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I have a heat pad below the fermenter, a thermostat taped to the outside, and everything wrapped in insulation blankets. The setup is good at regulating the temperature. I’m just wondering if 23 deg Is too low?

What temperature should I ferment my red wine. Right now it is 23 degrees c, but I’ve read online I should be up at 29!

I’m making 23 litres of wine, and want to mature it for at least a year. Should I bottle the wine or should I decant it into Demojohns and let it mature that way?

That is what I was thinking. Syphon off wort, chill the main batch and keep the demijohn at 20C. Do I need to pour the top of the starter before pouring?

Can I use wort from the brew to make my starter? I don't have any extra malt extract.

23 litres. OG = 1036-38. WYeast Mexican Lager

Pitch at, or a few degrees below, your fermentation temperature. Cooling a fermenting beer causes off flavours. Your initial fermentation will be slower, but the end results will be better. Citations: Palmer, How To Brew

Festival make the best kits I’ve tried yet. Remember, sanitation and temperature control are essential. Get a heat mat and a temperature controller and your beer quality improves 100%.

I’m using fresh yeast for the same time, and have a pack in my fridge for brewing a lager. Do I need to grow it in a yeast starter before I pitch it, or is one pack into my brew ok? All advice is welcome 🙏🏻

Was the temperature controlled during fermentation?

I’ve never brewed a coopers because they feel low end. Can anyone recommend a premium lager kit?

That too. Can anyone recommend a good lager yeast?

Well now I have my temperature control sorted, brewing will be a lot more stable from now on

Don’t worry, I’m brewing a Suffolk Old Ale now with dry hopping. There is hope.

I thought there may be a difference between all grain and kit lager that affects the temperature cycle’s efficientivity

Update on the kit. It tasted like a mild ale instead of a lager. Tastes good but didn’t hit the Mark. Then again, I didn’t ferment it like a lager, so that could be the reason

If I buy a decent lager can kit, and use lager yeast, is there any benefit to lagering the lager post fermentation? My idea is start the brew 2c below starting temp, rise over first day, rise by 5c on the 4th day, ferment another 10 days, rack to second fermenter, reduce temp 1c per day for 10...

Disagree. I look after my son so much he comes to me when he’s upset. I’m his primary cook and, sometimes, his primary carer.

Enter Boris Johnson

I have the right kind of rice because we go to the Chinese supermarkets a lot; Pearl rice. I think I have the right yeast, balls that break down into a powder.