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Should I slowly bring the temp down to lager temps or just cold crash it?

I also just moved it to room temp for the diacetyl rest. Looks and smells like beer, good enough for me!

So I'm now at 12 days since I started fermentation and my gravity is at 1.020. Expected FG was 1.015. Comments?

Haha, you're right. They absolutely are going about their business. The krausen is bubbling at a pretty good clip right now.

Yeah I don't know, it's definitely fermenting because the krausen is actively, although very slowly, bubbling. Maybe I'm losing co2 somewhere because there hasn't been a peep in the blow off container.

Thanks! I'd be driving myself crazy without your post because I still haven't seen a single bubble in my blowoff but the krausen is very slowly bubbling

Currently have about 1/2" of krausen, but I've still yet to see a bubble in my blow off solution. I started fermenting this past Sunday morning. Should I be concerned?

Great info, thanks guys.

I'm currently fermenting a vienna lager. I'm using a blow-off tube right now. I'm wondering if I can continue to use the blow-off tube or must I switch to an airlock, and when? What is the difference, if any, between the two? Thanks!

Starting to see some signs of primary fermentation. No bubbling yet, but a thin layer of foam (krausen) has begun to form. Currently the temp is sitting at 54F.

I took your advice and moved the fermenter down to my 50F basement this morning. I see zero activity so far, no bubbles or churning inside the fermenter. I know lagers obviously take longer but I expected to see something even after one day. Thoughts?

I connected a blow off tube, that picture was after I aerated the wort. I moved the fermenter to my basement where it's 50F. No bubbles yet.

I'm new to this too and had the same question as you earlier tonight when I was brewing a vienna lager. Basically what I found online is that it's probably best to rehydrate the yeast before you add it to the wort. It's all explained in the following video. Maybe someone more experienced can...

I'm glad you caught that, I was headed down the wrong path apparently. However, this is where I read you should wait until you see bubbling before moving the fermenter to 50F: http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers "Wait until you see fermentation activity (low...

I'm a little confused. Maybe I'm reading too much. I plan to leave it at room temp for a few days then move it to 50F for a few weeks, and then move it to cold storage. Is this incorrect? What's a more precise schedule?

Here's what I have so far:

It took FOREVER for my wort to cool to the 50s. I rehydrated the (dry) yeast before adding to the wort. I will leave the carboy at slightly below room temp until the initial fermentation ends, then I'll move it to a cooler spot for more fermentation.

The brew in a bag made it so much easier than the beer kit I first used. No need to filter numerous times. The thing I learned about doing a 1 gal batch is it can be difficult to measure such small amounts, especially with the hop measurements.

Thanks! Me too, it's an awful lot of work for it to turn out poorly haha

Brewing is complete. Currently cooling the wort down to 50F. Luckily it's in the very low 30s outside. Shouldn't take too long. Going to use Brewferm Lager yeast to ferment. 50F in my basement.