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Just pulled a sample last night after 21 days of fermentation at ~50F ambient. SG was 1056, while reading 1014 as of last night. Thinking of waiting another week to see if the yeast is just slowly fermenting, and hoping to see an FG of around 1010. These are great suggestions, but as of now I...

Unfortunately I don't. That's on the list for future acquisitions, but as of now I've just got my carboys with bung caps. Could I just do the diacetyl rest and then proceed to low temp lagering from primary, and if so, how would that affect the flavor?

Thanks Max, As I understand, secondary is better in the lagering process to allow the wort to age while removing the trub (which I've read can unbalance and roughen up a lager's flavor profile). I know that just by transferring, some oxidation is inevitable, but I figured that might still be...

Hi Folks! Once the primary fermentation is complete when lagering, would it be wise to add a small amount of fermentable sugar to the secondary to reactivate the yeast and provide a small CO2 buffer in a glass carboy? Unfortunately my current setup is kegless/pressureless, so I'm trying to...

Thanks guys. I'll have some brew notes for projects as they come up, as well as questions aplenty!

Hi folks, Started brewing with a basic equipment set up last November and have made a few different kit batches and ciders up to this point. Looking to up my game in the near future with kegging and force carbonation. Currently doing ~5 gallon batches in standard glass 6.5 gallon carboys, with...