Brewers Best Continental Pilsner Question

I started this brew on MLK day 14 days ago. I fermented the yeast at around 49-52 degrees everything thing seems to be going as planned. I plan on taking a FG reading and deciding on if I should proceed to lagering But I also remember reading somewhere that I needed to bring the temp up to 60 degrees to kill off the waste yeast?? Is this correct and how long should I leave it there before dropping the temperature to lager? Thanks guys... First post been lurking for a bit... Here is my fermentation chamber... Suggestions... Comments welcomed.. Thanks !



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I think I just found my answer in my learn to brew book...looks like 24-48 hours.


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Just checked the gravity and it looks like it may not quite be there yet... 1.016 FG


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I would bring it up now to finish off and D rest. Ps- the yeast in that kit is very forgiving. I know somebody that fermented it at room temp and it turned out fine.

Awesome. Thanks very much. I'm gonna start another thread ... I have a Belgian Tripel that I have heard conflicting statements on what to do post fermentation.


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After Lagering is complete, I will bottle...So I bottle condition in the fridge at the lagering temp....or leave them to condition at 68-72 ?

If you bottle condition, you have to keep them warm or they will take forever to carb

Thanks!