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Hello all. Wondering about the theory of lagering. Which is the correct theory? 1. Rack and start lagering when the brew is about 2/3 done (SG around 1025?) so that during the lagering phase there are quite alot of fermentables for the yeast left to convert (all be it very slowly at about 4...

Appreciate the info Robbo! Will give it a go! Cheers, Marty.

Hello all. I'm a K&K brewer who uses tea bag hops to add to the brew. Currently doing lagers in a temp controlled fridge. I don't know much about defining beer characteristics and therefore am out of my depth using software to design a brew. Liquorland are the distributor for "Bavaria" Beer...

A quick question... Does Brewcraft use a true lager yeast under the lid with its: 1. Munich Lager and 2. Czech Pilsner? Just so I know what temp to ferment at... Thanks all! :)