Hey all, I just bottled a batch of Mexican Cerveza and then I found out I should have transferred to a secondary and laagered it. I used the SF Lager yeast and fermented for 14 days at 61F. the sample I took tasted great, no apple or butter flavors. did I screw this up? am I going to end up with...

Looks like it is going now. still no bubbling but all the water in the airlock has been pushed up the other side so I do have positive pressure and fermentation going on.

Thanks for the responses guy's.

Hey all, I am brewing a batch of Muntons Mexican cerveza using 1 vial of White labs San Francisco Lager yeast. I did not do a yeast starter. I pitched the yeast when the wort was 61F at 2pm yesterday and there has been no airlock activity. how long should a yeast of that type take to fire up?

Not sure if this has been covered.? I did a search with no results. can you add Mr.Beer ingredient's to the list of ingredients please?

Would be nice to have the ability to select pre hoped liquid malt extracts in the fermentable list.