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Thanks guys. I am planning on lagering in the keg, but I'm still more confident in letting the primary go in the bucket. The temp would actually be <60. We have a great closet to store things in that separates the bedroom from the outside......it's pretty solidly a chilly 56-58F...

I apologize if there is a thread like this already, I just have NO clue how to search for it. Anyway, I am just wondering: If I have a lager that is lagering (cold-conditioning, fermentation is complete), can I take it out of the lagering chamber for a period of time w/o any adverse...

Some more pix of the near-finished product.

After a year, here is the current progress. Am planning on staining it in the near future. Not really sure why it looks so crooked. It's really not :P

Yes and Yes.................and I agree that's what causes my worry. None of my previous lagers have taken this long.

Thanks for the Reply! Last time I did the Maibock I was a lot less scientific about stuff....it turned out AMAZING but I have no data at all to compare it to. Lesson learned lol

I have a Maibock (OG 1.070) that I started a week ago fermenting at 50F. In that week, it has only dropped to 1.060. I'm trying to decide if I should worry or not. I don't want to be impatient, as I know lagers require it but the amount of progress is seems pretty small. Also, I have a paranoia...

I agree. Just get some sanitizer and a bottle brush and you can reuse them for quite a while. In answer to your question again I agree with the above. I had a porter that sat in secondary for a month and was great. A few extra days won't hurt anything.

+1 if your schedule allows it. Like I said, if it doesn't I think you'll be fine, but if it's not a huge thing make the starter tonight and pitch the next day.

And I just reread and saw you were doing a stout. Should be fine (sorry bout the tangent).

If your doing an ale, your probably fine. I've done it more then a few times. If you are going for a lager, you will want a starter. I just cracked an Oktoberfest with a serious green Apple taste (can't remember the chem name if the top of my head), which is almost completely for to under pitching

+1 to the above. I actually just cracked my Oktoberfest and realized that I hadn't let it go long enough to clean everything up. I posted and the nearly unanimous consensus was definitely just let it go until it's done and tastes "right" (no off flavors die to byproducts) .

Just a question, how long had u had it under the co2 pressure?

Warm it up with hot water. That's all I got.

I would have to think it would depend on the type if beer you are being it with. I have used a .5 lbs if Brian sugar myself in a brown porter and didn't notice any kind of abnormal aftertaste......that being said, it was a dark beer so there was a lot of flavor to cover it if something was...

Definitely put a thermometer in the keezer to see the actual temp. Also look at where the probe for your temp controller is. If it is right next to a corner or the bottom the probe may be reading a much lower temp then it's actually getting to the beer. This definitely sounds like it could be...

In my personal opinion, people confuse "critiquing" beer, and flat out bitching about beer. I always say that Being an honest "beer person" doesn't mean you only like the most exclusive beers, or that you like every beer on the planet....it means that you can appreciate any beer, whether you...

What temp was the beer at?

I've seen some wheat beers that have been clarified in sine fashion our another, so I don't see a reason why it would be "bad". That being said, if I remember right, Oberon is not clear, which means the yeast still in suspension will add something to the flavor. So while it wouldn't do...

I used yeastcalc for my must recent batch, a dunkel weizen. The numbers as far as estimated OG to DME amount was really accurate so I'm glad to hear that others have had good success. With a stir plate, do you leave the stirer on the whole time the starter friends or just intermittently?