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So how long do you guys d-rest for? And then how long do you lager before you start drinking it?

Since I'm not sure I know enough about diacetl to detect it, I'll probably do a d-rest. Just checked my gravity and it's at 1020. Time to up the temperate I guess.

So, in a 1050 beer, I do the d rest at 1020ish?

I guess if I rack after the rest, there wouldn't be a lot of sediment.

Oops. I meant to say that people perform the diacetl rest. My question is whether or not that rest can wait until fermentation is essentially complete. Or, is that 30% needed to finish the process at higher temps?

Why do we rack lagers at ~70% attenuation? If I rack into my keg to lager there, wouldn't this mean I'd have more sediment? Should I wait until it's closer to completion and then rack? Any problem with keeping it in the primary for even longer and then eventually racking and reducing temps...

Thanks Yooper. Was considering buying a tester kit. Do you think that's necessary?

Back in June, I bought a couple 6 week Cellar Craft premium kits. They were expensive and they take a long time to age so I'm being a bit of a worrier about them. I decided to part with the instructions and bulk age the kits instead of bottling at the end of the 6 weeks. I racked and sulphited...

Thanks Yooper. Should I do this immediately or can I sit in it for another month before I rack? Sent from my iPhone using Home Brew

http://imgur.com/KuELNpt http://imgur.com/aTBUK94 The above links go to my strawberry and peach wines. They've been in the carboy for about 3 weeks and spent about 10 days in the bucket before that. My finger shows the wine level. The problem is that they haven't cleared and I really don't...

If I'm low on volume after the boil, I add water, after it's cooled, as I put it in the carboy. I check the gravity of re cooled wort and if adding water won't drop your gravity too much, add some to replace the volume you've lost. I can't see how this will oxidize your wort bc you haven't...

I think the small carboys will be my solution. This is my first peach wine and I don't want to change its character with a commercial wine. Sent from my iPhone using Home Brew

I racked my peach wine from the bucket to my 3 gallon carboy. I wanted to get it sealed up and off the lees after 9 days of fermentation. In the end, I ended up with a lot of lees in my carboy because i wanted to get as much liquid in there to prevent too much head space. I know I'll need to...

My Shiraz has been sitting in the carboy for 2 months now and there's a thin layer of lees on the bottom. It's time to rack it off the lees. I used a drill initially to do some degassing but I wasn't extensive with this because I intended to age in the carboy and allow it to degas there. Now...

You're probably right. I'll be able to make due with a 3 gallon carboy bc there's a lot of lees with strawberry wine. How much longer can I wait until I rack it to a smaller carboy? Or should I do it immediately? Sent from my iPhone using Home Brew

I'm brewing a batch of strawberry wine and just transferred from the bucket to carboy on day six. I wanted to get it In the carboy while it was still pretty active because I'm concerned about my volume of must. I ended up with 4 gallons in a 6 gallon carboy. There's been quite a bit of airlock...

Will do. Thanks Doc. Sent from my iPhone using Home Brew

This is the one: http://www.winebeerkits.com/Gew159rztraminer-Riesling-Yakima-Valley.html Sent from my iPhone using Home Brew

Do these flavour packs just include sugars or would I be losing flavour too? I like dry, but but I don't want to lose flavour. Sent from my iPhone using Home Brew

I'm currently brewing a Riesling gerwurtztraminer kit. It was an expensive Cellar Craft kit that came with a small bottle of additive to put in after one of the rackings. The guy at the HBS said some people choose not to add it bc it sweetens the wine. Anyone had experience with this? I...