I've got two lagers going in my fermentation chamber right now. This is my first attempt at a lager and I'm planning out when to do my rest. I've read the threads, but I would like some specific advice if you guys can offer it.
I've got 2 five gallon batches that went into the fermenters on Sunday. Beer 1 is a 1.043 gravity shiner bock extract clone using WLP833. Beer 2 is a 1.056 gravity all grain mexican lager (151 F mash) using WLP940.
I pitched 2 liter starters for both at 65 F and when i got first signs of activity (the next morning) I dropped chamber temps to 50 F.
This morning I checked gravities and temps again. Beer 1 is at 51.9 F and 1.022 (after correction to 70). Beer 2 is at 51.2 F and 1.033 (after correction to 70).
Now for the question:
I've read that you should start to move to your rest temps at about 2/3 of a complete fermentation, but I've read that most people hit that point at about 10-12 days. It looks like I'm moving a little quickly and will hit 2/3 earlier than that. Should I pull them at 2/3 even if it's only a week at 50, or is that premature? Based on these yeast, can you give me an estimate of what gravity you would head towards a rest? Finally, from what I've read, if beer 1 hits 2/3 before beer 2 I can leave it at rest temps longer and bring them both down to lager temps together, correct?
I know I'm over-analyzing here, but as a scientist myself, I like to have a complete understanding of the process.
Thanks for the help! Sorry for the barrage of data, hehe.