Josh, Sandy Feet, HighVoltageMan, Minbari and Dave, thank you all for your helpful comments. Summing up, fermentation went pretty well, so I'll give the batch a critical taste and then decide whether or not to give it a rest before lagering. Thanks!

Minibari, thank you for your fast reply. Diacetyl is in fluid form. To my understanding, the way we try to get rid of it is by allowing re-uptake in the yeast cells, where it is then metabolized to products that do not affect the taste of the beer; It is not just gassed off. So, in principle, I...

Dear fellow brewers, I am brewing a Pilsner style beer. I am nearly 3 w into fermentation at 14C, using Saflager W-34/70. Although nearly all online sources recommend a diacetyl rest for this style, I could not find an unambiguous answer to the question: should this be done in the fermentor, or...

@Silver_Is_Money could you please point me to some calculator or formula so I can calculate this change in volume (for water and sugar would be good enough) instead of using intuition? As I understand, the relationship is probably not linear so I cannot figure it out using the numbers you...

Thank you @Pricelessbrewing for the detailed explanations! Got it now

Thank for you explanations @Pricelessbrewing. I would like to make sure I understood you well and relate to the remark about losing gravity points in the kettle: 1. Re the sugar addition, do you mean that in the 'fermenter late addition' the sugar quantity in the wort is not altered by the...

Thanks Youper. I hope this works. I also made the recipe public. This is the link: https://www.brewersfriend.com/homebrew/recipe/edit/1106645 The only thing I change is the suger addition.

I was editing a recipe for a Tripel and noticed a big difference in the predicted ABV if I added the (cane) sugar to the boil kettle (10.5%) or to the fermentor (8.7%). This puzzles me: Why would I get different values? I'm practically just adding sucrose, a disaccharide that should be fermented...

Thank you HighVoltageMan! and Bubba. Great idea with the coke bottle; so simple!

Hi friends, In a couple of weeks I would like to bottle a Kriek style beer. The base is a Lambic style beer (30% raw wheat, turbid mashing) that matured for 14 months in a 3 year old red wine oak barrel. After that stage, the beer has been maturing with sour cherries for 4 months. When I bottle...

Nosybear, Bubba, Josh and HighVoltageMan: Thank you all for your advice! Michael

Dear Brewers, I am brewing my first Pilsner. So far it has fermented for 3 weeks at 11 degrees Celsius, had a 2 day diacetyl rest, been decantered and put in lagering at 3 degrees Celsius. Gravity is now 1.008. I plan to lager for about 5 weeks. My questions: 1. When I bottle, should I add fresh...

Thank you PJW and Hawkbox. I guess getting a beer different than what I planned is not as bad as exploding glass...

Dear brewers, I have a 20L batch of Tripel fermenting. My OG was 1.062 and 6 days into fermentation I added 1 kg of table sugar. I am using a recipe I have often brewed, and with Danstar Abbaye yeast I usually reach a FG of 1.010-1.012 in 14 days. This time however, I used yeast I harvested from...

Thanks a lot jmcnamara and Nosybear for the great advice. Planning a protein rest for my next Saison!

Thanks Nosybear, I'll take that advice... The beer was not really hazy yet not crystal clear. I thought it was ok for a Saison. Glad you asked about the maximum temperature! I almost forgot: Somewhere during the secondary fermentation I heated the carboy at night with a belt heater. I put the...

It's been 7 weeks since I bottled. Have 1left.. :D

Thank you all for the input and questions. I used Belle Saison Danstar Yeast. OG 1.046 FG 1.002 Fermented at 30C for 8 days. Primed with 163g table sugar (20L batch). But I was wondering. Could the only symptom of overcarbonation be a big, stiff head? wouldn't I feel overcarbonation on the...

Thank you Oliver. I am pouring the beer at 5 degrees Celsius very very carefully along the side of a tilted beer glass at room temperature. Is this what you mean by your question?

I brewed a saison using: Pilsener malt 90% Wheat malt 5% Unmalted spelt 5% Acidulated malt 1% I ground the unmalted spelt quite fine and just added it as such to the mash tun (i.e. no cereal mash). After bottle conditioning for 2 w I was satisfied with the taste and carbonation of the beer...