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I still have a few bottles left and it gets better as it ages. I know it is hard to leave it alone but it is worth the wait.

I would use two smack packs.

I cold conditioned my belgian triple. It went down to 40 degees and still turned out great.

This turned out great. Best beer i ever brewed. The only downside is how long it takes the be able to drink it.

After one month in secondary and three months in the bottle the beer tasted great. I recommend this recipe. It just takes a while.

My Helles Lager homebrew. Bottled it 6 weeks ago. It is carbed and ready to drink.

I have never done a lager period for one week but I think there are threads on using the secondary fermenter for specific time periods. Any type of aging will improve the beer. Good luck.

A week in the primary may not be long enough for the yeast to work their magic. Take a gravity reading to see where you are at. I also lager my beer in the crawl space and Chicago has been great for lagering this year. I have a schwarzbier in the primary now and it has been three weeks.

This is the dark lager recipe I brewed last night. Unser Schwarzbier. 5.00 gal Spring Water 1 lbs Caramunich Malt (56.0 SRM) Grain 2 10.8 % 8.0 oz Carafa II (412.0 SRM) Grain 3 5.4 % 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.7 % 1 lbs Light Dry Extract (8.0 SRM) Dry Extract 5...

Thanks for the comments. I will be brewing in about two weeks.

I put this Swartzbier recipe together from a couple different sources and I am not too sure on the OG and final gravity. Let me know what you think about it and your opinions on the yeast. I do not have a way to control the temperature as it will be in my crawl space and winter in Chicago will...

After 5 weeks I transferred my Belgian Triple to the secondary. The OG was 1.082 and the FG was 1.015. Didn't get as low as I thought but that may be due to the Wyeast 3522 or the cooler temps during the primary. I intend to leave in the secondary for a month and then bottle. It smells great.

I am brewing this recipe right now and it is smelling great. It started off with a sweet and sour pear smell, then banana, and now sticky sweet smell that is great. I made a few adjustments to your recipe. Recipe Type: Extract Yeast: WYeast 3522 (2...