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As an addendum to above request, what if my temp slowly drops from 62 degrees down to 45 degrees? Does that negate the negative pressure? Room temp is slowly dropping (now 56, on the way to 45). Is 45 degrees too warm to be concerned about anyway? (just saw the above post) Its at 52...

Did your beer lose colour? That would be a sign of oxidation I expect. Go grey or purple? Darker? Ascorbic Acid kept my IPA tangy in bottles for about 3 months. That is, they were all sucked back in 3 months with no noticeable degradation in aroma or taste or colour. I added the AA at dry...

All my fermentors are plastic pails with an S-Airlock rubber bung type contraption on top. So I carefully moved my D-rested lager from 62 degrees into a porch that will drop it down to 45 degrees, give or take. I have another fermentor giving off CO2 that I could collect in a balloon and use...

Liked yours and other previous posts, by the way. Just offering a different perspective on limited home brewing process and experience. I try my best to reduce oxygen intake in my biab / plastic pail (pale?) / bottle process. Its simply impossible without appropriate equipment. Simply...

4 vessel decoction is what i read. With todays malts, i wonder if they still bother decocting. Be interesting to find out....... https://en.m.wikipedia.org/wiki/Boston_Beer_Company

The Boston Beer co. website, or whatever they are called, also refers to a 4 part decoction process. That's a hefty brew day. Haven't had an SA in some years. Should try one to see if it still has appeal.

You can still make very decent beer with very simple processes, and terrible beers come from breweries with million dollar equipment and resources. We agree on this, so what is your point? Lots of brewing myths and legends propagated by those who've usually invested fortunes in the hobby, and...

Plenty of commercial and craft brewery examples of cold fermented lagers that simply taste like ass as well. Either that, or just their version of a BMC clone. No flavour, No body. Boring! If a lager doesnt project some malt flavour, then it might as well be coors light. Cold fermentation...

Stella used to be a good tasting lager. Then Bud got hold of it, and now its a lousy lager, according to many europeans, yet still a top seller in the US. I havent had one in sometime, but I do remember having some in Europe in the 90s, and it was superb. The current US stuff served on tap...

Can tou simply repitch yeast? Ive read of hostile environments, alcohol inhibiting newly introduced yeast.

@Immocles Had the same question you had two years ago. Surprised nobody responded. How did you make out with bottle conditioning your lager? I dont have kegs, so trying to decide between lagering in primary, or in the bottle. So much easier to just bottle. Perhaps cold crash a few days to...

Im definitely going to put this to the test with my current batch. It occurs to me i definitely underpitched according to the calculators. Its still plodding along at a bubble every 35 seconds.. just never seen fermentation like this. At least not that i can remember. I dont do many lager...

Yes..... saw a (ken buns?) doc on prohibition, where it described the number of breweries that went under during that time. What a crazy time for America and Temperance. 18th amendment! The only amendment ever repealed. I do believe Busch were one of the breweries survived through it. Or...

There is no accounting for taste. We sure argue enough about it. :) When I first moved to north america from the uk in the late 70s, it was quite surprising to me how, in England, there were numerous styles of ale. Lagers, browns, milds, stouts, pales. All with their own unique differences...

Thanks Dave - will report my findings, and hopefully not derail the thread. Sure people like to see results on a question posted. I do. @dmtaylor

Thanks for that @Beermeister32 . My next lager will probably be an attempt at this guide. My issue is one of temp control. I can guarantee my 58 degrees in the room downstairs. To go cooler, I'd be out in a porch, off basement, at 45 degrees, but potential to swing 3-5 degrees if outside...

Ok thanks. Thats good to know. Lol, patience i have for this lager and, as of today, an extra pack of s-23. As long as it keeps plugging away, i have no problem waiting 2 more weeks for it to finish off. Should i wait till SG hits around 1.030 before ramping up the temperature, or just go...

I love it. I'm surprised no one commented how awful their beer is, and how to avoid their practices as best we can. Yes, i know they sell a lot of beer. How many like Bud light please?

I brewed this pils based lager last Thursday. 10lbs pils 1lb vienna .5 lb munich Saaz at 60,20 and 5 mins Mashed 2 hours, not out of choice, its just the way my brew days go sometimes Boiled 65 mins From 8+ gallon preboil, if got around 6.5 gallons of wort to the fermentor OG was 1.048 Hoping my...

@SmokeyRydr intested to hear how this ended up. Currently have a lager that i know i underpitched, but is just churning away very slowly. Im actually concerned its going to stall, but hoping it gets to halfway 1.025, so i can perhaps help it with a diacetyl rest, and up the temp a few degrees...