tre9er

Recipes 

I always do one. Of course, all of my beers get a rest for a few days at a temp slightly warmer than the initial fermentation temp. It encourages the yeast to stay in suspension and do a bit more work cleaning up after themselves, just like a D-rest does.

I bring it up to room temp for 2 days then rack off to keg usually and let it sit for a few weeks at serving temps (or longer if you can). Obviously lagers get better with conditioning, but I've found my beers with SF to be great after 2-3 weeks in the keg.

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Skal!
Den Faaborg Bryggeri