Search results

Ok, and what about the bad flavor and odor that has now,it would dissappear?

Ok, the thing is I originally used a white labs german lager yeast, thats the name of it. i dont have it anymore, I have a whole tube of white labs american lager yeast. Can I use it? It will save it? Will the off odors and flavors dissappear?

Yes I used a german lager yeast, if i add a american lager yeast, can it be saved?

Can I add a tube of a different lager strain yeast now? Could it save it?

The instructions say 1 tube for 5 gallons so its the same as half tube 2.5 gallons. I thought

No i just made 2.5 gallons, what do you think it happened?

Hi, did I something wrong? I mashed, got a OG of 1.049, placed half tube of white labs german lager (the tube was already open but in refrigerator) and placed it around 20 degrees celsius for around 3 to 4 days. After the bubbles slowed down, I placed it on a beach cooler with ice for 3 more...

Someone said maybe the yeast stressed out because the first 3-4 days was fermentating at room temperature, that it cause off flavors and odors, its true?

So it was a mistake to have it at room temperature for 4 days? Next time I should keep it at 10 degrees celsius during the whole fermentation? Primary and secondary? Can I correct this miatake in any way? Theres a chance of that to dissapear?

Thanks guys, but now I think maybe I did something wrong, I mashed, waited like 3 or 4 days at room temperature until krausen and a lot of CO2 appeared and then place it to 10 celsius (50 farenheit). 3 days after I racked to second fermentator (thats were it smelled bad) and placed it again near...

Thanks guys, but maybe I did something wrong, I mashed, waited like 3 or 4 days at room temperature until krausen and a lot of CO2 appeared and then place it to 10 celsius (50 farenheit). 3 days after I racked to second fermentator (thats were it smelled bad) and placed it again near the same...

Like what? How bad?

Hi, this is my first lagering, I racked today a pilsner with german lager white lab yeast to a second fermentator. This was fermentating for 7 days at 50 degrees Farenheit and it was at less of a bubble per minute so I racked to a second fermentator. But the smell was unpleasant compared to...

Hi, this is my first lagering, I racked today a pilsner with german lager white lab yeast to a second fermentator. This was fermentating for 7 days at 50 degrees Farenheit and it was at less of a bubble per minute so I racked to a second fermentator. But the smell was unpleasant compared to...

Oh sorry I didnt told you, it already fermented a lot, krausen and everything, it already went down to 1 bubble per minute but I dont see a great change in color, its been fermenting at 20°C since momday night when I placed the German Layer yeast into the fermentator. Ill be racking monday (when...

Hi, Im brewing with a lager strain yeast at 20 celsius, its been three days and I havent seen clearing or changing of the color, is that normal?

How is the second fermentation of a lager beer must be? A lot of bubbles and activity or real slow? The color changes there? How I know when its ready?