Dear Friends:
Today 15 days AFTER I made my first attempt of producing a LAGER beer from pure malt grain, I transfer de 4.5 gal from first BUCKET FERMENTER to a secondary glass fermenter ( Car Boy ) I think is the right term to use for this glass vessel fermenter.
To my surprise color was nice, there was a lot of Yeast at the bottom of bucket and I taste the remains of liquid at the bottom of the plastic bottom it taste nice, smell nice and you can feel a quite nice bitterness from the hops, Now my questions for my fellow experts so they can guide this rookie in the craft beer process.
ONE: The Car Boy I used is 6.5 Gallons capacity so the air space between my beer and the neck of Car Boy is almost 3 gallons, can this be a cause of bad flavors when I finally taste my beer?
TWO: My primary fermentation work at 14 Celsius +- 2 degrees Celsius, do I have to keep this same temperature for next two weeks or I have to increase or decrease the Temperature for the secondary fermentation? Please take note, I am using SafLager S-23 from Fermentis.
THREE: After my secondary fermentation is done, I will transfer to bottles, how many grams of sugar per bottle will be a acceptable amount?
FOUR: Will be necessary to add some more yeast with the sugar during the priming to assure a good CO2 production during the aging process inside the bottles?
FIVE: Which will be an acceptable RANGE of days for the aging process to take place and I can drink or trough away my first batch of lager?
My apologize if I am asking to much information from you guys, sorry if this is annoying to anyone of the members of this brew forum.
Today 15 days AFTER I made my first attempt of producing a LAGER beer from pure malt grain, I transfer de 4.5 gal from first BUCKET FERMENTER to a secondary glass fermenter ( Car Boy ) I think is the right term to use for this glass vessel fermenter.
To my surprise color was nice, there was a lot of Yeast at the bottom of bucket and I taste the remains of liquid at the bottom of the plastic bottom it taste nice, smell nice and you can feel a quite nice bitterness from the hops, Now my questions for my fellow experts so they can guide this rookie in the craft beer process.
ONE: The Car Boy I used is 6.5 Gallons capacity so the air space between my beer and the neck of Car Boy is almost 3 gallons, can this be a cause of bad flavors when I finally taste my beer?
TWO: My primary fermentation work at 14 Celsius +- 2 degrees Celsius, do I have to keep this same temperature for next two weeks or I have to increase or decrease the Temperature for the secondary fermentation? Please take note, I am using SafLager S-23 from Fermentis.
THREE: After my secondary fermentation is done, I will transfer to bottles, how many grams of sugar per bottle will be a acceptable amount?
FOUR: Will be necessary to add some more yeast with the sugar during the priming to assure a good CO2 production during the aging process inside the bottles?
FIVE: Which will be an acceptable RANGE of days for the aging process to take place and I can drink or trough away my first batch of lager?
My apologize if I am asking to much information from you guys, sorry if this is annoying to anyone of the members of this brew forum.
