Lager # 2
#1
Posted 26 February 2010 - 05:53 PM
#2
Posted 26 February 2010 - 06:16 PM
DJ,If you are going to do a D rest at like 75% of your fermentation then you can go right from fermentation to lagering. I would warm it for 2-3 days then drop the temp down to 35 or so too and let it sit for a month. I think Vienna will go well with 2308 I brew my Ofests with it and they are wonderful. Enjoy the lager they are fun. Sounds like you will have a nice big pitch too.So, after 26 years it's time to brew another lager. I assume nothing changed much. Just stepped up a starter of '06 wyeast 2308. Kinda surprised, once the pack swelled it went quick. I had what looks like the amount of yeast I would get from an ale yeast in a 2.5L starter on a stirplate. Just poured off the liquor, that yeast really pancaked, and threw another 3L of starter on it - stirplate again. So I guess my yeast amount will be OK. It seems like a Vienna Lager would be a good start for a run with this yeast. But I would take suggestions too. Guess I need to make a recipe too.Ferment ~50 - 52df, see if it needs a D rest once I hit 75% of expected attenuation? Finish and lager the sucker? With my usual routine ales may sit a while before cold conditioning. I'm assuming this would be a problem and once I'm ready to keg this one. Do I need to go straight to lagering temps once it's out of the fermenter? FWIW if I don't it will be sitting at ~70df if I leave it in the basement.
#3
Posted 26 February 2010 - 09:25 PM
#4
Posted 27 February 2010 - 10:36 AM
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