The lager I have in the chamber is pretty much done. I know some folks cold crash, but have if I read some pages correctly, some folks will ramp up the temp just a little before the cold crash.
What's the SOP you guys use for your lagers?
General timeframe on this one:
Pitched yeast at 71 degrees because that was as low as i could get with my cooling process.
within 7 hours, I was at 46 degrees (so I ramped up my chamber)
steadied out at 48 degrees that night
Day 1 1.044
Day 2 1.037
Day 3 1.031
day 4 (out of town)
Day 5 1.012
Day 6 1.010
Day 7 & 8 1.009