BeerTools Discussion Forum

This is my first lager....I have a lager which is ready to be primed and bottled. It has been in the secondary fermentor for about 4-6 weeks. Should there be concern with not enough good yeast to start carbonation.

Thank You.

Have a 5 gallon batch of beer OG 1.045 pitch the WL830 at 2pm on Sat. No Fermentation as of 11am Temp is at 66 degrees, what do I need to do? ...

Thank You

At flame out are you still getting full pasterization or still have a risk of contamination to the wort?

I am new to this honey thing and trying to figure out when to add the honey (flame out or when fermentaion is exhausted). What about pasterizing the Honey and adding to the wort at flame out. I am worried about the nasties at flame out time. What does evreyone else do. HELP

Thank You

I will take the suggestion to the beer heart.

I am new to this brewing , I want to make a dark lager, malty flavor winter lager. here it is. I had questioned using Mt. Hood Hops 0.15 American Carmel 40 0.15 American Carmel 60 0.20 Belgian Biscuit 2.62 Muntons Dry Light 2.62 Muntons Dry Dark 0.50 Honey 0.5 Mt. Hood Not into hoppines Yeast WL 830...

This is my 1st brew. I need a primary temp for fermentation and a secondary fermentation temp for a Blonde Ale. It is in the library as DR Dood's Maize and Blue Dutch Blonde Ale. Using WYeast 1007 German Ale Yeast.

Thanks