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So I've just gotten the results back from the second homebrew competition I've entered a beer in, and I'm somewhat miffed... This was a local competition with 162 entires. I brewed a Vienna lager and there were 23 lagers entered. I was super happy with this beer. The least flawed one I've...

Is there no way for you to take a peak in once a day?

Well here's what it looks like today. Looks a big strange still, but more like a fermentation. This is about 48 hours after brewing. Cool yeast.

So since my LHBS was out (as they always are) of my standard 34/70 dry yeast, and since I've had horrible results with s-23, I decided to give his s-189 w try. I've heard good things about it. I did have one question. I started my ferment yesterday evening and today (what I think) is the...

Thank you. I think I probably will add some yeast. Three months is a bit long to trust the existing yeast, IMO.

Any reason for using ale yeast aside from the fact that the beer will be at room temp? Would the little bit of 34/70 produce off flavors at that temp?

I've always been a bit scared about stirring too much before bottling. With my luck I'd introduce too much oxygen and kill the beer.

Just a few questions regarding bottle carbonation... I brewed a 3 gallon Amber lager that has been lagering for about 3 months at 38F. I used 34/70 dry yeast. Is it necessary to add any additional dry yeast for carbonation? And if so, how much? I usually keep lagering periods to about 6 weeks...

Just an update (not that you really care haha)....I got nervous and purchased two packets of 34/70 from another LHBS. The wyeast activator pack had a mfg date of nov. '15 and when I smacked it, it actually didn't even swell until the next day. Glad I got the dry yeast. It's bubbling along slowly...

I'm only doing a 3 gallon batch with an OG of 1.052. I have a smack pack which apparently (if I read it correctly) makes the starter unnecessary, especially for a 3 gallon brew. Am I wrong?

bump

Darn, I've never even heard of s-189. My LHBS rarely even has 34/70. I doubt they'd have that. May have to order some online.

Plan to brew on Sunday. Going for an all grain vienna lager, a style I've done several times. I've always only brewed lagers and have never used liquid yeasts (only used saflager 34/70 or s-23). Wanted to give the liquids a shot since my LHBS is hit or miss with dry yeast availability. Planned...

As far as I know (and I'm completely an amateur), lagering temps and certainly length of time are more a matter of tradition than anything else. Obviously you wouldn't want it at 50 degrees for one week, but I don't think many people take it much further than 6-8 weeks around that mid 30s-low...

haha that is also part of it. If I won the powerball, I was going to quit my job and start scrubbing tanks at a local brewery, just to be around it. But alas, here I am.

They say the aim of lagering should be as close to freezing as possible. Of course, this means your lagering period will be longer (about two months or so). I always set my Johnson Controls external temp controller at 40 and finish lagering at about 35 days (completely arbitrary period, you can...

exactly!

No special reason, I guess. Just thought it would be cool. I only ever use dry yeast because my LHBS is really hit or miss when it comes to liquid yeast (getting really tired of their unreliable inventory). It gets kind of old when your choices are basically s-23 or 34/70 (I only brew lagers). I...

Very true, it certainly wouldn't hurt to be polite. I doubt they use a special house strain as they are fairly small and new on the scene. I should have asked when I went on a tour. Just emailing and asking is probably not the best way to do it, which is what I did when I asked the other much...

Not to be snippy, but I feel like asking to buy it is a bit silly for a one time deal. Aside from the fact that I actually have one of the local brewery's beers on tap at my house and they literally dump more yeast down the drain than I've ever used in my life, if I had to buy it, I'd just go to...