Doing my first pils. 10 gallon batch split into 2 buckets. After pitching I left it at room temp (70 degrees) for a day then droped it down to 50 where it stayed for 2 weeks. I transfered it yesterday to the glass and found 2 seperate readings; 1030 for the pils lager, and 1020 for the czech pils. Its still at 50. Do I drop it to the 35-40 mark when its done fermenting, or right before? Whats the scienc/art behind the temp drops?
I don't have the grain bill on hand.