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Cool, I'll remember that. My first batch was fermented at between 17-23c (62.6F -73.4F) It has been clearing in a basement at about 50F for the past week. My second batch is a lager and is presently fermenting at 50F - So this one will also condition @ 50F when its in secondary before...

Once you transfer to secondary, is it true that it helps to clear beer in colder temps? like a basement?

Will do. Thanks for all the help. Yea, should be no issue getting it to the low 30s by opening a window where I live :)

So I have it down to about 50 (46.4) So, when you say Towards the end of fermentation when I need to begin bringing the temp up to around the 60 mark, should this be done, say at around day 7, then start dropping it down 5F on day 8,9,10, ect...until I hit the 30s-40s?

Cool, thanks. So I've moved it into a room where I can crack the window open to get the temp down under 50F (SWMBO is not at all impressed hehehe) My basement will go down to about 10c (50F) but not much under that so I might be better off using my spare bathroom that we don't use and control...

Ok, so 14 or so hours and nothing. I'm thinking it might be too warm down there for a proper fermentation. What temperature range should I be looking at for a Pilsner?

Cool. I was "pretty" sure I was ok, but I got a little panicky. After, all the steps in making sure I was very sanitary, not risking anything, then taking care to follow temperature directions for the water to re-hydrate the yeast, ect... I then re-read that and thought ****!!! LOL Thanks for...

I should have just taken your advice and pitched the yeast directly into the fermentor. :mad: I mis-read one of the instructions where it says to dump the yeast into the warm water, let hydrate for 5-10 minutes then gently mix. I gently mixed it as soon as I put it in. Is that going to damage...

Yea, I thought the same thing... I don't have that kind of gear. Then I found a second set of instructions stuck under the box flap, which was exactly the same as the first set of instructions, but the end was changed to use priming sugar instead of CO2. I guess one set are for Kegs, the...

Hopefully people can read this:

So what's a good pitching / fermenting temperature for a Pilsner? The instructions state: Use wort that is at room temperature (17-25c, 63-77F) In a separate sanitized container, pour the dried yeast sachet into 250Ml (1 cup) of pre-boiled water that has been cooled to 25-30c, 77-86F (warm to...

My bad guys... the kit state "Festa Brew" not "Fiesta Brew" (I guess I was so eager to party I'm seeing things) The yeast pack states 05-2009 but I don't see an expiry on the box or the bladder Magnotta::Festa Brew::Home

I can either ferment in a room with a range from 18-23c (64.4 -73.4), or in a basement as low as 10c (50F)

I was hoping that was the case... kinda suck.. I like adding them myself :) This kit seems a bit too easy, even though it IS only my second batch. :o

Thanks.. Haven't seen a kit like this yet. Seems pretty easy :rockin:

So I checked out a LHBS today and they had these brew kits called "Fiesta Brew" All it was is a box with a "bladder" I guess you could call it of pre-made Wort. So looking at the Wort, it has some floaties in there, but its not the yeast... Anyways, its called a "Continental Pilsner"...

Yea, sorry, I meant Hoegaarden's witbier. That fast huh? Awesome! Thanks so much for the info. :mug:

N00B alert: What exactly do you mean by "High Gravity" - meaning is "High" considered 1.050 or say 1.015 How would Hoegaarden fair on this scale? That's probably my favorite Belgian beer, others would include Leffe and Affligem. I would love to make a Hoegaarden clone, but I hear its a bit...

I'm glad BeerSmith has a temperature converter...:) So how do you know the ideal Temperature/CO2 levels? What I mean is, say I have a temp in my basement of 64.4F (18C) at time of bottling, how would I determine that is too high/low and then, how do I find out how much Co2 I want for that...

Yup, I think you're right on both counts. Beersmith is installed on one of my other PCs so I'll go check later. Thanks again. :mug: