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won't this create alcohol in my soda though? due to the yeast eating the ridiculously abundant sugars??

Anyone used 'em? If so how did they work? And, does anyone know enough about them to confirm whether or not actual yeast needs to be present in the beverage for them to work correctly? Backstory: I'm going to attempt a Rootbeer Brew to satisfy the clutch of my friends who don't partake of...

Where can I find these?

Thanks, not to keep beating the dead horse, but that go for lagers too? I mean true lagers.

When bottle conditioning my beer should I do so at the same temp as fermentation (single stage) or secondary/lagering temp, or at a different temp?

Also with a lager or an ale, what temperature is best for bottle consitioning?

I've heard you don't want to leave the beer on the yeast cake that long?

Another question, do I perform The diacetyl in the primary or secondary, ie - before or after racking?

Thanks again for the encouragement. Fermentation is underway!

Bump

Revvy, thank you! I know it's my impatience and worry I wad just looking for reassurance. And sorry for repeating info from the sticky. I have trouble finding stuff from my iPhone. I'll just observe.

Sweet. Okay then, this is my first lager, we are approaching the 24-hour mark and there has been zero observable fermentation. No bubbling, no kreausen...nada. Level of worried I should be?

So I know not to "fear the foam" but how much residual foam is too much foam in the Carboy? I'm worried about my yeast.

What is a diacetyl rest? Also, what is "pitch rate" in reference to yeast?

Allow me to tap into everyones collective wisdom. I'm starting an Oktoberfest tonight and I plan to ferment it 7-10 days at exactly 50 degrees F. Then rack it over to a secondary and lager it for about 3 months at 35 degrees F. Sound like a good plan?

That video WAS helpful!!! Thanks for all the help!

Whew! Nope, left the airlock on. So what is the risk, in any, of oxidation/contamination when I take samples to check the SG?

Awesome! I'm stoked for my first lager already!

Got it. Well time to fess up then. It's day four of fermentation and I agitated it a bit yesterday. A little more than a "light" swirl but about that. What's the damage likely to be if I leave well enough alone from here on out?

I'm curious, mostly worried haha, but is it alright, a good, or bad idea to continue to agitate the brew during primary fermentation?