This one is new to me. Thanks, I'll check it.

Great information. I did make a starter and will keep the temp throughout the process. Thanks.

I forgot to say that I used wlp840 (american lager) in the end, perhaps not optimal but I will report the results asap.

Thanks, I have put some ice on the top and on the sides. The temperature is a bit high (18 celcius) but stable. On another note, would you suggest when the temperature falls to a more normal level within a week or so (when the fermentation starts to end), should I allow that or heat it back to...

Thanks for the great suggestion and sharing the experience.

Thanks, sounds interesting.

Thanks, I heard of this one. There is currently a bit of shortage of it at my local supplier. Thanks though.

Sounds interesting, I will check. Thanks.

Hi all, I will soon brew a modern lager, somewhat more hoppy than my usual lagers. I will brew it a bit warmer (have limited cooling in my garage), between 15-20 degree celcius. Unceratin about best yeast string, to avoid side effects. Any suggestions? Best BeerWolf

Yes, this was a few left over bottles, just don't know what happened besides the temperature going up (and yes they had peaked a few monthes earlier). The storing prior to this had been between 6-10 degrees. I heard that storing ales and lagers could/should be done in different temperatures...

I have another perculiar observation. My last Neipa looked fine for six months! in the garage, but changed over two weeks when the temperature rose from 10 to 18 degrees celcius (along with the spring/summer). It all turned more brown. Was surprised by this effect after six months.

Thanks. I was actually thinking about dividing one brew 50/50 into bottelling and a keg. Just need to get the bottling technique in order.

I have done some 30 brews, and three Neipas. It seems by far the most technically challenging and sensitive brew.. I am going for minimizing all unnecessary mistakes, while using quite basic technique. I will probably need to skip the bottling though (and use a keg).

Interesting. This was news to me. I have access to Viking product. Will try this malt. Thanks.

Yes, thanks, I have co2 (from the sodastreamer). Will use it as you say.

Yes, great, thanks, I have co2 (from my soda streem). Will add it to the keg before botteling.

Thanks, good advice. I will definately try vitamin C.

Hi all, I have had problems with oxidation in my bottle fermented Neipas. Heard that I could use antioxidants. Unceratin how and when in the process this works best. Happy if anyone has the experience.

Thanks, I thought about 70% Red Active malt, 17-18% pilsner malt and 2-3 % choclate malt (no or little melanoid).

Hi brewers, Does anyone have experience from using Red Active Malt (Viking Malt)? Planning for a Vienna or dark lager with malty character. Ulf