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And thanks for the replies

My other reply got deleted, sorry. The information is that we are doing a bit of an experiment. We have a set of recipes with Pilsner/Caramel/melanoidin malts for a dark beer (they are black) with small additions of hops to make a German Black style beer. We added a top fermenting yeast for...

In answer to the other guy, the lagering guy claims that his yeast does the carbonation better at 2C (35F). I tried a fermentation at 10C and it has not stalled intirely, but is slow as all hell. As mentioned in my other reply we are not fussed about self carbonation but do want the yeast...

The beer I have is currently at 2 Centigrade and is clear. Cracking the seal makes it cloud up as most of the cold break is in the bottles and the gas brings it up, but had we racked to secondary, kegged or not stirred the priming sugar into the primary (noob error) this would probably not have...

I read that wort cooling is needed for clarity and to prevent DMS off taste. As a chemist I know what DMS smells like. As noobs we boiled our wort then put a lid on and went home to let it cool, pitched in the morning. That beer, 20 litres of German Red, is as clear as coors and has no DMS...

I have a horrible combined question. I am in Germany and have been advised to do the following (for a German Black Beer); Primary 10 days (or until 1% fermentable sugar left) Keg 4 weeks Bottle cold under pressure (to leave the sediment behind)) The two sources disagree whether to...