Ok my 3rd batch and paid more attention to temps and aeration wow talk about fermentation going off like a bomb 12hrs later.
Details German alt with wlp0036 I believe Dusseldorf alt yeast OG 1052 temp pitched at 75 f and held till fermentation started 7 hrs brought temp over the course of a day down to 60-62 f and will be there for 2 weeks,,,,,, then up to 65 for a week then d rest as a matter of habit regardless of detection of diacytl.... Then to bottling for conditioning 2-4 weeks at room temps then to lager for same period at 40's
Is this a good schedule or not please correct me if I'm off a bit..... I figure it will follow similar to my kolsch
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