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how long is too long in primary if i don't have a second fermenter to rack in to?

is dry hopping literally just putting dry hop pellets into the fermenter once fermentation has ceased?

why cant a cube be used for primary

what is lagering? is it just putting it in the fridge at 2-3 degrees for a couple of weeks? what does it do to the beer and what is a cube?

is a steady 14-15 degrees cool enough for SAF-lager S-23?
how could i get this down to a steady 10-12 degrees?

what about in the roof?
too hot in the summer?

yer the bi-carb cleans the glass and then the vinegar neutralizes the bi-carb

try bi-carb soda

for my earlier brews i used a sugar scoop from brewcraft and they were consistently overcarbonated.
my last two brews i've bulk primed on the lower end of the amount of sugar and they've both been overcarbonated.
one was using a dry enzyme so may not have been done fermenting and the other may have ...

almost all of my brews have been over carbonated could it be to do with the way i clean and sterilize things?
all i do is wash all bottles and equipment in hot water after use then spray with iodophor 15 mins before use. i dilute the the iodophor 1 mL per L.
how do you guys clean and sterilize ...

I was thinking of putting down a can of Morgans blue mountain lager with 500g of light dry malt extract and 500g of dextrose. SAF-lager S-23 yeast.
The hops i'm not so sure about but i was thinking 12g of hallertau pellets boiled for 5 mins and strained into the fermenter also 12g of hersbrucker ...

Lately I've heard some really good things about this kit.
What are your experiences with it and what would be a good recipe for a clean, crisp tasting lager with a bit of character using this kit?
Are the lager kit converter things you can you at Brewcraft any good in combination with this kit?
Also ...

does this work to fix beer that is too fizzy?

is it possible that it could be the caps or bottles?

been in the bottle for 6 weeks now

brew was 21L

it was in the fermenter for 4 weeks and i only used 100g of sugar so what else could be the problem. i also got consecutive readings 3 days in a row.

the majority of my 15 brews are over carbonated and i don't know why. they taste alright but are fizzy like soft drink. my last brew tastes very nice but is really over carbonated even though i left it in the fermenter for 4 weeks and i only used 100g of sugar to bulk prime it.

what is the problem?

in did end up racking. now my beer is really clear and has been stuck at 1014 for a few days.

it should get much lower than this with a dry enzyme shouldn't it?
should i add another packet of yeast or try to heat it up or something?

it is currently at 18 degrees and I'm using muntons premium gold ...

my corona clone has been fermenting for a week now. it has a dry enzyme in it and is down to 1012. should i rack it now and finish fermentation in secondary or wait till it's finished fermenting?

excuse my ignorance but what are noble hops

could i do this and add a safale yeast too or is that a really bad idea?