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Thanks, I'll check it when I get home from work tonight. The OG was at 160 and I used Wyeast #1338 European Ale. For those who asked earlier.

The temp was a little warm on my Oktoberfest Style Ale so I lowered the temp on my ferm fridge. Long story short I forgot to check the temp before I went to work. When I returned it was 42 deg. It has been on the primary for 10 days now. Is the batch ruined? Please advise.

When you wake up in the middle of the night because you have been dreaming of all the different types of hops that you can use for your next brew.

Bottled a Mad Dog's Magical Mystery Beer on Saturday and currently fermenting an Oktoberfest Style ale.

When you go on Craig's list to buy more bottles in order to brew more.

I also use bottled spring water and I like to place them in the freezer until it begins to crystallize, (Ice forming) and then pour it directly into the ferm bucket with the wort. This causes great aeration and it cools the wort down to about 70 deg.

The SG is at 1.011. It has been the same for the past 48 hours. It tasted great and I will rack in the next few days. I'm going to let it settle a few more days to see how the cold crash works.

I have gradually raised the temp to 62 deg and it has been at this temp for about 48 hours now and I am still seeing activity in the air lock. It has been 14 days since I brewed. It seems a little unusual that even after the D-rest that the activity continues. Any Ideas?

I really enjoy brewing outside in my garage, I get to blast my heavy metal music, drink some home brew in the process and tease the crap out of my neighbors with the fresh wort aromas.

I'll go ahead and try the cold crash. This will save me a lot of time if I don't have to do a secondary. Thanks for the advice.

Thanks for the info. I was going to raise it to 60 deg, now that I got your advice, I'll raise to 62 and test on Saturday morning before I rack. I'll let how it turns out.

Thank you all for the feed back. I have been fermenting at 52 deg using wyeast #2308. What is considered an ideal temp for the diacetyl rest? I recently read up on it and I am relatively unfamiliar with this process.

I brewed a Shiner Bock Clone on 4/14/13 and I used a lager yeast, it has now been 10 days and I'm still getting a lot of activity in the air chamber. My previous experiences has been about a 5 day chamber activity. Is this normal? Do I continue to wait it out before I place in secondary vessel?