentation to rack to second container and then set to room temp for 24 hours then to let lager for about 3-6 weeks. Unfortunately though I only have one fermentation vessel at that size (I suppose I could buy another but would prefer...

So currently starting out the boil at about 1.03 gravity ( a little less)

Yeah a little low and I got 15 minutes left in mash. 1.03 SG

I responded below before I read this message. But mashing now 3.15 gallon water and I have 2.1 gallons for sparge. I am going to check gravity now that I'm midway through mash and see if it changes, thanks for that tip.

Erm so I realized as I'm doing the mash that I do not have a big enough pot for 5.25 gallon..I am guessing mine is like 5 gallons total.... Not sure how to course correct. I guess I will dump some of the sparge water and do a dunk

Awesome! Thanks for the pro-tips. Im looking at Brewers Friend and looking at about pre 5.25 boil size for 3 gallons. Is that like total? Will I lose any for the mash or should I add more? I am going to do 90ish minute boil If I do based on the recipe it looks like 4.2lb for grain and then 0.9...

The recipe calls to mash in 2.5 gallon water (for the 5 gallon yield) I should probably reduce that. I'm going to have to the math. Idk if it would be a direct 1/1 for that... Then it says to do sparge with 3 gallons water heated to 190. It doesn't say to do sparge like I was going to do, but...

Pretty new to brewing, but I was going to BIAB in a pot and regulate temperature on home stove then do sparge just with strainer and mesh bag. In the past I've used brew kits and typically they have you boil some extra water to sparge and then pour wort over grains a few times. Was thinking of...

Dang I would, but I only got about 5 LB grain. Homebrew store is a bit far... I'll have to do that next time..is the flavor just better using just the grain?

I bought ingredients for a pilsner recipe and was going to downsize, as I believed it to be for a 5 gallon recipe, but I actually can't find on the recipe page what the yield is for the recipe. The recipe calls for 7 Ibs of pilsner malt + 1.5 pounds dry malt extract and like total 8 gallons of...

I will backsweeten and yeah I added p-sorbate to it last night to complete stabilization. I just wasn't sure if I needed to add campden again since I did that like a week ago. I plan on kegging half of it and bottling the other half after back sweetening

Well I'm not surprised it's dry and fermentation has pretty much halted anyway as it it has been many weeks and it's being stored cold. Campden would have done something to stop fermentation, right? I don't want to add campden again because from what I've read, it may affect taste. I was just...

I don't currently have a pH meter so I don't know. I did give it a taste test and besides it being pretty dry, it tastes okay I think

So wasn't thinking or reading ingredients very well... Pretty new to brewing and pulled out the wrong potassium and added potassium carbonate to my cider instead of sorbate along with campden. Will this ruin it? I also read instructions for p-carbonate and it says wine must be refrigerated...

So wasn't thinking or reading ingredients very well... Pretty new to brewing and pulled out the wrong potassium and added potassium carbonate to my cider instead of sorbate along with campden. Will this ruin it? I also read instructions for p-carbonate and it says wine must be refrigerated...

2nd thing: I'm wanting to potentially force carbonate from mini-keg, then bottle (to beer bottles), but worried about exposing too much oxygen. Has anyone had any luck with this? Afraid it will ruin flavor, but I don't think I'll be able to drink a whole gallon in a week or so. I could also...

Started some store bought cider probably around 6 months ago and forgot about it. Decided to add in some thawed blueberries (from frozen) and left for about 2 weeks. Fermentation seems to have wrapped up, but also noticed some white on top. Got a little scared, but looks to not be fuzzy. I think...

I recently got a mini-keg that takes 3/8inch thread 16g cartridges. Shipping is kind of hard here, so was wondering if anyone knows where to buy them? Also do they have to be drink grade or could you use something like an airsoft CO2 cartridge?