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I thought all your questions on this were answered in this thread? https://www.homebrewtalk.com/f39/lager-lag-time-what-normal-need-advise-113929/

You're funny! :D

It's just the stuff you mentioned. Don't worry about it, it's normal.

I'd do nothing. Go do something else for a few days, then check on it. Cold lager temps take longer to get going.

It very well could be cheaper. I don't know alot, as I'm one of those Noobs here. But, here a pack of dry yeast costs $2-$3, 650 ml of water is almost free (unless I dip it out of the lake, then it would be free) and a 1/2 cup of DME cant cost too much, when a 3 lb bag of it costs $11. The time...

I had this happen twice to me. The first time, it did swell a little like yours, but that was it, so I made a starter with it and all was fine. The second time, it didn't swell at all. I made a starter with it and nothing there either. The liquid/yeast just seperated and settled out. No bubbling...

I finally got a return text message from my son who was in Amsterdam last fall. I asked him about the taste of Heineken. His response was: "It tasted less like skunk urine"

I've never been to Amsterdam, yet. But, I do put a black garbage bag over my primaries and secondaries all the time. That's both the plastic pails and the glass carboys.

I thought everybody used that sanitation method. :D

I agree. Until you find a recipe for a brew or two that you really like, then you can buy the ingedients in bulk and possibly save some money, excluding the cost of any equipment and supplies.

I use a black garbage bag over both my primary and secondary, just to keep unwanted light out and maybe a little buffer of a temp change when the door opens to the fermentation room.

Thanks for the input. I checked the temp on the primary bucket and see that it is 66 deg F. Now I do have windows in both of my fermentation rooms. Not direct sunlight, but light. To overcome this I cover my fermentors with black garbage bags, with a hole for the airlock to stick out. So I...

Just checking to see if I'm doing this right. I've had my Grain Belt Premium Lager in the primary since 2/11/09. It just stopped airlock activity a day or so ago at 47-57 deg F. Last night I moved the fermentor from my shop boileroom/lagering room to the house laundry/ale fermentering room...

Thanks, kind of like I figured. I'll check the FG in a week or so. I don't know what its supposed to be, but I'll check it several times to make sure it's done.

I don’t really have any questions, just posting my experiences. After a little trouble getting the smack pack to start, I adapted, over came and pitched it on 2/11/09. I wrote about it on another thread. I’m brewing a Grain Belt Premium Lager clone, no kit. As of today, it’s still bubbling...

My first 3 batches were Brewers Best kits. Not that I’m an experienced brewer. I’m only on batch #7. I had two ales and their pilsner. I brewed and fermented them all the same, because the directions didn’t tell me any different and in my ignorance, I didn’t know any different. Anyway, they...

I just thought I’d share my recent experience with a smack pack. Last Sunday, I was planning on brewing a Grain Belt Premium Lager clone. So, earlier in the day, I smacked the pack to activate it. Well, about 5 hours later it was still flat. Now it’s getting almost too late in the day to brew...

That's why I started with a simple Pale ale, also from Brew & Grow. That way I'd know what it was supposed to taste like. I also force carb. I'll be brewing my 7th batch tomorrow and I haven't filled a bottle yet. Jody :mug:

Hello, It's my first time posting and my first time brewing at home. I have two 5 gal batches fermenting right now. I'm hoping with all the reading I've done all turns out OK. :ban: