Hey everyone! This is my first post but I have benefited quite a bit in my first year of homebrewing thanks a ton everyone.
So I have brewed my first lager. I am using the recipe from Clone Brews (not the north American one, i think) for the Xingu Black Beer. I brewed saturday, and after having some difficulty getting the temp high enough in my new fridge, i have begun fermenting.
My question is in regard to the fermentation process for this "lager." The recipe sates ( I am using wyeast 2308 munich lager by the way) to ferment at 42-52 degrees for 14 days, then 57-62 for the remainder of fermentation.
I have done a bunch of reading on making lagers, but this does not seem to need to be lagered. I thought i would have to cool it way down for a while after primary.
Has anyone ever made this beer or does anyone have any advice on what i should do. It is called a lager in the book, and it uses a lager yeast. What should i do to have the best end result? Just follow the directions? I have read about diacetyl rests and things but not sure what do to with this beer.
Thanks for any help you might be! On a side note it has been over three days and I don't see any visible signs of fermentation yet. Can anyone ease my fears on that?