Originally Posted by idigg
Lager fermentation is totally different. Make sure to do a d-rest and raise that temp before racking. You don't want a butterball lager
Ok thanks, thats what I wanted to know. With the cold weather I am able to keep the temp right at 52 degrees with the fermentor in a big tub of water.
The directions dont really tell me how long to let it sit at 52 but I am just going to follow general guidelines for Lagers...
What is a good way to do the D rest? and when to do it?