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The way I understand it, for most Ales that are low to medium gravity, shaking or stir should be sufficient. However for high gravity beers, you need more oxygen. About twice the oxygen to what shaking can produce. So I invested in a stone, hose and o2 bottle. If you ever do high gravity...

You need to wait until the yeast have done it's job. This usually takes at least 1 week before racking to a secondary. As stated, the true way is when your gravity readings have stabilized and stopped dropping.

What kind of beer and how did you condition it before bottling?

Thanks form the info. Will the different yeast strain mess with the beers flavor? I've put a lot of work into it and am hoping for a nice product. Thanks in advance.

After cold lager'ing for 2 month, do I need to pitch some yeast in my bottle bucket for carbonation.

I have read in the title "How To Brew" - by John Palmer, that it is sometimes necessary to pitch fresh yeast to beer that has been cold lager'ing for more than 2 months. He states this is due to the yeast resting on the bottom and when bottle time comes, may not be enough to carbonate. This...

Check out this page for good advice on bottle conditioning. http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf Temperature matters.

Thanks all. It is an extract kit, with 12 lbs of syrup. I was thinking of using 3 smack packs in a 2 ltr. starter to get the yeast count up to 570ish Billion. I've never had to use a blowoff tube, but was pondering using one for this beer. Any guidance on the use of blowoff setups? With 6...

I would love the numbers. Thanks for the advice about keeping the temps low, I didn't know that.

Hi all, I planning for my first high gravity beer and would like advice. The beer is a Advantageous Weizenbock (Northern Brewer kit) with an OG of 1.084. I'm planing to use a yeast starter. Planning to use a 6 1/2 gallon bucket for primary and a 6 1/2 carboy for secondary. Any lessons...

There are no regulations governing spring water. You never know what you'll get. You could use distilled water.

good point. there are no regulations around spring water. it could certainly contain bugs. That's why i like to use distilled water. consistent everytime.

i calculated an attenuation of 78%. which could be wrong because I'm learning. But the yeast lab states an attenuation of 72%. I don't know what this means, but wonder if something else is eating the sugars or perhaps the attenuation depends on the amount of yeast pitched? Sorry for budding...

Flocculation: Medium-High Attenuation: 68-72% Temperature Range: 64-75F, 18-24C Alcohol Tolerance: 10% ABV these are the tolerance variables for that yeast.

I'm curious what you're OG was and what is the gravity now?

I'm curious what beer you're making and what yeast you are using?

How would one calculate the attenuation? Guessing .015 / .0058 = .258, then 1.00 - .25 = 75%?

i guess my goal is so that all the byproducts of fermenting mellow out a bit. I'll try it once to see the final product. Thanks for your time and knowledge :) Cheers

I believe the Oktoberfest is a lager. The kit is from Northern Brewer and the yeast is Wyeast 2633 Oktoberfest Blend.

The OG stated on the extract kit was 1.058, which is what I read on my batch. iBrewMaster states a FG of 1.016, which I read 1.015 on my batch. So I'm thinking I should be ok. I'm also fermenting it for 2 more months at 36 degrees, so hoping any funk gets fixed. :) Thanks All!