I have been lagering my Munich Helles at 32F for 4 weeks now and plan to bottle next weekend. I used Safale 05. I am now having second thoughts about my approach and question if I have inadvertently killed the yeast? I still bottle my beer. This means I will add corn sugar to the batch prior...

Hi there. I've just discovered this forum, so this is my first post. I've been brewing beer (and wine) for decades, but usually the simple way using kits in cans.Now I'm working my way through a Pilsner recipe from John Palmer's book, "How to Brew". The procedure specifies fermenting for two...

Hope this finds everyone safe, fed and healthy. I need some process advice. I'm using a lager yeast (Imperial Global) in a Baltic Porter, fermenting at 53º and now at nearly 4 weeks. It was a good-looking fermentation. Now, I want to take gravity readings to be sure it's at my target before I...