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You won't have to worry about bottle bombs as long as your beer fully fermented. As long as your FG was good and stayed the same for 3 days you are fine. Temp won't really play a factor except that you want it around 70F.

You will want to rack the beer out of a secondary once it is done lagering. You would be amazed at how much falls out of it during this phase. I don't know of any rule that it has to be in a 6 1/2 carboy to be a secondary. So I don't see why you couldn't use the keg with an airlock then just...

Since it is your first beer sure try one after a week then one at 2 weeks then 1 at 3 weeks. You get to see how it develops over that bottling period. I did this on my first beer and glad I did. You can really taste the changes in the beer over time. And really it is not like you are going...

When I lager I ferment at 54F then after fermentation is done and FG is reached I rack to a secondary then lower temps about 2F per day until I hit 34F. Another way I read about was fermenting around 50-54F then just dropping it immediately to the mid to low 30s.

If my lager is ready now to start dropping in temp will it hurt to let it wait long enough to brew another lager this weekend then ferment it at the 54F then drop both down at the same time?

In my research it depends on the amount of beers you consume prior to testing. But really. Put a few in the fridge. Taste one tomorrow then another the next day. If they taste the same ice em down and drink em up.

What are you calling conditioning?

Pretty normal to me as well. Let it sit another week in primary then look.

Wait till you taste it carbed up. That watered down taste will be gone.

I just suck on the tube myself. No infection from it yet. I have noticed homebrewers are actually more anal than nuclear engineers about contamination.

Not sure where to put this but I have a lager done fermenting and ready to start lowering in temp. Now my son wants to come over sunday and brew with me another lager. Would it hurt just to leave my first lager in there and not lower temps until the second one is done?

I found the vinator to be the best time saver ever. The night before I bottle I wash the bottles in the dishwasher then right before I bottle I sanitize em and use the dishwasher to hold them afterwards.

Nah it's Mr. Beer. Just follow the directions and you can't go wrong. First beer I ever did was a Mr. Beer. Not to bad a beer either.

I got the malt mill and have been using the factory settings and totally happy with them so far.

Whew. Found some vinyl paint gloves that let me stay in long enough to get it back together. My beer is saved!

Ok well I found the spot it came apart. Yep it's really hot. Don't have any gloves to use but gonna try putting it back together if I can keep my hands in long enough.

I'm using a cooler with a manifold and evidently I must have knocked the manifold apart when I stirred for the mash. I've tried using a stainless scrubby as a filter but that isn't working. I'm stuck here with grains and water in the cooler and no way to get the runnings out. Could I stick my...

How about bottle it?

Not a mistake if you have a reason to move it. Moving will increase slightly the chance of infection. I'm lazy so only secondary my lagers. BTW you posted in announcements and feedback so responses to your post will likely be low.

I just bottled a beer I brewed almost two months ago. I took a shot taste of it and wow. Even flat it would be fine to drink. I musta been halfway sober or totally soused when I brewed this one.