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Thanks!!!:mug:

My previous batch, I have bottled and stuck in the fridge at 50F before it could carbonate properly. Can I take it out now (three weeks after bottling) and let it go back to room temperature to carbonate? They are definitely not very well carbonated at this stage and has that green taste still.

Thanks! Cold crash for how long? A week?

Hey guys, Quick question - I've got a Lager that sat for two weeks at 55F and is now doing 3 days at 64F. Do I cold crash for a week in the fermenter, or bottle it after the 3 days at 64F? And then, do I leave the bottles at room temp for a while before I Lager for a week?

Great stuff! Thanks a mill for the youtube vids. One last question - How long can one keep these washed yeast, and in what temperature?

THIS, I still need to learn how to do... :mug:

Thanks a lot guys. I let it sit for a week at 50F and it tested at 1.009 at 53.6F, and clearer than I thought it would be, and also not bad tasting, and then bottled it. I immediately brewed a Pilsner, used S189 and it is currently on its second day fermenting at 59F, and going down to 55.4...

Quite interested in the responses, so to sum up: 1. You don't need to transfer to a secondary fermenter. (So no off-tastes if the brew is kept in the same fermenter for 5 weeks?) 2. Cold crash as near to 32F as possible 3. You can use a S-shaped air lock to prevent suck-back 4. You don't...

From a I-know-abslutely-bugerall brewer :D. But keen to learn!

Hey guys - also new to brewing with only one successful batch behind me. (Pale Ale fermenting at room temperature 71.6F.) I then got cocky and started an Oktoberfest... Without doing proper research and without proper means to do a cold fermentation. I know, I know - stupid! But I...

Hey guys, A very green new home-brewer with loads of question, so will head into the forums and go on a search!