Hi all - and happy Friday. I have a Czech premium lager that’s been going for 20 days now and it’s still fermenting. I did a diacetyl rest for a day thinking it would be coming to a close after 13 days since pitching, but the activity was so great that I thought it might be best to drop the temp...

I have finally managed to get John Palmer's book on brewing- everyone said this was the best book. But I am getting conflicting info on lager brewing. Palmer says all newbies make the mistake of fermenting too cold. He says you should "give the yeast a chance" - now all other posts and advice I...