bgruis
Well-Known Member
Ok...I'm looking for opinions on this thought.
In the past I have pitched my lagers at arouund 68 degrees...let fermetation kick off (say 24 hours or so) ...then drop to around 50 degrees for the bulk of primary fermentation.
I have never personally experienced any off flavors but I wanted to hear the experts weigh in on this.
The reason I have gone this route..is I'm not very diligent about making starters....and two..if I do it this way I've (in my mind) establilshed that the yeastie beasties are up and adam and gettting to work...then I drop temp...I assume they slow down but keep working away...then after all that...cold crash to "lager" say an average of 35 degrees for about two months.
Thanks,
In the past I have pitched my lagers at arouund 68 degrees...let fermetation kick off (say 24 hours or so) ...then drop to around 50 degrees for the bulk of primary fermentation.
I have never personally experienced any off flavors but I wanted to hear the experts weigh in on this.
The reason I have gone this route..is I'm not very diligent about making starters....and two..if I do it this way I've (in my mind) establilshed that the yeastie beasties are up and adam and gettting to work...then I drop temp...I assume they slow down but keep working away...then after all that...cold crash to "lager" say an average of 35 degrees for about two months.
Thanks,