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just let one of my lagers ferment then sit and clear for a week then cold crashed for a couple of days. bout to bottle and thought "**** hydrometer readings". turns out its sitting at 1.020. so i thought it hadnt finished fermenting when i cold crashed it so i added a half bag of yeast to kick...

found this recipe on an australian forum(much less active than thie one), just wondering what should be used as fementables. its a kit but doesnt suggest what sugar/malt to use. also of all the yeasts suggested any ideas which one to go for? the W-34/70 is the most expensive but does that mean...

ive googled everything i can about cold crashing and just want to make sure i have it right b4 i try it. i dont yet have enough fermenters to transfer to seconday so i was just going to clean our some room in my fridge and put primary in there for a couple of days. will be swapping to a "s"...

ok so i have 2 fermenteres now(moving up in the world), so i can leave them clear longer in primary. just wondering if tem is as important in clearing as it is in fermentation. i live in a hot hot climate and have to use wet towels and ice to get fermentation temps below 24 degrees(75...

i know this may be a common question guys but i cant realy find the specifics im after. when bulk priming(after sitting in primary for 3 weeks) do i: 1. rack to second, add sugar, leave it settkle for a day or 2 then bottle? 2. rack to second, leave to clear for a day or 2, add sugar then...

firstly hi guys, new to this. chances are it will now be my homepage :) i have been searching around the forum for a while about ways to clear beers up and improve taiste. something that many ppl do is leave in the fermenter for about 3 weeks b4 bottling? just trying to clarify that a lil. so...